Rolada (spiralna)

Sastojci

• 6 velikih jaja
• 6 žlica šećera
• 6 žlica brašna (pola meko, pola oštro)
• 1 prašak za pecivo (7 g)
• Korica jednog limuna
• 1 vanilin šećer (7 g)
• 2 žlice ulja
• 3 žlice hladne vode
• 6–8 žlica pekmeza za mazanje (po želji)
• Protvan: 30 × 40 cm (standard) ili 32 × 42 cm (isto dobro)

• 6 large eggs
• 6 tablespoons sugar
• 6 tablespoons flour (half cake flour, half bread flour)
• 1 packet baking powder (7 g)
• Zest of one lemon
• 1 packet vanilla sugar (7 g)
• 2 tablespoons oil
• 3 tablespoons cold water
• 6–8 tablespoons jam of choice
• Jelly roll pan: 12 × 17 inches (standard) or 13 × 18 inches (half sheet)

Priprema

1. Odvoji bjelanjke od žumanjaka.
2. Bjelanjke miksaj do pola pjene. Zatim polako dodaj 6 žlica šećera, žlicu po žlicu, uz stalno miješanje, dok ne dobiješ čvrsti snijeg. Da provjeriš, okreni posudu – snijeg mora stajati.
3. U drugoj posudi vilicom izmiješaj 6 žumanjaka, 2 žlice ulja i 3 žlice hladne vode.
4. U 6 žlica brašna dodaj 1 prašak za pecivo (7 g), koricu limuna i 1 vanilin šećer (7 g).
5. U snijeg lagano, naizmjenično, dodavaj: jednu žlicu brašna pa jednu žlicu smjese od žumanjaka, dok sve ne potrošiš. Miješaj pažljivo da ostane prozračno.
6. Smjesu ulij u pripremljeni protvan obložen papirom za pečenje.
7. Peci na 180°C, 10–12 minuta. Kolač je gotov kad nož izađe čist.
8. Odmah izvadi biskvit na ravnu površinu zajedno s papirom za pečenje. Najširi dio neka bude okrenut prema tebi.
9. Dok je još topao, premaži ga debelim slojem 6–8 žlica pekmeza (marelica, naranča, ili drugi po želji). Nemoj mazati preblizu rubova – ostavi barem jedan prst sa obje strane.
10. Podigni papir s donje strane (one bliže tebi) i zarolaj u čvrstu rolu. Ostavi u papiru da se lagano ohladi i pokrij krpom da ostane vlažan.
11. Kad se ohladi, možeš dodati glazuru: čokoladnu, od šlaga, šaum, ili samo posipati šećerom u prahu.
12. Ako želiš puniti kremama koje se mogu rastopiti (npr. maslacem ili frostingom), prvo zarolaj samo biskvit bez nadjeva i pusti da se ohladi, pa tek onda napuni i ponovno zarolaj.
13. Umjesto brašna možeš staviti isti omjer mljevenih oraha (pola-pola ili sve orahe). Možeš dodati i kakao.

1. Separate the egg whites from the yolks.
2. Beat the egg whites until half-foamy. Add 6 tablespoons sugar, one spoon at a time, while mixing continuously, until the meringue is very stiff. To check, flip the bowl upside down – the foam should stay in place.
3. In another bowl, whisk 6 egg yolks, 2 tablespoons oil, and 3 tablespoons cold water with a fork.
4. Mix 6 tablespoons flour with 1 baking powder (7 g), lemon zest, and 1 packet vanilla sugar (7 g).
5. Gently fold into the meringue: one spoon of flour mixture, then one spoon of the yolk mixture, alternating until everything is combined. Keep the batter airy.
6. Pour into a prepared pan lined with baking paper.
7. Bake at 180°C (350°F) for 10–12 minutes, until a knife comes out clean.
8. Immediately pull the sponge out of the pan (with the baking paper) onto a flat surface. The widest side should be closest to you.
9. While still warm, spread 6–8 tablespoons jam in a thick layer. Don’t spread too close to the edges – leave at least a finger-width border on all sides.
10. Lift the edge of the paper closest to you and roll the sponge into a tight roll. Let it cool wrapped in the paper and covered with a cloth to keep it moist.
11. Once cooled, top with a chocolate glaze, whipped cream, or simply dust with powdered sugar.
12. If using fillings that melt easily (like buttercream or frosting), first roll the plain sponge without filling, let it cool completely, then unroll, fill, and roll again.
13. You can replace some or all of the flour with ground walnuts, or add cocoa powder.