This sponge cake roll is a delightful treat that’s sure to impress anyone who takes a slice. Light and fluffy, it provides a wonderful balance of sweetness and creaminess when filled with whipped cream and berries. Perfect for gatherings, celebrations, or simply as a sweet dessert at home, this recipe uses simple ingredients that you likely have in your pantry. Plus, it may be a treat best enjoyed in moderation due to its rich components.
Why This Recipe Is Helpful
- The sponge cake is light, making it an excellent base for various fillings.
- It’s versatile; you can switch up the fruit and creams based on your preference or what’s in season.
- The rolled presentation is visually appealing and adds a fancy touch to dessert tables.
Best For
This recipe is perfect for family gatherings, birthday parties, or as a delightful dessert after dinner.
Be Careful If
The rich cream and sugar content mean this dessert is best enjoyed as an occasional treat rather than a regular indulgence.
Ingredients
- 5 large eggs, room temperature
- 150 g (3/4 cup) sugar
- 150 g (1 1/4 cups) flour
- 30 g (2 tablespoons) butter
- 30 ml (2 tablespoons) milk
- 1 teaspoon vanilla sugar
- Pinch of salt
- 1/2 teaspoon baking powder (optional)
- 250 ml (1 cup) heavy cream or sour cream (30-33% fat)
- 200 g (8 oz) cream cheese
- 60-70 g (1/2 cup) powdered sugar
- 1 teaspoon vanilla sugar or vanilla extract
- Frozen berries (to taste)
- 100 g (3.5 oz) chocolate
- 60 ml (1/4 cup) milk
- 30 g (2 tablespoons) butter
Ingredient Notes
- Using room temperature eggs helps create a fluffier sponge cake.
- Feel free to experiment with the type of berries used based on your preference.
- The optional baking powder can add a little extra fluffiness but is not necessary for a successful sponge.
Kitchen Tools Needed
- Large mixing bowl
- Whisk or electric mixer
- Baking sheet (30×40 cm)
- Parchment paper
- Rubber spatula
- Saucepan
Step-by-Step Instructions
- Preheat the oven to 180°C (350°F) and line a 30×40 cm (12×16 inch) baking sheet with parchment paper.
- In a saucepan, melt 30 g butter with 30 ml milk until warm but not hot.
- In a large bowl, whisk together the eggs, sugar, salt, and vanilla sugar until fluffy and pale, about 8-10 minutes.
- Sift in the flour (and baking powder) in increments, gently folding with a spatula after each addition to keep the mixture airy.
- Slowly mix in the warm milk and butter into the batter gently until just combined.
- Pour the batter onto the prepared baking sheet, spreading evenly, and bake for 10-13 minutes, or until lightly golden.
- Roll the sponge cake while it’s hot with the parchment paper inside to retain its shape. Cool completely.
- Once cooled, unroll the sponge and spread the whipped cream filling over it.
- Sprinkle chopped frozen berries on top of the cream filling.
- Roll the sponge cake back up tightly and chill in the refrigerator.
- For the chocolate sauce: heat chocolate, 60 ml milk, and 30 g butter in a saucepan until smooth. Let it cool slightly before pouring over the chilled roll.
Pro Tips
- Ensure your egg-sugar mixture is fluffy to help create a light texture.
- When rolling the sponge cake, take care not to crack it by rolling gently.
- Let the chocolate sauce cool a bit before pouring to avoid melting the cream filling.
Lighter Swaps
The original version works best; however, lighter cream alternatives could be considered if sweetness and richness are not primary goals.
Common Mistakes
- Not whisking the eggs and sugar long enough can lead to a dense sponge.
- Skipping the cooling step before unrolling can result in cracks in the sponge.
Serving Suggestions
Serve sliced with a dusting of powdered sugar and fresh berries alongside a cup of coffee or tea.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Tips
Reheating is not recommended, as it may alter the texture of the sponge and filling.
Nutrition Estimate
Calories: 320
Protein: 5 g
Carbs: 30 g
Fat: 20 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10
Cuisine: European
Course: Dessert
Calories: 320
Frequently Asked Questions
Can I use fresh berries instead of frozen?
Yes, fresh berries can replace frozen ones, but they may release more moisture.
How long will the sponge cake keep?
The filled sponge cake is best eaten within three days and should be kept refrigerated.
Can I make this cake ahead of time?
Yes, you can prepare it a day in advance, just keep it chilled until serving. You may also enjoy this delicious apple pie recipe for another sweet option.
