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Le Chaudron recipe
Biscuit roulé
French rolled sponge cake
⏱ 25 minServes 8Medium190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
4eggs
120 g (4 oz)superfine sugar
120 g (4 oz)all-purpose flour
1 pinchsalt
- 4 eggs
- 120 g (4 oz) superfine sugar
- 120 g (4 oz) all-purpose flour
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) and line the jelly roll pan with parchment paper, pressing it into the edges.Making it from scratch? See the genoise — ≈ 20 min
- Whip the whole eggs with the sugar and salt in the stand mixer for 8 minutes, until thick, airy and falling in a ribbon.
- Sift the flour over the batter and fold it in gently with a spatula, lifting the mixture to keep all the volume.
- Spread the batter evenly over the whole pan with an offset spatula, aiming for about 8 mm (⅜ in) thick.
- Bake for 8 to 10 minutes at 200 °C (400 °F), until the sponge is soft, golden and springs back slightly without drying out.
- Turn the hot sponge out right away onto a clean damp towel, peel off the parchment and roll the sponge up in the towel.
- Let it cool in the towel for about ten minutes: that sets its shape and keeps it from cracking once filled.
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