A sponge cake roll for tea in just 15 minutes! Delicate, airy, easy to roll up, and it melts in your mouth!

Today we're making a delicious sponge cake roll. It turns out tender, airy, and very soft. The preparation is not difficult at all. And I'll show you a little secret that makes the sponge so tender and elastic. First, let's preheat the oven to 180 degrees Celsius and prepare the baking sheet and line it with parchment paper. Next, take 30 grams of butter, add 30 milliliters of milk to it, warm them slightly together until the butter has completely melted. The mixture should end up warm but not hot. The butter has melted. Set the milk and butter aside for now. For the sponge we will need five large eggs. If the eggs are small, take six. And I'd like to add that it's best to use room-temperature eggs. They whip better and the mixture becomes fluffier. Add a pinch of salt to the eggs. One spoonful of vanilla sugar and 150 grams of regular sugar. And all this needs to be whipped with a mixer until fluffy. Start whipping at a low speed and gradually increase it. You need to whip for about 8-10 minutes. If you know your mixer doesn't whip whole eggs very well, you can separate the whites from the yolks and first whip the whites with a pinch of salt, gradually adding sugar and then add the yolks to them. But if you have a good powerful mixer, you can whip the eggs whole. You can whip the eggs whole. The finished mixture should become very pale, fluffy and thick and thick. If you lift the beaters, the trail left by them should remain on the surface for a few seconds. A few seconds. Now sift in 150 grams of flour. Anyone who wants to be safe can add half a teaspoon of baking powder. Incorporate the flour in two or three batches and mix gently. It's best to use a silicone spatula with bottom-to-top movements. We no longer use the mixer, otherwise we might lose all the air we so diligently beat into the eggs. Next, add the warm milk with melted butter to the batter and stir. To make it easier for the butter and milk to combine with the batter, you can mix two or three tablespoons of the batter with the milk and butter separately in a bowl, then add that mixture back into the main Pour the batter onto the prepared baking sheet and spread it evenly. Try to do this quickly and carefully. And make sure the layer of batter is even. I use a 30 by 40 centimeter baking sheet. Bake in a preheated oven at 180 degrees Celsius using top-bottom heat without convection for about 10-13 minutes. But be sure to adjust for your own oven. Everyone's oven bakes a little differently. The sponge shouldn't be browned too much. As soon as the surface turns light golden and the cake itself springs back when pressed, it's ready. It is very important not to overdry it here. If you leave the sponge in the oven too long, it will lose moisture and may crack when rolled up. Sprinkle it with powdered sugar. This is done so the parchment doesn't stick to the cake surface. Cover it with a clean sheet. Flip it over. Remove the old parchment and roll up the cake immediately. Roll it up while it's still hot and leave it like that until it cools down completely. This way the sponge will hold the roll shape, and after cooling you can gently unroll it, spread the filling, and roll it back up. Leave it like this until it cools down completely. Apply any filling you like to the cooled sponge cake. It could be thick preserves, jam, whipped cream, custard, something like Nutella, cream cheese, frosting, and so on. What's great about rolls is that by changing the filling you can easily and quickly make a completely different light and incredibly tasty dessert. I am using berry preserves which I spread in an even layer over the surface of the sponge leaving 1-2 centimeters from the edge so the filling doesn't squeeze out when rolling. Now roll up the sponge which has already taken the desired shape into a roll. Try to roll it quite tightly using the paper to help you and pulling it away gradually. you can simply dust it with powdered sugar on top and serve but to give it a more festive and elegant look let's go a step further take 50 G of softened butter and whip it until fluffy after that add 2 to 3 spoonfuls of condensed milk and whip everything into a cream cover the top of the roll with the resulting cream and for decoration take 30 G of chocolate add 1 spoonful of of milk and a small piece of butter, about 10 Gs. Heat this all in the microwave until hot and stir until smooth. Make some chocolate swirls. For a splash of color, I added a bit of berry jam to the buttercream. To the buttercream. This is the bright, moist, and very delicious sponge roll we ended up with. Let's cut a slice. It is soft, delicate, moist, and aromatic. And it's also very simple and quick to prepare. It is perfect for both a family tea time and a festive table. You must try making it. You won't regret it.