Biscuit roulade from The Cake Bible (page 142) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Perfect whipped cream [frosting]; Raspberry jam cream; Vanilla Bavarian cream; Lemon curd

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on December 26, 2019

    I made the chocolate version and filled it with white chocolate whipped cream. It was baked in 5.5 minutes in my oven. The edges were a little dry so I think a slightly lower temperature and longer baking time might work better. The edges softened once the cake was rolled with cream filling and the overall texture was light and spongey. It was good but I do wish it had a more intense chocolate flavour.

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