The Sponge Cake Roll Base is the foundation for making delicious filled rolls and beautiful Christmas logs. It has a soft and fluffy texture like Sponge Cake and is easy and quick to prepare. In my recipe, I prefer to use a bit of baking powder even though, like in Sponge Cake, it wouldn’t normally be used, but in my opinion, the result is better.
Other recipes
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 110.72 (Kcal)
- Carbohydrates 11.73 (g) of which sugars 7.42 (g)
- Proteins 3.34 (g)
- Fat 5.92 (g) of which saturated 1.37 (g)of which unsaturated 4.33 (g)
- Fibers 0.13 (g)
- Sodium 30.04 (mg)
Indicative values for a portion of 44 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
- 4 Eggs (medium)
- 60 g Sugar
- 60 g All-purpose flour
- 3 tbsp Corn oil
- 3.5 tbsp Water
- 1 tsp Baking powder (optional)
- 2 tsp Sugar (to be used at the end)
Tools
- Bowl
- Electric whisk
- 1 Baking tray in. 13.8 x 11
- Spatula
Steps
Preheat the oven to 350°F. Separate yolks from whites into two bowls. Add sugar to the yolks and beat with the whisk until creamy. Add the oil and continue whisking while pouring in the water.
Sift flour and baking powder into the mixture gradually, incorporating with the whisk. Beat the egg whites until stiff peaks form and fold them gently into the batter using a spatula, mixing from bottom to top to keep them from deflating. Pour the batter into a rectangular baking tray 16 x 12.5 inches lined with parchment paper, level it well, and bake in the middle of the oven for 13 minutes, ensuring it doesn’t brown too much.
Once baked, remove the tray and leave the parchment underneath. Sprinkle the surface with sugar and cover with plastic wrap. Gently roll the sponge while still warm and let it rest. Later, it can be filled with pastry cream, diplomat cream, or ganache.
Storage
You can store the rolled sponge cake in the fridge wrapped in plastic wrap for 1 or 2 days.
