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Desserts

Biscuit Roll Base

Biscuit Roll Base is a fundamental preparation in Italian pastry-making, characterized by an extremely soft and elastic dough that's perfect for creating delicious filled rolls.
Recipe Biscuit Roll Base
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 9 minutes
  • Servings for Serves 6

The Biscuit Dough is one of the Basic Preparations of Italian pastry: a soft and thin dough characterized by incredible elasticity, which allows you to prepare delicious filled rolls.

The Biscuit Dough Recipe is quite simple, and the main ingredient is eggs, whose whites should be whipped to soft peaks, then adding sugar to create a meringue that will serve as the base for the dough. Another essential ingredient is the vegetable oil, which will give elasticity to the preparation. We decided to flavor this Biscuit Dough with the addition of lemon zest to give a citrusy and fresh touch to this delicately flavored dough.

The Biscuit Dough for Rolls has a very quick baking time, so never take your eyes off it to avoid burning, especially the edges. Ideal for rolling up on itself, this Biscuit Dough is also perfect for being cut in half and filled like a sponge cake: its softness will win you over from the first bite.

If you are looking for other Basic Preparation Recipes to create delicious desserts in your kitchen, we recommend checking out the Paste Biscuit Joconde, a French variant of the Italian Biscuit Dough characterized by almond flour, the Sablée Dough, the Shortcrust Pastry, and the Brisé Pastry.

And now let’s head to the kitchen with electric whisks at hand: today we’re preparing together a super soft Biscuit Dough flavored with lemon!

Ingredients for Serves 6

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Method

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  1. To prepare the Sponge Roll (Pasta Biscotto), first whip the egg whites with sugar.
    Sponge Cake Preparation 2
  2. Now add the egg yolks and, folding from bottom to top, incorporate them well into the mixture.
    Sponge Cake Preparation 3
  3. Using a whisk, incorporate the sifted flour and cornstarch, and finally add the vegetable oil in a thin stream, mixing the batter with folding motions from top to bottom to keep it light and airy.
    Sponge Cake Preparation 5
    Sponge Cake Preparation 6
  4. Thoroughly oil a baking tray, line it with parchment paper, and pour the batter, leveling it evenly. Bake at 180°C (356°F) for 13-15 minutes in a conventional oven (or at 170°C (338°F) for 13-15 minutes in a fan-forced oven) until fully cooked.
    Sponge Cake Preparation 9
  5. Once golden brown, remove your Sponge Roll from the oven, turn it over onto a damp, well-wrung kitchen towel, and gently remove the parchment paper used for baking. Cover the Sponge Roll with plastic wrap and let it cool for about ten minutes.
    Sponge Cake Preparation 10
    Sponge Cake Preparation 11
  6. Then remove the plastic wrap and transfer the Sponge Roll onto a sheet of parchment paper, taking care to remove any remaining crusty edges. Your Sponge Roll is now ready to be filled with your chosen filling! Finally, remember to download our App with exclusive content and fewer ads!
    Swiss Roll Sponge Cake Recipe

Variations and Alternatives

If desired, you can replace the vanilla extract with grated lemon zest or orange zest. To make a Gluten-Free Sponge Roll, you can substitute the all-purpose flour with an equal amount of cornstarch.

Tips

We recommend not beating the egg whites too stiff, but keeping them creamy for a softer and more elastic result. The Sponge Roll (Pasta Biscotto) is a delicate dough that tends to burn very quickly, so check it often and remove it from the oven as soon as the surface turns golden brown.

Storage

The Sponge Roll can be stored at room temperature, well wrapped in cling film to keep it moist, for 1 day. Once filled with fresh creams, it should be stored in the refrigerator where it will keep for 1-2 days. If filled with jams or spreadable creams, it can be stored at room temperature under a cake dome for 1-2 days.

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