The sponge cake roll is a soft and light base, similar to sponge cake, but more elastic and flexible, which is later filled and rolled onto itself.
Its simple preparation makes it a quick dessert to make.
In fact, just follow a few tips and the result will be a dessert that will captivate with taste and presentation.
Starting from the sponge cake and depending on the chosen filling, you can get rolls suitable for various occasions: filling with custard or cream and fresh fruit will result in more impactful desserts, ideal for serving at parties or birthdays.
Alternatively, spreading jams, preserves, or spreadable creams over the sponge cake will result in rolls suitable for breakfast, snack, or a coffee break.
Versatile, quick to make, and always impressive, the sponge cake is a preparation that should never be missing in the kitchen.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 198.22 (Kcal)
- Carbohydrates 25.86 (g) of which sugars 12.30 (g)
- Proteins 6.37 (g)
- Fat 8.38 (g) of which saturated 4.78 (g)of which unsaturated 3.50 (g)
- Fibers 0.43 (g)
- Sodium 48.48 (mg)
Indicative values for a portion of 43 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
- 1 1/4 cups all-purpose flour
- 5 eggs (medium)
- 7 tbsp sugar
- 3 1/2 tbsp butter
- 1 tsp baking powder
- Half packet vanillin
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Spatula
- 1 Baking tray oven
Steps
To prepare the sponge cake for the roll, start by melting the butter over a very low flame, stirring constantly and not allowing it to fry.
Separate the yolks from the whites and beat the latter to stiff peaks using an electric whisk.
In another bowl and still using the electric whisk, work the yolks with the sugar,
Once a foamy and homogeneous mixture is obtained, incorporate the vanillin (or vanilla) and the melted but mostly cooled butter.
Combine the stiffly beaten egg whites and gradually add the flour sifted with the baking powder.
Work gently with a silicone spatula, moving from bottom to top.
Spread the mixture evenly on parchment paper.
Bake for about 12 minutes in the middle of the static oven, preheated to 356°F.
It will be cooked when gently pressing your hand on it, it feels firm and is slightly golden on top.
As soon as the sponge cake is taken out of the oven, carefully transfer it to a surface to avoid contact with the hot pan, then cover it with a damp and wrung-out sheet of parchment paper, and immediately roll the cake onto itself.
Let it rest in this position until cool.
Then remove the parchment paper from both the outer and inner sides of the cake and fill as desired.
The sponge cake roll is now ready.
For better presentation, remove a slice from both ends of the roll.
Storage
It can be stored for about a day wrapped in plastic wrap before filling it.
