Halva Swiss Roll

Elena Butuc

I was never particularly fond of halva rolls, as most I'd tried were overly sweet and difficult to enjoy. However, during the recent holidays, I discovered a new approach that brought about a delightful surprise for both me and my family when we tasted this exquisite roulade.

This halva roll is exceptionally tender, soft, and has a subtle flavor. It's moderately sweet and, the best part, very easy and quick to prepare! I highly recommend giving it a try and would love to hear your thoughts...

show all description

Ingredients

Metric US

●

Egg

5 pieces

●

Sugar

5 tbsp

or 70g

●

Vegetable oil

5 tbsp

●

White flour

5 tbsp

or 60g

●

Vanilla Extract

2 tsp

●

Halva

200 g

●

Mascarpone cheese

500 g

●

Powdered sugar

2 tbsp

optional, for garnish

●

Baking powder

1 tsp

Step by step

Step 1

Place 5 eggs, 5 tablespoons of sugar, and 1 teaspoon of vanilla essence in a deep bowl.

Step 2

Mix everything well with the mixer at maximum speed until the mixture becomes a pale, fluffy foam.

Step 3

Add 5 tablespoons of oil and mix together.

Step 4

Add 5 tablespoons of flour and 1 teaspoon of baking powder, mixing thoroughly.

Step 5

Pour the batter into a large baking tray (45x35cm in my case), lined with baking paper, and spread evenly with a spoon.

Step 6

Bake this sponge cake in the oven preheated to 200 degrees for about 15 minutes, or until evenly browned.

Step 7

While it is hot, carefully grab the baking paper and invert the sheet onto a damp, well-drained kitchen towel.

Gently peel off the baking paper from the sponge cake.

Step 8

Roll it up with the damp towel and let it cool for at least 30 minutes.

Step 9

Meanwhile, mix 500g of mascarpone with 200g of chopped halva and 1 teaspoon of vanilla essence. You can use a food processor for a smoother texture or stir with a spoon to retain small halva pieces.