Halva Swiss Roll
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...
Place 5 eggs, 5 tablespoons of sugar, and 1 teaspoon of vanilla essence in a deep bowl.
Mix everything well with the mixer at maximum speed until the mixture becomes a pale, fluffy foam.
Add 5 tablespoons of oil and mix together.
Add 5 tablespoons of flour and 1 teaspoon of baking powder, mixing thoroughly.
Pour the batter into a large baking tray (45x35cm in my case), lined with baking paper, and spread evenly with a spoon.
Bake this sponge cake in the oven preheated to 200 degrees for about 15 minutes, or until evenly browned.
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.
Roll it up with the damp towel and let it cool for at least 30 minutes.
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.
Unroll the cooled sponge cake, spread the cream evenly over it, and smooth it out.
Roll it tightly, cover with a dry towel, the baking paper it was originally baked in, or foil, and refrigerate for 4-5 hours or overnight.
Before serving, optionally decorate with powdered sugar or melted chocolate.
Clean the knife after each slice for perfect presentation.
It's perfect for sharing with your loved ones!
