The “Sponge Cake,” also known as “Biscuits or Rollè” is a basic pastry preparation commonly used for making filled rolls.
Today I share my recipe for sponge cake for rolls and logs that is quickly prepared with only 3 ingredients: flour, eggs, and sugar; it contains no fats or leavening agents.
It’s nothing but a simple base made with the same ingredients as a sponge cake, but in different proportions, so it doesn’t rise and remains very thin and elastic.
The sponge cake is very versatile, in addition to rolls, we can use it in layers to make a cake or other desserts.
We can fill and decorate it in many ways, and keep in mind that it doesn’t need to be moistened because it remains already quite moist if the baking is done quickly and well.
Once ready, just spread a cream of your choice or simply jam or marmalade.
It can be served simply with powdered sugar or decorated as desired with cream or whipped cream.
Now let’s see how it’s prepared!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Sponge Cake
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 4 eggs (medium)
- flavoring (as desired (vanilla, lemon))
Tools
- 2 Bowls
- 1 Electric Whisk
- 1 Baking Tray
- 1 Parchment Paper
- 1 oven
Steps
For the preparation of the sponge cake, separate the egg whites from the yolks and place them in two separate bowls.
With the electric whisk, beat the egg whites until soft peaks form and set them aside.
In the other bowl, beat the yolks with sugar, add vanilla or if you prefer the grated lemon zest and beat until you get a soft and fluffy mixture.
Add the sifted flour, mix it well with the beaten yolks, then gradually add the egg whites, mixing from bottom to top to avoid deflating them.
Pour the batter into a rectangular baking tray measuring 12 x 12 inches lined with parchment paper, level the surface well with a spatula.
Bake in a preheated oven at 350°F convection for about 8 minutes or 10 minutes at 390°F static.
The baking: must be quick and intense, meaning a very hot oven for a very short time.
When the roll is baked, remove it from the oven, immediately take it out of the tray by placing it, with all the parchment paper, on a clean kitchen towel or another sheet of parchment paper.
Remove the parchment paper used for baking the roll, sprinkle with granulated sugar and with the help of another sheet of parchment paper or towel, roll the batter while still hot, then place it in the fridge to cool.
Fill the roll as you like with lemon pastry cream or chocolate and cocoa pastry cream with pistachio or ready-made hazelnut cream, jam or marmalade.
Storage
The sponge cake can be stored for a few days, it can also be made the day before.
Once completely cooled, wrap it in food wrap and it will be excellent until the next day. Fill and decorate it according to your taste.
Tips
Beat the eggs thoroughly separately, which should be at room temperature, sift the flour well, as this helps to incorporate more air because no leavening agent is used in the sponge cake.
FAQ
Why isn’t leavening agent used?
Because the air incorporated in the beaten eggs and the sifted flour are enough to achieve a soft sponge cake!
Can I make the sponge cake with cocoa?
You can make a cocoa version as well, simply remove 30-40 grams of flour and replace it with 30-40 grams of cocoa, depending on how dark you want the color.
