Sponge Roll “Hurricane”

by Editorial Staff

The Hurricane biscuit roll is a very effective pastry for tea. It is very easy to make such a drawing. All the ingredients for the roll are available and are almost always available at home. The biscuit turns out to be very soft, tender, does not crumble at all.


For the biscuit:

  • Eggs – 4 pcs.
  • Wheat flour – 75 g
  • Refined vegetable oil – 40 g
  • Sugar – 60 g
  • Vanilla sugar – 10 g
  • Milk – 60 ml
  • Lemon juice – 1 teaspoon.
  • Salt – 1 pinch
  • Cocoa powder – 1 tbsp
  • Hot water – 1 tbsp

For the cream:

  • Cream 33% – 100 g
  • Vanilla sugar – 10 g


  1. Sieve the cocoa through a sieve to remove any lumps. Pour hot water over cocoa and stir until smooth.
  2. Heat vegetable oil to a hot state (temperature about 70 degrees). Transfer to a bowl. Pour sifted wheat flour into it, mix until smooth.
    Divide the eggs into whites and yolks.
  3. Add room temperature milk, yolks one at a time, half sugar, and all vanilla sugar to butter and flour. Stir the mixture thoroughly after adding each component.
  4. Add a pinch of salt and lemon juice to the cooled proteins. Whisk until soft peaks. Add sugar gradually and beat until firm peaks.
  5. Introduce the proteins into the dough in parts, stirring gently until smooth.
  6. Preheat the oven to 170 degrees.
    Divide the dough into 2 parts. Add cocoa to one part and mix.
  7. Line a baking dish with parchment. I have a shape of 23×28 cm.
    Pour the white dough into the mold. Flatten. Pour the chocolate dough on a top, smooth wall.
  8. Draw lines from bottom to top with the opposite end of the spoon, without lifting the spoon from the bottom of the mold. Then draw lines from left to right across the entire area of ​​the dough, also without lifting the spoon from the bottom of the mold. The role will need to be folded parallel to the lines that you drew last. Hit the mold three times on the table surface to remove all air pockets inside.
  9. Bake the biscuit in an oven preheated to 170 degrees for about 20 minutes. Check the readiness of the biscuit with a wooden skewer, it must be dry.
  10. Transfer the finished biscuit to a board covered with parchment, remove the parchment from the biscuit. I cut off the edges of the biscuit as they are taller.
    Gently roll the hot biscuit into a roll with parchment, the chocolate side facing out. If you started drawing lines along the dough from the short side of the form and ended up with the long side, then you need to fold the roll from the long side. And vice versa.
    Allow the roll to cool completely.
  11. Whisk well-chilled cream with vanilla sugar.
    (Any other cream, jam, or preserves can be used.)
  12. Gently unfold the cooled biscuit roll, grease it with butter inside. Gently roll the roll in the parchment again.
    Send the biscuit roll in the refrigerator for 2 hours or in the freezer for 1 hour.
  13. Done! In the context of the biscuit roll, “Hurricane” is very beautiful.

Enjoy your meal!

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