Sponge Cake Roll
Delight your taste buds with this classic and elegant Sponge Cake Roll, a light and airy dessert that's as beautiful as it is delicious. Made with just a handful of staple ingredients like fluffy whipped egg whites, all-purpose flour, and a whisper of vanilla, this recipe creates a perfectly tender sponge cake that rolls effortlessly. Filled with a luscious layer of whipped cream or your preferred filling, every slice offers a delightful balance of sweetness and texture. The assembly is surprisingly simple, featuring a clever trick of rolling the warm cake with a powdered sugar-dusted towel to maintain its form. Perfect for holidays, tea time, or any occasion that calls for something special, this delicate sponge cake roll is a show-stopping dessert.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 100 grams Granulated sugar
- 4 Eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 2 tablespoons Powdered sugar (for dusting)
- 200 grams Whipped cream or desired filling
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper. Lightly grease the parchment for easier cake removal.
In a medium mixing bowl, sift together the flour and salt to ensure there are no lumps. Set aside.
Separate the eggs into two large bowls: place the egg yolks in one and the egg whites in the other.
Using an electric mixer, beat the egg yolks and half of the sugar (50 grams) until pale, thick, and creamy. Add in the vanilla extract and mix to combine.
Clean and dry the mixer beaters. Beat the egg whites on medium speed until foamy. Gradually add the remaining 50 grams of sugar and continue beating until stiff peaks form.
Gently fold half of the egg whites into the egg yolk mixture to lighten it. Add the sifted flour and gently fold in using a spatula. Finally, fold in the remaining egg whites until the batter is smooth, being careful not to overmix and deflate the batter.
Pour the batter into the prepared jelly roll pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 12 minutes, or until the cake is lightly golden and springs back when touched gently in the center.
While the cake is baking, prepare a clean kitchen towel and sprinkle it generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake up tightly with the towel (the towel will be rolled along with it). Let it cool completely while rolled up.
Once the cake is cooled, gently unroll it. Spread an even layer of whipped cream or your desired filling across the surface, leaving a 1 cm (1/2 inch) border along the edges.
Re-roll the cake (without the towel) tightly, taking care not to squeeze out the filling. Place the rolled cake seam-side down on a serving dish.
Dust the top with powdered sugar before slicing and serving. Optionally, decorate with fresh fruits or additional whipped cream.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 129.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
