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Excellent sponge cake for rolls
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Excellent sponge cake for rolls

60 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. Unlike a regular sponge cake, which tends to crack almost every time when spread thinly and rolled—even in the hands of the most skilled and experienced cook—this sponge turns out porous and more pliable, making it perfect for a roll. You can use any cream for the roll, for example: buttercream, condensed milk cream, or custard. Serve warm or chilled. Perfect with tea.

Instructions

  1. 1

    Step 1

    Step 1

    1. Put flour, cocoa, and baking powder into a bowl, and mix everything together.

  2. 2

    Step 2

    Step 2

    2. Into a separate bowl, crack the eggs, add a pinch of salt, and beat with a mixer at low speed. Once foam appears, increase the speed.

  3. 3

    Step 3

    Step 3

    3. After increasing the speed, gradually add granulated sugar and vanilla, one spoon at a time.

  4. 4

    Step 4

    Step 4

    4. When the egg mixture becomes thick and the whisk mark does not spread, gradually add water, one tablespoon at a time (without stopping beating). This allows the sponge cake to be rolled.

  5. 5

    Step 5

    Step 5

    5. Gradually add the flour mixture combined with cocoa and baking powder to the egg mixture in portions, mixing with a spatula.

  6. 6

    Step 6

    Step 6

    6. Line the baking sheet with parchment paper, pour the batter onto it, and spread it evenly across the pan.

  7. 7

    Step 7

    Step 7

    7. Bake the sponge cake in a preheated oven at 200 degrees for about 15 minutes. Let the sponge cake cool slightly (but not completely), then roll it up (it's better not to do this while it's still hot).

  8. 8

    Step 8

    Step 8

    8. For the cream: beat the soft butter with a mixer, then gradually add condensed milk in portions. Refrigerate for 15 minutes, then beat again.

  9. 9

    Step 9

    Step 9

    9. Place the parchment paper with the sponge cake onto a towel and roll it up into a jelly roll. Let it sit for a while, then unroll it.

  10. 10

    Step 10

    Step 10

    10. Brush the sponge cake with apricot jam, then spread the cream evenly over it. Roll it up into a roll and refrigerate for at least 1 hour.

  11. 11

    Step 11

    Step 11

    11. Before serving, decorate the sponge cake with the remaining cream. It turns out soft and tender; cut it into pieces and enjoy.