The roll cake (“biscuit rollé”) is a type of cake made specifically to be rolled. It is most commonly used to make Christmas Yule Logs.
It contains less flour than other cakes (e.g. spongecake or genoise) and whole eggs which bring the right amount of fat (for softness) and proteins (for structure).
The following is just a basic recipe for a roll cake, and, of course, it is not the only type of cake that can be rolled.
|3||Eggs (room temperature)|
|1 tablespoon||Vanilla extract|