April 16th
2006
Regular readers surely have noticed that I have a weak spot for recipes my grandma used to prepare for me as a kiddo. I may be trapped in nostalgic feelings, but vivid memories of her luscious baked goodies and a cornucopia of savory delicacies keep calling out for me. Sometimes, well, a lot of times I surrender. Although I'm never quite certain whether my attempts to reproduce her fabulous recipes might damage the shiny and perfect memories I have or if my own results could possibly come even close to her wonderful creations. Anyway, on a more pragmatic level, you'll never find out until you try!
Cook or baker? While most of the people I know typically tend to fall into one of these categories - based on the majority of dishes or baked goods they produce in their kitchens and their confidence in either one of these skills - my grandma was perfect in both of them. While "perfect" is a pretty absolute term, let me add that I haven't seen her messing up a single dish throughout my childhood. And I was there, in her kitchen, right next to her, all the time! So if she ever had a flop, she must have been pretty clever about hiding it from her curious grandchild...
Not only did I inherit her favorite cookbooks but also countless random notes within those books. Some of them are stained with unidentifiable greasy spots, but I consider them normal wear and tear - simply a sign for an often used and thus well-proven recipe. One of the notes I came across a few weeks ago was titled "Biskuitroulade". How could I possibly have managed to not think about this for so long? I started counting the years and quickly realized, that I haven't had this kind of cake for way over 15 years. And more importantly, I never baked it myself!
While my grandma typically prepared it with different jam, another variation is quite well represented in traditional bakeries here in Bavaria: Filled with whipped cream and fresh fruits, like strawberries or peaches. Either way, the preparation is foolproof, super quick (perfect for surprise guests) and the outcome incredible fluffy and YUMMY! My first roll I made last weekend and it lasted less than 24 hours - and no, we didn't have any visitors ;) The second one I baked today and only 4 hours later half of it is gone already. To my defense, I didn't have any lunch today...
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy and stiff. Preheat the oven to 200°C (390°F).
Place the egg yolks along with the granulated white sugar in another bowl. Beat on high speed with your electric mixer for about two minutes or until thick and pale. Add one tablespoon of vegetable oil (I used sunflower), the flour and mix until evenly combined.
Gently fold about a third of the stiff whites into the batter to lighten it, and then carefully add the rest of the whites folding just until incorporated.
Pour the batter onto a baking sheet (lined with parchment paper), evenly spreading the cake batter with an offset spatula. Bake for about 10 minutes or until lightly golden brown at 200°C (390°F), using the middle level for the tray. When done, a toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
Take it out from the oven and turn it upside down on a sugar dusted (2 tablespoons) clean kitchen towel. Remove the tray and cover the parchment paper with a wet kitchen towel for a minute - this helps to separate the parchment paper from the sponge cake. Finally remove the wet towel and carefully pull off the paper.
Evenly spread the jam across the sponge cake, leaving at least 2 cm/~1 inch edge. Carefully roll up the sponge cake, ensuring that it is rolled pretty tightly and doesn't trap too much air in it. On the other hand, squashing it too much will squeeze the jam out of it when finishing. Transfer to a plate, dust with confectioner's sugar and you're READY TO ROLL!
Raspberry Sponge Cake Roll
Recipe source: my grandma
Prep time: 15min., baking: 10min.
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Ingredients (yield: about 15 slices):
7 egg whites
7 egg yolks
90g sugar
1 tbsp vegetable oil
90g flour
one or two additional tbsp of sugar to "drop" the sponge cake on
1 glass of raspberry jam (about 200g/7ounce, preferably seedless)
confectioner's sugar for dusting
It looks superb and I'm sure it's delicious!
I am salivating ... looks just like the Biskuitroulade my mom used to make. I have never even THOUGHT of baking this myself.
Now tell me you have a recipe for Apfelstrudel just like my mom's too ...
It looks so wonderful! Great pictures! Unfortunately my grandmother never really baked so no special memories about that.But I'm sure my future grandchildren will remember me baking!
Looks delicious! I remember having something similar on a trip trough Germany and Austria, like you wrote, filled with whipped cream and strawberries. The jam version sounds equally mouthwatering, I'm going to try your recipe soon. Just need to make up my mind which jam I should use...
hmmmmm.... grandmas are alway on top of baking.
It looks great. We fill our rolls with cream and tangerines.
What's it all about with our grannies and their sponge roll cakes? My Grandma made an adorable Biskuitrolle, too! Although a brave baker, I never dared making one by myself. Your recipe gives me hope and I'll try as soon as I find good fresh strawberries. Thank you!
(And thanks for the Cantuccini, I have tried those yesterday! Hmhh. Bought a good bottle of Vinsanto to dip them in, too.)
hummm it's looks like delicious !!!
I fell in love when I saw the photos and read the ingredients, then remembered I had some cranberry wine jelly in the fridge. I immediately headed straight for the kitchen, only to find I was down to four eggs.
It was nothing short of ultimate disappointment. Until I get more eggs, I'll be thinking about this one a lot. You make it look amazing.
Why is it that whenever I check your website I find something that I've been dying to make for some time? My Onkel Eberhard makes Himbeerroulade (raspberries and cream) when we visit from the states and I've always wanted to try it. You have truly inspired me to go for it, but I have two questions - how big is your pan? Also, do you roll it up in a towel and let it cool before makeing it with whipped cream? Oh yes, and do you line the sides of the pan with parchment as well? Okay, three questions. Thanks. Gruss- Susanne
That last picture is a perfect-looking roulade. I think the way they are made encourages one to keep slicing off one piece after another until you're surprised it's all gone! My favorite would be strawberry jam and whipped cream filling...
Looks incredible. Thanks for sharing the recipe.
My grandma (her parents grew up in Germany) used to make similar rolls! I had completely forgotten about them, thanks for reminding me and providing the recipe. The charming pictures make me head over to the kitchen and try them immediately :)
Ich habe eure Seite durch Zufall entdeckt und bin total begeistert! Die Fotos, die Rezepte, alles mit so viel Liebe zum Detail, einfach klasse. Werde bestimmt noch einige Zeit in eurem Archiv stöbern, obwohl schon die Bisquitroulade zum Nachbacken einlädt... Macht weiter so!
Thanks for reminding me of one of my favorite desserts as a child - my mother alway made "jellyroll" with jam in the center looking just like yours: looks PERFECT by the way.
Lovely work, as always.
Annother comment from the Schwäbin, who in fact had a bohemian grandma, baking perfekt Biskuitrouladen. Try, like Anita suggested, a thin filling of jelly (but maybe a quite sour one) AND whiped cream - you will love it. And maybe you once try to drop a very small amount of orange juice mixed with rum onto the biskuit before covering it with the filling....
Looks gorgeous! My grandmother from Czech makes the exact same lovely sponge cake roll and I love it. So simple but full of flavor. I have my grandmother's stained recipe book as well! It's my most cherished possession!
~Dianka
Lovely recipe! Back home we fill "rullbiskviit" with curd cheese cream, which must be my favourite one. Your pictures are gorgeous, as usual - the sponge looks so perfect!
Pille, a baker slowly learning to cook
That looks absolutely delicious! I can't wait to try it myself. One question though, did you use regular all-purpose flour or cake flour?
Genau so eine Roulade hat meine Mutter früher gebacken! Leider beschränken sich meine Talente eher aufs Kochen denn aufs Backen, wenn man bei mir überhaupt von Talent sprechen sollte ;) Deine Beschreibung klingt allerdings wirklich machbar, vielleicht wage ich mich da mal ran. Und ein großes Kompliment für die schöne Webseite!
Oh wow ... memories ...
My grandmother used to make these for me but we called it Swiss rolls at home. She would use loads of strawberry jam and whip cream because that was my fave! Lord, I haven't had this in years. Suddenly I am really missing home. Sniff.
yes, lovely pictures. I'd also be interested in cooling times etc like susanne above. We'll have friends over next weekend and this roulade looks just the right thing to have;-)
wonderful memories! Your sponge cake looks great!
Paz
Beautiful Sites.. simple and nice.
Got to try this sponge cake later.
Hi Gini, You really should give this roll another chance… I was surprised myself, how fast, easy AND yummy the result was!
Elkit, Apfelstrudel has been one of THE culinary topics we’ve been talking about lately with a good friend from Austria, who offered to show us her secrets about it. I’ll let you know once we come around doing it…
Linda, I can see some very lucky grandchildren (to come)… :)
Ludmilla, I’m also planning on preparing a roll with fresh strawberries (and whipped cream), but unfortunately to date there are no tasty fruits available. And please let me know, how it worked out for you! Glad you enjoyed the Cantuccini, good excuse to consume some delish Vinsanto, isn’t it?
Hi Steve, I know what you’re talking about. Luckily for us, we have some well stocked neighbors - so whenever I run out of something essential, I can knock on their door and ask… The up-side for them: The get a lot free “trials” from my creations.
Susanne, Just measured my used baking tray: its inside is 34 cm x 34 cm (~13 inches). I lined it with a bigger sheet of parchment paper, folding up the edges, to avoid any batter possibly sticking to the sides of the tray. Till now, I haven’t tried a variation with whipped cream, but I would proceed the way you described (roll it up in a towel and let it cool before filling it with whipped cream), because otherwise the cream is pretty likely to “collapse” and getting all runny. ‘Hope you get around to trying the recipe!
Hi Chefdoc, Glad to see you back and looking forward to your upcoming posts and culinary experiences! How is the perfect (twin) pair? :)
Hi Huslige, Great suggestion, EVERYTHING with whipped cream is right down my alley ;)
Dianka, Since my grandpa and his family come from Czechia, too, a lot of traditional recipes have become favorites of mine as well.
Pille, Curd cheese cream…mmmh sounds yummy. We just enjoyed a curd mousse dessert, and after your comment, I had to think of a curd mousse sponge cake roll ;)
Jamie, I used regular all-purpose flour, which in Germany is referred to as type number 405.
MM, So I’m not the only one getting nostalgic over food memories! Maybe you should give this recipe a try and satisfy your culinary cravings… Huslige (above) also mentioned the combination of jelly and whipped cream… ‘Will have to try it soon.
Your stories, photos and recipes are simply great!
Truly inspiring.
I look forward to your German recipes like Kaiserschmand (not sure of the right spelling) and Käsespätzler etc. I love German food (strange for a Malaysian to say that no?)
Probably will try your grandma's Sponge cake roll. Would you be offended if I vary it a bit?
Keep up the good work.
It looks like the perfect comfort food. My grandmother used to bake something very similar to this. Funny how these sweet memories catch you when you least expect them. Thanks for sharing.
Cenk
Wow, you've answered all the comments!
I find it particularly difficult with strawberries. They should be eaten in large amounts during summer, but the really good ones are hard to find and expensive. But hey, last weekend I have prepared a huge strawberry-bed in our garden, for Walderdbeeren and the bigger ones! If you like, I'll send you some fruit porn pictures later in the year. (Hope I do not have to fend off too many slugs.)
looks simple but it aint
Yes, I totally love sponge rolls! We bought it many times from a local bakery nearby, they usually fill it with whipped cream and seasonal fruits. Your description sounds so simple, I simply have to try it myself. Thanks for the recipe!
Just gorgeous!
I loved to cook with both my nonnas (grandmothers) ... those are the best memories!
My dear S loves trifles, even more so when made with a jelly-roll base. I on the other hand, am partial to them on their own; gorgeous specimens like yours, and deeply chocolately ones flavoured with cocoa. Reading your description and instructions, it does seem like a completely "do-able" recipe. I best be careful, or I could see our household gobbling one up rather soon ...
Ts, ts, Nicky, no lunch? But I would have skipped it too for a Biskuitrolle like this because I am a big fan of the "just jelly" version like it is served in a Wiener Kaffeehaus with its smell and taste only of eggs, sugar and fruit. Although more a typical "cooker" I will try it on the weekend. By the way: funny, how many delicious readers have the same memoires of grandma's Roulade (and how many of them are women). By another way: to inherit grandma's favourite cookbooks maybe even more precious than to buy thousands of them.
[...] Gefunden hatte ich Kristin aka Pearl Onion über einen Kommentar bei delicious:days, die im Moment ein wunderbar wirkendes Rezept für Omas Biskuitrolle auf der Seite haben, mit viel Ei im Teig und nur Himbeergeele im Inneren, ganz wie man es im Wiener Kaffeehaus mag – den Schlagobers bitte extra. Und bei der Vorspeisenplatte gibt es den Kaffee dazu, oder nein, da geht es heute um Espresso, und der ist nichts zum Kuchen, finde ich. Dafür habe ich mir dort ein Rezept für eine Mousse au chocolat auf Butterbasis gesichert, in dem ich am Wochenende den Bitterhasen begraben werde. [...]
Oh, I could almost smell this lovely jelly roll, which is what they were called in my childhood. They were especially popular during the food rationings of WWII because they were cakes without frosting and the cook could use jam -- which everyone made, in those days. Thanks for the memory. I think I will turn one out this weekend!
WOW! i must comment! This look absolutely great! A must try! You're great to share this with us! =D
Nina, Absolutely not! Adapting recipes to your own taste is what keeps cooking fun :) But I would love to know, how your variation worked out.
Ludmilla, I'm pretty envious about about having your own strawberries in your garden ;) Like you said, really good ones are hard to find. We have some strawberry fields in the vicinity of Munich, where you can pick them yourself... Can't wait for the strawberry season to arrive!
Tara, Flavoured with chocolate, haven't had any for ages! I remember a roll similar to the famous "Schwärzwälder Kirschtorte", filled with cherries and whipped chream...
Sebastian, Sehr sympathisch, dass Du an den "Schlagobers bitte extra" gedacht hast ;) Ich hatte kürzlich einen sehr leckeren Marillenstrudel im Café Kunsthalle, die Bedienung hat mich allerdings mit einem ziemlich vorwurfsvollen "Wos - Sahne no zua da Vanill'soß' dazua????" bedacht. Mei - mir hod's g'schmeckd!
I've never whisked an egg white until stiff before in my life, but I gave this recipe a try today, and it came out wonderfully! Not as pretty as your picture, but certainly tasty - thanks!
Hi Megan, Glad you liked it!!! And I'm pretty blown away, that I can convince somebody to whisk her first egg white ever. I'm honored ;)
My mother also make this kind of roll and I find it hard to resist. Ours is a little bit different. We use 70 gr of sugar and replace the 20 gr with vanilla sugar. We also use more eggs, to make it more "spongy". I will definitely try your recipe out.
I make a similar roll. I have found a nice filling is homemade lemon curd with whipped cream. Really delicious!!!
How do you make it??...it looks delicious but only the ingredients are given. Sorry I don't know how to make sponge cakes!!!
*** edited by Nicky: Lucinda, steps 1-5 explain what's needed to make the sponge cake. Perhaps you scrolled past them.
Hi Nicky! Your photo looked so scrumptious, I had to give it a try! And let me tell you, this cake didn't survive the first hour, my girls almost started fighting over the last piece. The softest spongecake I have ever tasted, so good! Will be a regular on our coffee table.
I can not thank you enough for posting this recipe, it brings back fond memories about my beloved aunt Trish. When we were young she treated me and my sister with the most wonderful cakes and I have been struggling to recreate them ever since. Yet I never discovered a recipe so close to her sponge roll than yours! THANK YOU SO MUCH!
Hilda, I'm glad you like the recipe and that it brought back some sweet memories... That's a wonderful characteristic of food, it can magically make you recall special moments and people!
Your recipe has become a regular on our coffee table, my family loves it so much and it is so easy to prepare. Thank your for sharing!
My first attemp at making a sponge roll cake was a disaster, and I haven't ventured into that territory since. Yours look perfect!