A biscuit roulé (literally meaning rolled biscuit) is very similar to a swiss roll and particularly popular at this time of year as a base for a christmas log cake, called a bûche de Noel in french.
The actual base for the cake is called a ‘genoise’ which is a sponge cake that uses whole eggs and is a basic building block of much French patisserie and is used for making several different types of cake.
- 4 eggs
- 150 g caster sugar
- 1 tablespoon of vanilla sugar
- 125g self-raising flour
- 1 pinch of salt
- Jam or nutella
- Pre-heat the oven to 180°C
- Beat the eggs, sugar (caster sugar and vanilla sugar) and the salt well with an electric mixer until pale, light and fluffy
- Fold in the flour gently
- Pour the mixture onto an oven tray that you have lined with greaseproof paper
- Bake for 12 minutes
- Prepare a clean, damp tea-towel and place it on top of the oven tray and flip it over so that your cake is on the damp tea-towel
- Roll the cake with the tea-towel and leave to cool
- When the cake is cold gently unroll and spread with jam or nutella, re-roll it and sprinkle with a bit of icing sugar et voilà!
*Make sure to roll the cake when it is just out of the oven and still pliable
*You can make a chocolate base by substituting 25g of cocoa for 25g of flour