Vanilla cream roll

Name: Vanilla cream roll - Francesca I.
Ingredients: BATTER: 6 egg whites; 5 tablespoons of sugar; 5 tablespoons of flour; 2 packets of vanilla sugar; a pinch of salt; 1 packet of baking powder. CREAM: 150 ml of milk; 200 ml of liquid cream Hulala; 1 packet of vanilla ole cream.

Dessert - Vanilla cream roll by Francesca I. - Recipia

I realized I needed cling film only when I had to roll the sponge. I improvised with a clean towel and everything turned out fine. I saw the roll recipe on MotanLaOale, but that one had semolina in the sponge. I went for the version without semolina and I didn't miss anything. The result is a simple roll, with a sponge made of egg whites and vanilla cream. Quick info Total time: approx. 3.5 hours (including cooling and chilling) Preparation time: 20-30 minutes Baking time: 20-25 minutes Servings: 8-10 slices Difficulty: easy to medium Recipe type: homemade dessert, suitable for the weekend or an occasion when you want something quick and not too fussy Ingredients Sponge: 6 egg whites 5 tablespoons sugar 5 tablespoons flour 2 packets vanilla sugar a pinch of salt 1 packet baking powder Cream: 150 ml milk 200 ml Hulala liquid cream 1 packet Ole vanilla cream Preparation method 1. For the sponge, separate the egg whites from the yolks. Put the egg whites in a large bowl, add a pinch of salt and beat them with a mixer until stiff peaks form. 2. Gradually add the sugar and continue beating until you get a shiny meringue. Add the vanilla sugar. 3. Sift the flour and baking powder on top, then gently fold them in with a spatula or whisk, using upward motions. Do not mix aggressively to avoid losing air in the mixture. 4. Line a baking tray with parchment paper. Pour the sponge mixture and level it with a spatula. 5. Bake the sponge in the preheated oven at medium heat for about 20-25 minutes. The sponge should turn a light golden color without drying out too much. 6. Immediately remove the sponge from the tray by lifting the parchment paper to prevent sticking. Take a clean towel, lightly dampen it, and place the sponge with the parchment on the towel. 7. Roll the sponge tightly with the towel (do not remove the paper yet, it helps prevent sticking). Let it cool completely like this, about 30-60 minutes. Do not force it while warm. 8. For the cream, put the Ole vanilla cream, milk, and liquid cream in a bowl. Whip them at high speed until combined and firm. It should not be liquid. 9. Carefully unroll the sponge, remove the parchment paper. Spread the cream over the entire surface, leaving a 1-2 cm margin at the ends so it doesn’t spill out when rolling. 10. Roll the sponge back up tightly, using the towel for assistance. Wrap the roll and leave it in the towel for 2-3 hours in the fridge. It slices and presents better if chilled. 11. Trim the ends and slice as desired. Why I make this recipe often I like it because it’s quick to make, doesn’t require many ingredients, and the combination of light sponge and vanilla cream is suitable for kids too. It’s flexible – you can make the cream with whatever you have on hand. If it’s well chilled, it slices easily. Tips and variations Tips If you have cling film or plastic wrap, the roll will be more compact. I often just use a towel; it’s not a problem if the sponge comes out right. Don’t unroll the sponge while it’s warm; it breaks easily. Let it sit rolled until completely cooled. When spreading the cream, don’t overdo it near the edges, or it will spill out when rolling. Substitutions Hulala liquid cream can be replaced with any liquid cream, whether plant-based or dairy. If you want a less sweet cream, use more milk and less cream. Ole vanilla cream can be substituted with any other instant vanilla cream, as long as it sets with cold milk. Variations You can add fresh fruit or jam under the cream before rolling. If you want a more flavorful sponge, you can add a few drops of vanilla essence to the egg whites. You can also make it with chocolate cream instead of vanilla, using a packet of instant chocolate cream. Serving ideas The roll is sliced and can be dusted with sugar or decorated with a little whipped cream. It pairs well with coffee or as a dessert after a light meal. You can leave the roll plain or add some fruit on top after slicing. Frequently asked questions 1. Can I use the leftover yolks for something else? Yes, you can use them for an omelet, mayonnaise, or another dessert like a crème brûlée. 2. Can I fill the roll with a different cream than vanilla? Yes. You can use chocolate cream, whipped cream, or even jam. 3. The sponge breaks while rolling. What should I do? If the sponge is too dry or you roll it while warm, it may break. Let it cool well rolled in a damp towel. 4. What if I don’t have parchment paper? You can try greasing the tray with butter and dusting it with flour, but with parchment paper, the sponge releases more easily. 5. The cream doesn’t set. What can I do? If you use cream and instant cream, it usually sets quickly. If it’s still soft, beat for another 1-2 minutes or refrigerate to firm it up a bit before spreading on the sponge. Nutritional values Approximate estimate per slice (out of 10): Calories: ~160 kcal Protein: 3 g Fat: 7 g Carbohydrates: 22 g Values vary depending on the type of cream and cream used. Sugar and flour contribute the majority of carbohydrates. The cream and instant cream provide the main fat. Storage and reheating The roll should be kept in the refrigerator, covered, for up to 2 days. It retains its texture, and the cream remains firm. Reheating is not recommended. It is served cold or at room temperature after sitting out for a bit.

Vanilla cream roll

Tags

Categories