Biscuit Roulade

By norsegal8

When moistened with syrup, Biscuit Roulade is one of the most tender and ethereal of cakes. A sheet of biscuit has many possibilities. It can be filled with whipped cream and loosely rolled. It can be spread with jam and tightly rolled, and sliced to line a mold (as for Scarlett Empress). It can be cut with scissors into sounds to serve as the base and top for Cordon Rose Cheesecake or even cut with cookie cutters to decorate the sides of a cheesecake.
If this roulade is used with moist fillings such as whipped cream, Bavarian Cream or cheesecake, a syrup would make the cake too wet. With a less moist filling such as lemon curd, I sprinkle the cake roll with about 4 teaspoons of syrup for each whole egg used in the batter.

Ingredients

• 1/3 cup sifted cake flour
• 3 tablespoons unsifted cornstarch
• 4 large eggs
• 1 large egg yolk
• 1/2 cup + 1 tablespoon sugar
• 3/4 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• SYRUP
• 2 tablespoons + a pinch sugar
• 1/4 cup water
• 1 tablespoon liqueur of your choice

Preparation

Step 1

Position the oven rack in the lower third of the oven. Preheat the oven to 450°F.

In a small bowl, whisk together the cake flour and cornstarch.

Separate 2 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. To the yolks, add the additional yolk, the 2 remaining eggs and 1/2 cup sugar. Beat on high speed for 2 minutes or until thick, fluffy and triple in volume. Beat in the vanilla.

Sift 1/2 of the flour mixture over the egg mixture and fold it in gently but rapidly with a large balloon whisk, slotted skimmer or rubber spatula until the spatula has disappeared. Repeat with the remaining flour mixture.

Beat the egg whites until foamy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it.

Bake for 7 minutes or until golden brown, a cake tester comes out clean and the cake is springy to the touch.

Loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the liner or parchment overhang, gently slide the cake from the pan onto a flat surface. To use the biscuit for a round cake base or cutouts, allow to cool flat, covered with a clean dishtowel. Lightly grease the bottom of a cake pan of the desired size and place it on the biscuit. With the tip of a knife, score around it. Lift off the cake pan and cut out the biscuit base, using scissors. To use it for a roll, sprinkle lightly with powdered sugar and roll it up while still hot. If using a liner, roll the biscuit up with the liner. (This keeps the biscuit especially moist.) If using parchment, flip the biscuit onto a clean dish towel, remove the parchment and roll it up tightly, towel and all. Cool on a rack. When ready to fill, unroll the biscuit. (If a liner was used, first detach the cake from the liner and then replace it on the liner.) If using the syrup, sprinkle it on the cake before spreading it with 2 cups of filling.

SYRUP
In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a liquid measuring cup and stir in the liqueur. If the syrup has evaporated slightly, add enough water to equal 1/3 cup syrup.