Sponge cake roll the simple and perfect recipe. It had been a long time since I last prepared the sponge cake roll, and I also realized that I had never even posted the recipe on my Blog. So here I am, just in time to make up for this oversight and to tell you about my Sponge cake roll recipe that doesn’t break and rolls perfectly. The sponge cake roll is a soft and thin sponge cake that rolls up to make delicious desserts. My recipe is really simple, quick, and guaranteed to succeed; with just a few simple ingredients, you can prepare it in advance before filling it with whatever you prefer. If you fill it simply with jam of your preferred flavor or hazelnut cream, it will be a perfect snack for the little ones at home or a special breakfast. But if you fill it in a richer and more sumptuous way and cover it with ganache or mousse, it can become a perfect dessert even for a special occasion. I am sure this recipe will become a must, and you will prepare it often because by changing the filling and decoration, you can prepare an infinite variety of desserts perfect for every occasion. Don’t miss out on the Choux pastry recipe for delicious and light Cream Puffs. Let’s head to the kitchen and prepare a very light sponge cake roll
AND ALSO READ THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: For 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 108.36 (Kcal)
- Carbohydrates 19.44 (g) of which sugars 10.88 (g)
- Proteins 3.04 (g)
- Fat 2.64 (g) of which saturated 1.36 (g)of which unsaturated 1.29 (g)
- Fibers 1.52 (g)
- Sodium 21.72 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Sponge Cake Roll
- 3 eggs
- 4.23 oz sugar
- 4.23 oz flour
- 0.63 oz butter
- 1 teaspoon baking powder (4 grams)
- 3 tablespoons water
What You Need to Make the Sponge Cake
- Mixer
- Baking Tray
How to Make the Perfect Sponge Cake Roll
To make the desserts and whip the eggs perfectly, the eggs should be at room temperature. For this, I always recommend removing them from the refrigerator at least an hour before. Separate the yolks from the whites into two different bowls. Beat the yolks with the added sugar using an electric mixer for 4-5 minutes until you have a light and frothy mixture.
Also whip the egg whites until stiff peaks form; when you turn the bowl upside down, they will stay firm without sliding. Add the sifted flour and baking powder to the beaten yolks. Mix. Melt the butter. Line a rectangular baking tray, mine measures 15.75×11 in, with wet and squeezed parchment paper.
Brush the parchment paper with the melted butter and also add 2-3 tablespoons of water. Mix. Preheat the oven to 375°F. Finally, add the whipped egg whites and gently mix them into the batter with a spatula from bottom to top. Bake the thin sponge cake in the hot oven at 375°F in static mode for 14-15 minutes.
Remove it from the oven and flip it onto a wet, squeezed towel dusted with granulated sugar. Gently peel off the parchment paper. Roll the sponge cake roll together with the towel, close it on the sides, and store it in the fridge for at least an hour. Unroll it gently and fill it as you like.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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You can prepare the sponge cake roll in advance and keep it in the fridge wrapped in plastic wrap for 2 days
Also read the recipe for the Cocoa Sponge Cake and the recipe for the Hot Milk Cake
Your Questions
Can I omit the baking powder from the batter?
Yes, you can simply omit it. I prefer to add it for extra softness and tenderness
