dessert
Classic Biscuit Custard Roll
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Prep
25 minutes
Cook
10 minutes
Total
35 min
Serves
8–10 slices
Light, soft, and filled with pastry cream, this sponge roll takes 10 minutes to bake and comes together before it cools. Roll it while it's still steaming, that's the only way it doesn't crack.
Ingredients
- 4 eggs
- 1 cup (200 g) sugar
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- Extra flour or oil for the baking sheet
- Pastry cream or fruit jam for filling
Instructions
- 1Whip the eggs with the sugar for 8–10 minutes until thick, pale, and tripled in volume.
- 2Gently fold in the flour and cornstarch until just combined, the batter should look like thick sour cream.
- 3Pour onto a greased or floured rimmed baking sheet. Bake at 200 °C (400 °F) for 7–10 minutes.
- 4Turn the hot cake onto a clean towel or parchment, peel off any backing, spread the filling immediately, and roll up tightly while still hot.
Cook's Note
Roll the cake as soon as it comes out of the oven, while it's still steaming. Wait even a few minutes and it loses its flexibility, it'll crack when you try to roll it.
Best Served With
A dusting of powdered sugar and a few fresh mint leaves. Good with coffee or afternoon tea.
Why This Recipe Works
Cornstarch has no flour proteins, so replacing some of the flour with starch cuts down on how much structure the sponge develops. Less structure means it stays soft and flexible enough to roll without splitting.
Make It Yours
- Brush the hot sponge with a rum or simple syrup before filling.
- Fill with fruit jam instead of custard for a lighter version.
- Dust the outside with cocoa powder instead of powdered sugar.
Leftover Strategy
Keeps refrigerated for 2 days. Slice cold, the custard holds its shape better and cuts cleaner.
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Pairing
Black coffee or black tea. A light sparkling wine works for a more festive occasion.