Log roll

Man, this story about the log roll is definitely worth telling... Every time I start making it, I remember one night around 11:30, when I bravely decided to bake the layers a bit thicker – forgive my haste! – and ended up with them cracking while rolling. It’s not a big deal, I’m not ashamed to say, because in the end, I just sliced them into log pieces and honestly, they were probably better that way. If you’ve been through something like this, you know exactly what I mean: when a craving hits or inspiration strikes in the evening and you’re not in the mood for elegance, you just want it to be good, not perfect in shape.

Let me quickly tell you how it’s done, in case you get the urge to make it at an inconvenient hour.

Quick Info

It takes about 2 hours in total, especially if you’re not in a rush like I was to make the layers thick and take them off the paper immediately. From this amount, I got about two good trays of logs (around 24-28 pieces, depending on how big you cut them), enough to serve around 8-10 hungry people. It’s not complicated to make, just don’t be scared of the layers – it’s a bit tedious, but nothing to be afraid of. You don’t need any fancy techniques, just patience for beating the egg whites and care with the cream so it doesn’t stick.

Why I make them quite often

Honestly, I don’t even realize when I got used to making them for holidays or when I need something that looks “homemade” but isn’t boring. The layers made of eggs and flour, airy yet substantial, are not like classic sponge cake layers – they are moister, finer, and don’t dry out your mouth. And this cooked cream with butter and lemon juice, without raw eggs, saves me from the stress of salmonella, plus it holds up well and is easy to spread. When there are guests, they disappear in half an hour, especially if you manage to sprinkle them with crushed nuts and jam on top, depending on your craving and the “luck” left at the end.

Ingredients (with quantities) and what each does

For the layers:
10 eggs – you can’t do without them, the egg whites provide volume, and the yolks add all the texture and flavor.
12 tablespoons of flour – it structures the layers; otherwise, you’ll end up with a soft omelet.
10 tablespoons of sugar – you don’t need more, otherwise it becomes too cloying, but don’t forget it either, or the layers will lack flavor.

For the cream:
750 ml of milk – the base for everything; use milk that’s at least somewhat fatty for flavor and creaminess.
6 tablespoons of cornstarch – this is where the firmness comes from, to hold the cream between the layers.
7-8 tablespoons of sugar – enough so it’s not too sweet or bland; adjust to your taste.
1 package of butter (200g) – gives that “real” flavor; please don’t substitute it with margarine.
100 ml of liquid cream (from sweet cream, not imitation) – adds a bit of lightness at the end.
Juice and grated zest of one lemon – I believe it comes out much fresher than with essence, but if you don’t have fresh lemon, use whatever you have.
A pinch of salt – not many people include it, but it really helps with flavor.
Crushed nuts for the outside – adds crunch, looks nice, and keeps the cream in place.
Dark or white chocolate for decoration – optional, but kids always love it.

Preparation method (with steps and tips)

1. Preheat the oven in advance – it should be around 180°C, not too high or too low. You’ll need good baking paper, not that terrible cardboard that sticks.
2. Separate the eggs. I always take a quick look at them to ensure no yolk gets into the whites; otherwise, the foam won’t hold well.
3. Beat the yolks with 6 tablespoons of sugar until you no longer feel the granules. Beat the egg whites with salt and the remaining sugar – first, just the egg whites, then gradually add the sugar until it holds peaks.
4. Add the yolks over the egg white foam, gently folding with a spatula from the bottom up. Don’t use a mixer, or you’ll kill all the air!
5. Incorporate the sifted flour, adding two to three tablespoons at a time. It’s normal for the volume to decrease, but if you mix too hard, you’ll end up with sticky layers.
6. Pour the mixture onto the baking paper, making layers about the size of an A4 sheet, with a thickness of about a pinky finger. If you make them too thick, like I did the first time, they will crack when rolling, so keep them thin and even.
7. Bake them in the middle of the oven for about 10-12 minutes or until golden on top. If you leave them too long, they’ll dry out, and you won’t be able to roll them no matter what.
8. Take them out immediately and stack them on top of each other (put paper between them if you want to prevent sticking). I don’t cover them, but if you have space, place a damp towel over them so they don’t dry out.
9. While the layers cool, put the milk with sugar (and salt, if using) and the butter on low heat. When it starts to boil, dissolve the cornstarch in 250 ml of cold milk, ensuring no lumps.
10. Pour the mixed cornstarch into the boiling milk, whisking quickly. Keep the cream on very low heat, stirring constantly so it doesn’t stick to the bottom. In 5-6 minutes, it will become noticeably thicker, like a soft pudding.
11. Turn off the heat and let it cool for 10-15 minutes (it shouldn’t be hot), then add the lemon juice and zest, mixing well.
12. Whip the liquid cream, and when the cooked cream is completely cool, gently fold it in so it doesn’t curdle.
13. Take each layer, spread a suitable amount of cream (don’t skimp, but don’t let it run), roll it carefully, and cut “logs” of 4-5 cm. If any crack, don’t worry; cover the edges with cream.
14. Coat the sides with the remaining cream or, if you don’t have any left, with sour jam (I use whatever I find in the fridge).
15. Roll them in crushed nuts (not finely ground – they should have texture!) and, if you feel like it, drizzle melted chocolate on top.
16. Let them chill for at least two hours for the flavors to meld.

Tips, variations, and serving ideas

Useful tips
If the layers stick to the paper, dampen the paper with a little water on the side without the mixture, then gently peel them off.
Don’t bake the layers too long – otherwise, you won’t be able to roll them even if you try.
Don’t mix the cream when it’s hot with the whipped cream – you risk it curdling. Be patient and let it cool.
Quickly spread the layers; otherwise, they will dry out and crack when rolling.

Ingredient substitutions/adaptations
You can replace the flour with a gluten-free mix – they turn out fine, just a bit more fragile when rolling.
If you want a lighter version, reduce the sugar and skip the chocolate on top. You could also use skim milk and light cream for the whipped cream, but it won’t be as creamy.
For the cream, you can use cornstarch instead of potato starch, but don’t skimp on the butter. If you use margarine, you’ll taste the difference right away.
You can add vanilla extract to the cream instead of lemon, or orange – it’s a different story, but just as tasty.

Recipe variations
You can also fill the layers with sour apricot or plum jam if you don’t want cooked cream, or even with chocolate cream whipped with butter and cream.
If you want to make them festive, add raisins or bits of candied fruit to the cream, but don’t add too many, or they’ll tear the layers.
You can also use grated coconut on the outside if you don’t have nuts or don’t like them.

Serving ideas
They go very well with strong coffee or black tea. Between desserts, I also serve a bit of lemonade to cleanse the palate from the sweetness.
On a large platter, arrange them with alternating white and dark chocolate; it looks fancier. Kids love them with colored icing, so don’t refuse them if you’re making them.

Frequently asked questions

What do I do if my layers crack while rolling?
Don’t panic; it happens! If it’s just a crack, cover it with cream on the side and roll it well in nuts or jam. If it breaks completely, just cut it anyway and make “logs.” The taste is the same.

Can I prepare the roll a day in advance?
Yes, I actually recommend letting it chill for at least a few hours, preferably overnight. The layers soften, and the cream binds better. If you make them two days in advance, just make sure to keep them chilled and covered.

How long do they last in the fridge?
If they’re kept out of the air (wrap in cling film or put in a sealed container), they hold up well for 3-4 days in the fridge. After that, the layers absorb moisture, but they don’t spoil; they just won’t be as nice.

Can I put less butter in the cream?
Yes, if you want it lighter, you can reduce it to 100-120g, but the texture won’t be as “rich.” I wouldn’t recommend going below 100g; it won’t be the same cream.

What should I do if my cream curdles when I add the whipped cream?
This usually happens if you put the whipped cream over warm cream. Stop, gently mix with a spatula, and chill for a few minutes, then gently incorporate the rest of the whipped cream. If it’s irreparably curdled, just use it as is between the layers – it’ll taste fine, just not look as good.

Can I make the recipe without cornstarch?
I wouldn’t recommend it; cornstarch binds and stabilizes the cream without raw eggs. In its absence, you can try using flour, but it needs to be cooked longer, and the taste won’t be as fine.

Nutritional values (approximate)

It’s definitely not a diet dessert, that’s for sure, but you’re not eating it daily. A log has about 110-130 kcal, depending on how much cream and chocolate you put. Each piece has about 3g of protein (thanks to the eggs), 5-6g of fat (butter, cream, eggs), and the rest is carbohydrates from flour and sugar – about 14g per serving. What I like is that, although it seems rich, the cooked cream has less fat than those with whipped butter. If you want to lower the calories, make the layers as thin as possible, use less sugar, and skip the chocolate decoration. Still, occasionally, you can enjoy it without worries.

How to store and reheat

It’s best to keep them in the fridge, in a container with a lid or covered with cling film, to avoid absorbing odors and drying out. They don’t need reheating – in fact, they spoil if you try to put them in the oven or microwave. If you’ve kept them too long in the fridge and the layers have excessively softened, cut them and serve them on small plates with a spoon, like a “moistened” cake; they’ll still be delicious.

That’s the story. It’s neither hard nor without excitement, but surely nothing will be left on the platter at the end.

Sheets: Separate the eggs, mix the yolks with 6 tablespoons of sugar until it melts. Whip the egg whites, without sugar at first, until they stiffen, then add the sugar and continue mixing until it forms a stiff foam. Add the yolks over the egg whites, mix gently, add the flour and homogenize the mixture slowly. To make the roll sheets, use an A4 sheet covered with a thick layer of the mixture about the thickness of a little finger. Bake in a preheated oven until slightly golden on top. When you take them out, stack them on top of each other. After baking all, moisten and gently peel off the paper without tearing the roll. Cream: Boil 500 ml of milk together with sugar and butter, mix the remaining 250 ml with starch and pour it over the milk when it boils, stirring vigorously to avoid lumps. Keep on low heat, stirring to prevent sticking, until it homogenizes and thickens. Remove from heat and let it cool. Meanwhile, whip the cream, and after the cooked cream has cooled, add essence and lemon zest... I added lemon juice (I like the cake to be cooler) and whipped cream and mix gently. Fill the roll sheets with cream, roll them up, cut them into pieces about 4-5 cm each, spread cream on the edges... when I ran out of cream, I used jam... it's super... after which I coated them with crushed walnuts. On the cut side, on top, I added white chocolate... it's optional. Enjoy your meal! It doesn't need to be soaked... it's very fine, melts in your mouth!

 Ingredients: for the sheets: 10 eggs, 12 tablespoons of flour, 10 tablespoons of sugar. cream: 750 ml of milk, 6 tablespoons of starch, 7-8 tablespoons of sugar, 1 pack of butter, 100 ml of liquid cream, lemon zest, lemon essence or the juice of one lemon, crushed nuts, chocolate... white or dark.

 Tags:  log roll