Ingredients
For the sponge cake:
Flour - 75 g
Corn starch - 10 gr
Eggs - 4 pcs.
Sugar - 80 gr
Cocoa - 1tbsp.
Hot water - 2 tbsp.
Milk - 40 gr
Vegetable oil - 40 gr
Vanillin - a pinch
Salt - 1/6 tsp.
Cream:
Butter - 120 gr.
Condensed milk - to taste
Vanillin - a pinch
For decoration:
Cream 33% - 100 ml
Chocolate coffee beans - 6-9 pcs.
Cooking process
To prepare the roll "Tornado" (Hurricane), weigh in advance all the ingredients and get the butter from the refrigerator.
I added coconut oil to the dough, it is completely transparent like water, but any odorless oil will do.
Separate the yolks from the whites of three eggs, leaving one egg intact. Combine the vegetable oil, milk and yolks with the whole egg.
Add 20 grams of sugar, salt and mix well with a hand whisk until evenly incorporated.
Add flour, starch and vanilla. Once again, mix thoroughly with a whisk to make a perfectly smooth dough, without lumps. If you don't have cornstarch, just replace it with flour.
Pour a couple of spoonfuls of hot water over the cocoa and stir to combine.
Whisk the whites with the remaining sugar until stiff peaks, but don't overbeat them, they should remain smooth and glossy.
If you flip the container, the whites will not pour out or move out of the way.
In several steps, add the whites to the dough and stir with a hand whisk. Carefully run a silicone spatula along the bottom of the bowl so that no unmixed dough remains.
The resulting dough has a silky, fluffy, creamy texture. Pour into another container about 180 grams of dough.
Add the cocoa dissolved in the water and mix well, again, being careful not to lose its fluffiness. We will have two kinds of dough - light and dark.
In a mold lined with parchment lined with silicone, pour the white batter first.
On top of the white dough, carefully pour the dark dough so that the layers do not mix. Take a spoon or knife with a flat and wide handle. Carefully, from one corner, dip the spoon into the dough all the way down to the parchment and without pulling it away from the bottom, begin to draw stripes, in 1 cm increments.
First draw the stripes lengthwise and then across. Draw inside, in a chain, without tearing from the bottom of the mold.
Preheat the oven to 140 degrees. Bake the biscuit first for 20 minutes at this temperature, then 10 minutes at 160 degrees and another 10 minutes at 180 degrees. Still, be guided by your oven. It is important not to open the door for the first half hour, or better yet, do not open it at all.
These temperature recommendations were advised by the author of this roll, but our cooks also baked at 180 degrees for 20 minutes.
While the biscuit is baking, prepare the ingredients for the cream. The simplest option - butter and condensed milk.
Soft cream is not suitable in this case. Instead of condensed milk you can make syrup (60 grams of sugar and 40 grams of water, plus a slice of lemon), and then cool it, mix it with butter and whip it.
The soft butter is kneaded to a crisp, then add the condensed milk in an amount, in which the sweetness of the cream suits you.
Again, whisk everything until you get a fluffy cream.
I added a teaspoon of instant coffee. I like it when there are grains of coffee in the cream, they give such a nice aftertaste...
Take the baked biscuit out of the mold on a rack and cool it for 10 minutes by bending the edges of the paper. Then cover it with clean parchment and a board - flip it over with the light side up. The biscuit comes away easily from the parchment.
Roll it up into a roll and leave it like that until it cools.
When the roll is cool, unroll it and brush with cream. Roll it again, using parchment, into a tight roll and put it in the fridge for an hour.
Then just trim and cut the edges and decorate the roll "Tornado" (Hurricane) to your liking, if you have a desire for it. You don't have to decorate it at all.
Have a nice tea party!
You must be logged in to post a comment.