Sponge Roll
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Classic sponge cake is a versatile base for various desserts, including rolls. The recipe does not specify the origin of the jam used as the filling—this is because the jam can be any flavor: whether apple, berry, or citrus.
Ingredients
- Chicken Egg - 6 pieces
- Sugar - 5.6 oz
- Vanilla extract - ½ spoons
- Water - 1 fl oz
- Wheat Flour - 4.2 oz
- Vegetable Oil - 2 fl oz
- Jam - 7.1 oz
- Baking Powder - 0 oz
Step by Step guide
Step 1
Separate the egg whites from the yolks.
Step 2
In a clean, dry mixing bowl, beat the egg whites, gradually adding 90 grams of sugar, until stiff peaks form.
Step 3
In a separate bowl, beat the egg yolks with the remaining sugar and vanilla extract until the sugar is fully dissolved and the mixture is pale in color.
Step 4
Add water to the egg yolks and beat for another minute.
Step 5
Gently fold half of the whipped egg whites into the yolks using a silicone spatula. Make sure to move the spatula from the bottom to the top to preserve the airiness of the egg whites.
Step 6
Sift the flour, add the baking powder, and gently fold it into the egg mixture, moving from the bottom to the top, until well combined.
Step 7
Pour in the vegetable oil and mix the dough with the same motions until a smooth consistency is achieved.
Step 8
Add the remaining egg whites and gently fold them in as well.
Step 9
Line a 29x39 cm baking dish with parchment paper. Spread the dough evenly on top. Place it in an oven preheated to 356°F for 25–28 minutes.
Step 10
Remove the finished sponge cake from the oven and let it cool in the pan until it reaches 36–99°F (about body temperature).
Step 11
Remove the sponge cake from the mold along with the paper and trim any uneven edges. On one of the short sides of the sponge cake, make three longitudinal cuts, leaving 1 cm from the edge. There should also be a 1 cm space between the cuts.
Step 12
Grease a new piece of parchment paper or a silicone baking mat with vegetable oil, place it on the biscuit with the oiled side down, and flip the biscuit over. Carefully peel the paper off the biscuit. Trim the other short edge of the biscuit (the one that wasn't cut) at an angle.
Step 13
Spread the jam over the sponge cake, evenly distributing it across the entire surface.
Step 14
Roll up the cake tightly, starting from the side with three cuts. Use the parchment paper underneath to assist you; the roll should end up wrapped in the parchment. Secure the roll in the parchment with tape or string and let it rest for 20 minutes.
Step 15
Remove the roll from the parchment and serve.
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