Source: Pixel-Shot, AdobeStock A sponge cake roll is a great alternative to complex layered cakes. It's easy and simple to prepare, yet looks excellent even on a festive table. Sponge cake rolls are also convenient to cut into individual slices and enjoy with tea or coffee. Take note of our 15 recipes!
1. Sponge Cake Roll with Condensed Milk
Source: mykaleidoscope.ruA very tasty and inexpensive everyday pastry.
You will need:
For the sponge cake: 4 eggs, 160 g flour, 180 g sugar, 1 tsp baking powder.
For the cream: 250 g boiled condensed milk.
Preparation: Whisk eggs with sugar until foamy, then add flour and baking powder. Pour the batter in a thin layer into a large flat baking pan and bake the sponge cake for 15 minutes in the oven at 180 degrees Celsius. Invert it onto a towel, immediately roll it up, and let it cool slightly. Unroll, spread the sponge cake with boiled condensed milk, and roll it up again.
2. Sponge Cake Roll with Jam
Source: dzen.ruWe recommend using a fairly thick jam or preserve to prevent the filling from leaking out.
You will need:
For the sponge cake: 60 ml milk, 60 ml vegetable oil, 5 eggs, 100 g sugar, 100 g flour, 1 pinch salt.
For the filling: 400 g jam.
Preparation: Whisk milk, oil, and 20 g sugar. Add flour and salt, mix until smooth, then add 1 egg and 4 yolks. Mix the batter again. Whisk the remaining 4 egg whites with sugar until stiff peaks form and fold them into the batter with a spatula.
Pour the batter onto parchment paper and bake a thin sponge cake in the oven for 20 minutes at 140 degrees Celsius, then for another 10 minutes at 160 degrees Celsius. Roll the hot sponge cake into a roll, let it cool slightly, unroll, spread with jam, and roll it up again.
3. Chocolate Sponge Cake Roll
Source: maxvps.ruIf desired, add cherries or other berries to the filling.
You will need:
For the sponge cake: 4 eggs, 80 g sugar, 80 g flour, 1 g baking soda, 2 tbsp cocoa.
For the cream: 150 ml heavy cream (33-35% fat), 150 g cottage cheese, 3 tbsp powdered sugar.
Preparation: Whisk eggs with sugar until fluffy, then add sifted dry ingredients. Mix and pour the batter onto parchment paper. Bake the sponge cake for 15 minutes in the oven at 180 degrees Celsius, roll it up with the parchment paper, and let it cool. Whisk cream with powdered sugar until fluffy, add cottage cheese, and whisk again. Unroll the sponge cake, spread it with the prepared cream, and roll up the cake again.
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4. Sponge Cake Roll with Banana
Source: postila.ruIf the bananas are very sweet, you can use a little less sugar.
You will need:
For the sponge cake: 1 cup flour, 4 eggs, 1 cup sugar, 1 tsp baking soda, 0.5 tsp salt.
For the filling: 200 ml heavy cream (33-35% fat), 100 g powdered sugar, 2 bananas.
Preparation: Whisk eggs with sugar until fluffy, then add dry ingredients. Fold the batter with a spatula until smooth, pour onto a parchment-lined baking sheet, and bake the sponge cake for 20-30 minutes in the oven at 180 degrees Celsius. Invert the hot sponge cake onto a clean towel and roll it up with the towel.
Whisk cream with powdered sugar until fluffy. Unroll the sponge cake, spread it with the prepared cream, arrange banana slices, and roll up the cake again.
5. Sponge Cake Roll with Cream Cheese
Source: podacha-blud.comA foolproof recipe for a quick sponge cake roll. You must try it!
You will need:
For the sponge cake: 120 g flour, 4 eggs, 100 g sugar, 10 g vanilla sugar.
For the cream: 100 g cream cheese, 100 g powdered sugar, 100 g butter, 350 g jam.
Preparation: Separate egg whites and yolks. Whisk yolks and both types of sugar until fluffy, add flour and mix. Whisk egg whites until stiff peaks form and fold them into the batter with a spatula. Pour everything onto parchment paper and bake the sponge cake in the oven for 10-15 minutes at 200-220 degrees Celsius.
Whisk butter with powdered sugar until fluffy, add cream cheese and whisk again. Spread the slightly cooled sponge cake with jam and then with the cream cheese frosting. Roll up tightly.
6. Sponge Cake Roll with Cottage Cheese
Source: dzen.ruInstead of peaches, you can add any berries and fruits to your taste.
You will need:
For the sponge cake: 4 eggs, 4 tbsp flour, 4 tbsp sugar, 1 pinch vanilla.
For the filling: 400 g cottage cheese, 200 ml yogurt, 150 g canned peaches.
Preparation: Separate egg whites from yolks and whisk egg whites until stiff peaks form. Separately whisk yolks with sugar and vanilla until fluffy, add flour and mix. Fold egg whites into the batter with a spatula, pour onto parchment paper, and bake the sponge cake in the oven for 15 minutes at 180 degrees Celsius.
Roll the hot sponge cake directly with the parchment paper and let it cool slightly. Whisk cottage cheese and yogurt until smooth. Unroll the sponge cake, spread it with the prepared cream, arrange peach slices, and roll up the cake again.
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7. Sponge Cake Roll with Apples
Source: pinterest.comFor a brighter aroma, add a little cinnamon to the filling.
You will need:
For the sponge cake: 4 eggs, 120 g flour, 120-150 g sugar, 0.3 tsp baking soda, vanilla.
For the filling: 4-5 apples, 2 tbsp lemon juice, 1 tbsp sugar.
Preparation: Peel and grate apples on a coarse grater. Drizzle with lemon juice, add sugar, and mix.
Whisk eggs with sugar and vanilla until fluffy, add flour with baking soda, and mix the batter until smooth. Spread an even layer of apples on parchment paper and pour the batter over them. Bake the sponge cake for about 15 minutes in the oven at 180 degrees Celsius. Roll the hot sponge cake with the filling inside.
8. Sponge Cake Roll with Plombir Cream
Source: mykaleidoscope.ruA delicate cream based on condensed milk and cream, which perfectly complements sponge cake.
You will need:
For the sponge cake: 4 eggs, 70 g sugar, 1 tbsp water, 25 g cocoa, 40 g flour, vanilla.
For the cream: 10 g gelatin, 50 ml water, 350 ml 33% cream, 200 ml condensed milk.
Preparation: Separate yolks from whites. Whisk egg whites with sugar until stiff peaks form. Separately whisk yolks, water, and vanilla. Gently combine both mixtures and fold dry ingredients into the batter. Pour the batter in a thin layer onto parchment paper and bake the sponge cake in the oven for about 7-10 minutes at 200 degrees Celsius.
Cover the hot sponge cake with a towel and roll it up with the towel and parchment paper. Let it cool. Dissolve gelatin in water according to package instructions. Whisk cream until stiff peaks form. While continuing to whisk, pour in condensed milk, then gelatin. Unroll the cake, spread it with this cream, roll it up again, and refrigerate.
9. Healthy Sponge Cake Roll with Strawberries
Source: mirtesen.ruNot only delicious and healthy, but also very beautiful.
You will need:
For the sponge cake: 3 eggs, 50 g rice flour, 30 g whole wheat flour, 80 g strawberries, 2 g baking powder, sweetener, 2 drops red food coloring.
For the cream: 200 g cream cheese, 150 g fat-free soft cottage cheese, 100 g strawberries, sweetener.
Preparation: Blend strawberries for the sponge cake and strain through a sieve. Separate yolks from whites. Mix yolks, strawberries, red food coloring, and sweetener. Whisk egg whites until stiff peaks form and gently fold them into the main mixture with a spatula.
Carefully fold sifted flour with baking powder into the batter. Spread the sponge cake on parchment paper or a silicone mat and bake for 15 minutes in the oven at 180 degrees Celsius. Immediately roll the hot sponge cake and let it cool.
Whisk cream cheese, cottage cheese, and sweetener until smooth. Add finely chopped strawberries to the cream. Unroll the sponge cake, spread it with cream, and roll up the cake again.
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10. Keto Sponge Cake Roll
Source: mavink.comEspecially for those who monitor their diet.
You will need:
For the sponge cake: 3 eggs, 60 g erythritol, 30 g cocoa.
For the cream: 100 g cream cheese, 50 g butter, 30 g erythritol, 20 g cherries.
Preparation: Separate yolks from whites and whisk egg whites with 30 g erythritol until stiff peaks form. Separately whisk yolks and another 30 g erythritol until pale, add cocoa, then fold in egg whites with a spatula. Pour the batter onto parchment paper and bake the sponge cake for 10 minutes in the oven at 180 degrees Celsius. Whisk cream cheese, butter, and erythritol for the cream. Spread the sponge cake, place a few pitted cherries on it, and roll up the cake.
11. Coconut Sponge Cake Roll
Source: dzen.ruAll Raffaello lovers should pay attention to this recipe!
You will need:
For the sponge cake: 4 eggs, 90 g flour, 85 g sugar, 35 ml vegetable oil, 1 tsp baking powder.
For the cream: 200 ml milk, 200 g cream cheese, 100 g sugar, 1 egg, 20 g starch, 75 g shredded coconut, 20 g butter, 75 g almonds, 1 g vanilla.
Preparation: Whisk milk, egg, sugar, vanilla, and starch. Cook the cream over medium heat until boiling, stirring constantly. Remove from heat, add softened butter, and mix. Then add shredded coconut, mix again, cover the cream with plastic wrap directly on the surface, and let it cool completely.
For the sponge cake, whisk eggs and sugar, add oil, then dry ingredients. Pour the batter onto parchment paper and bake the sponge cake in the oven for 10-15 minutes at 180 degrees Celsius. Immediately roll the sponge cake and let it cool slightly.
Whisk coconut cream with cream cheese. Chop peeled and toasted almonds. Unroll the sponge cake, spread it with the prepared cream, sprinkle with almonds, and roll up the cake again. Refrigerate.
12. Sponge Cake Roll with Spinach and Red Fish
Source: dzen.ruAn original savory, not sweet, sponge cake roll option.
You will need:
For the sponge cake: 200 g frozen spinach, 2 cloves garlic, 3 eggs, 50 g flour.
For the filling: 200 g cream cheese, 200 g red fish, spices.
Preparation: Thaw spinach, squeeze out some liquid, and blend it with garlic and yolks until smooth. Add flour and mix the batter. Whisk egg whites until stiff peaks form and fold them into the batter with a spatula. Pour onto parchment paper and bake the sponge cake for 10-12 minutes in the oven at 180 degrees Celsius.
Let the sponge cake cool slightly, spread it with cream cheese or soft cheese, and sprinkle with spices. Arrange slices of red fish, roll up the cake, and refrigerate to set.
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13. Sponge Cake Roll with Poppy Seeds
Source: attuale.ruOne of the classic filling options – delicious and easy.
You will need:
For the sponge cake: 4 eggs, 150 g flour, 120 g sugar, 1 tsp baking powder, 1 tsp vanilla sugar.
For the filling: 350 ml milk, 5 tbsp semolina, 5 tbsp poppy seeds, 5 tbsp sugar.
Preparation: Mix semolina with poppy seeds. Boil milk with sugar, add poppy seeds with semolina, and cook for 3 minutes, stirring constantly. Remove the filling from heat and let it steep and cool. Optionally, you can omit semolina and use more poppy seeds.
Whisk eggs with both types of sugar until fluffy, gradually add flour and baking powder. Bake the sponge cake in the oven for about 15 minutes at 180 degrees Celsius. Roll it up, let it cool slightly, unroll, and spread the poppy seed filling. Roll up the cake again.
14. Black Forest Sponge Cake Roll
Source: ok.ruReminiscent of a classic Black Forest cake, but much simpler to prepare.
You will need:
For the sponge cake: 20 g cocoa, 3 eggs, 70 g sugar, 60 g flour.
For the cream: 1 tbsp cornstarch, 30 g sugar, 200 g frozen cherries, 50 ml 33% cream, 200 g cream cheese, 50 g powdered sugar.
Preparation: Whisk eggs with sugar until fluffy, add dry ingredients, and mix the batter. Pour it onto parchment paper and bake a thin sponge cake in the oven for 10-15 minutes at 180 degrees Celsius. Immediately roll it up and let it cool.
Add cornstarch and sugar to cherries, bring to a boil, and cook for a couple of minutes. Whisk cream with powdered sugar until stiff peaks form, add cream cheese, and whisk again. Unroll the sponge cake, spread it with cream, arrange cherries, and roll up tightly.
15. Sponge Cake Roll with Lemon Custard
Source: youtube.comThe simplest custard, perfectly suited for this type of pastry.
You will need:
For the sponge cake: 4 tbsp sugar, 4 eggs, 4 tbsp flour.
For the cream: 250 g sugar, 150 g butter, 15 g cornstarch, 3 eggs, 3-4 lemons.
Preparation: Squeeze juice from lemons and strain it; you'll need about 300 ml of juice. Mix cornstarch and 2 tablespoons of juice to avoid lumps. Add zest and half of the sugar to the remaining juice, bring to a boil. Whisk eggs with the remaining sugar and cornstarch.
While stirring constantly, slowly pour the hot juice into the eggs in a thin stream. Continue stirring and cook the cream over low heat for about 4 minutes until thick. Remove from heat, add butter, and mix. Strain the cream through a sieve, cover with plastic wrap directly on the surface, and let it cool completely.
For the sponge cake, separate egg whites from yolks and whisk egg whites until stiff peaks form. Whisk yolks with sugar until fluffy, add flour, and then fold in egg whites. Pour the batter onto parchment paper and bake in the oven for 10-15 minutes at 180 degrees Celsius. Roll the hot sponge cake and let it cool slightly. Then unroll, spread the sponge cake with cream, and roll up the cake again.