Biszkopt is a fat free sponge cake which means it does not have any butter, margarine or oil in it – just eggs, sugar & flour.
The word originates from the old Italian biscotto & Medieval Latin bis coctus – which means twice baked – though why I do not understand as this sponge is only baked once!
The English word biscuit also has this origin.
This sponge is used to make tort – layer cake 0r gateaux – however as these are usually such large cakes – I have used it for another popular cake in Poland – rolada – which is a roulade – often called a Swiss roll – though I have not been able to find the reason for this Swiss connection.
4 eggs – separated
4 tablespoons of granulated sugar
4 tablespoons of plain flour
Icing sugar to dust
You will need 3 sheets of greaseproof paper
Butter Cream Icing
Lemon Curd – this is very English – but would be loved in Poland – Marks & Spencer’s Sicilian lemon curd is superb!
Pre-heat the oven to GM 4 – 180°C.
Grease and line a 23 x 32cms baking tin – you can also grease the paper on the upper side – I have found this does make it easier to remove the cake.
Whisk the egg whites until they are stiff.
Whisk together the egg yolks & sugar until they are pale and fluffy.
Fold in the flour.
Fold in the egg whites.
Pour the mixture into the baking pan & bake for around 15 minutes or until golden brown.
Remove from the oven and lightly dust with icing sugar then turn this out onto a sheet of greaseproof paper also dusted with icing sugar.
Place another piece of greaseproof on top of this and roll up the cake (starting with a short side) with the paper.
Leave this to cool.
Unroll the cake and spread with jam, lemon curd or a butter cream filling of your choice & then roll up the cake again.
Dust the cake with icing sugar.