The sponge cake roll recipe that doesn’t break, stays soft, and is perfect for preparing delicious rolls? It exists, and it’s the one I’ve been making for years in my kitchen!
It all started when I was looking for a soft and flexible batter to make the classic filled roll. After several attempts, I found the perfect recipe, one that doesn’t crack when you roll it and that maintains the right consistency, ready to welcome any filling, from jam to creams.
But the beauty of the sponge cake roll is that it’s not just for rolls. I also use it as a base for cakes: just bake it in a shallow pan and shape it as desired. It’s so versatile that I find a new way to use it every time (I recommend the Smarties Cake)!
If you also want an elastic and light sponge cake roll, try this recipe: you’ll discover all the tricks for an impeccable result.
Don’t miss these delicious desserts with a sponge cake roll base:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 161.20 (Kcal)
- Carbohydrates 35.02 (g) of which sugars 22.85 (g)
- Proteins 3.15 (g)
- Fat 1.99 (g) of which saturated 0.91 (g)of which unsaturated 1.08 (g)
- Fibers 0.99 (g)
- Sodium 26.33 (mg)
Indicative values for a portion of 50 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 Basic Sponge Cake Roll Recipe
- 3 eggs
- 3 tbsp water
- 3/4 cup sugar
- 1/2 cup flour
- 1/2 cup potato starch
- 1 packet vanillin
- 1 packet baking powder
- to taste Powdered sugar
- to taste Butter
Preparation for Sponge Cake Roll
Butter a rectangular baking pan and line it with a sheet of wax paper.
Separate the egg yolks from the whites and set the whites aside (1). Beat the yolks with water, sugar, and vanillin using an electric whisk (2). Gradually incorporate the flour, mixed with the potato starch, and the sifted baking powder (3 –4).Mix the ingredients well with a spoon until a homogeneous dough is obtained.
Separately, beat the egg whites to stiff peaks. Then, add them to the mixture and mix for another 5 minutes (5). Pour the batter onto the baking pan and level the surface with a spatula (6). Bake in a preheated oven at 390°F for 10 minutes.
As soon as it’s out of the oven, turn the pan over onto a towel sprinkled with powdered sugar (or parchment paper) and gently remove the wax paper used in baking (7).
Roll the base in the towel and let it cool.
Here is your sponge cake roll, ready to be filled as you please!
Storage
To keep the sponge cake roll soft and elastic, wrap it in a clean towel or plastic wrap right after baking. If you’re not using it immediately, store it at room temperature for up to 24 hours.
Related Recipes
White Chocolate Tree
Classic Jam Roll
Delicious Smarties Cake
FAQ
Why does the sponge cake roll crack when I roll it?
It’s probably too dry. Try baking it a few minutes less and rolling it while it’s still warm with a damp towel to keep it elastic.
Can it be filled right after baking?
It’s better to let it cool, otherwise the heat might melt the filling.
Can I use the sponge cake roll also as a cake base?
Absolutely! Just bake it in a shallow pan and cut it to the desired shape.
How far in advance can I prepare it?
You can make it the day before and store it well-wrapped at room temperature.
