Sponge Biscuit

  • 3 eggs (3pc)
  • 100 grams (3.5 ounces) sugar
  • 60 grams (2.1 ounces) flour
  • Vanilla extract to taste
  • Blackcurrants to taste

Berry Filling

  • 350 grams (12.3 ounces) berry puree
  • 100 grams (3.5 ounces) sugar
  • 5 grams (0.18 ounces) citrus or apple pectin


  • 300 milliliters (10.1 fluid ounces) cream 33-35%
  • 3 tablespoons sugar

Cheese Cream for Decoration

  • 100 grams (3.55 ounces) cream cheese spread
  • 10 grams (0.35 ounces) powdered sugar


  • Electric Mixer

    An electric mixer is essential for whipping the eggs and sugar into a light, fluffy mass to create the perfect sponge. If you don't have one, a hand whisk will do, but be prepared for a workout!

  • Baking Sheet

    A high-quality baking sheet lined with parchment paper ensures even baking and easy removal of the delicate sponge.

  • Spatula

    A wide spatula helps in spreading the batter evenly and also in rolling the baked sponge. Look for a silicone one for flexibility.

  • Saucepan

    You'll need a medium saucepan for preparing the berry puree and pectin mixture. A heavy-bottomed one prevents sticking and burning.

  • Cooling Rack

    Using a cooling rack is crucial to allow air to circulate around your sponge roll as it cools, preventing sogginess.


Step 1

1. Preheat your oven to 170-180°C (340-355°F). Line a baking sheet with parchment paper.

Step 2

2. In a mixer bowl, whip the 3 eggs and 100 grams of sugar until the mixture becomes fluffy and light, about 10 minutes. Add vanilla extract to taste.

Step 3

Tip: Make sure the eggs are at room temperature for better volume.

Step 4

3. Gently fold in 60 grams of sifted flour into the egg mixture.

Step 5

Tip: Fold the flour gently to retain the airiness of the whipped eggs.

Step 6

4. Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula. Sprinkle blackcurrants on top (optional).

Step 7

5. Bake in the preheated oven for about 30 minutes, until the sponge is golden brown.

Step 8

Tip: Avoid opening the oven door while baking to prevent the sponge from deflating.

Step 9

6. Once baked, carefully turn the sponge onto a clean towel sprinkled with confectioner's sugar and gently roll it up. Leave it to cool completely.

Step 10

7. For the berry filling, bring 350 grams of berry puree and 50 grams of sugar to a boil, stirring until the sugar dissolves.

Step 11

8. In a bowl, combine 5 grams of pectin and the remaining 50 grams of sugar.

Step 12

9. Add the pectin-sugar mixture to the boiling berry puree, stirring constantly. Cook for another 1 minute, then remove from heat and let it cool to room temperature.

Step 13

10. Whip 300 milliliters of cream and 3 tablespoons of sugar until firm.

Step 14

Tip: Ensure the cream is cold before whipping for best results.

Step 15

11. Unroll the cooled sponge and spread the berry filling evenly. Chill in the refrigerator for 10 minutes or in the freezer for 5 minutes.

Step 16

12. Spread the whipped cream over the berry filling, forming even layers. Roll up the sponge carefully and chill for 3-6 hours.

Step 17

Tip: Handle the sponge with care to avoid breaking it.

Step 18

13. For decoration, blend 100 grams of cream cheese spread and 10 grams of powdered sugar with a mixer for 30 seconds. Spread on top of the roll and garnish with fresh berries.

Step 19

Be gentle when decorating; the roll is delicate.

Step 20

14. Carefully place the finished roll in a box for storage.


The berry sponge roll is a versatile dessert that shines in any setting, from a posh dinner party to a casual backyard picnic. Serve it alongside a scoop of vanilla ice cream, allowing the warm vanilla notes to meld with the tart berry filling. For a more sophisticated touch, drizzle each slice with a balsamic reduction or a hint of lemon zest. If you’re feeling festive, a sprinkle of edible flowers adds a pop of color that will elevate your presentation to culinary artistry. Pair it with a glass of chilled Prosecco or a hot cup of Earl Grey tea to complement the flavors beautifully. Remember, the joy of this dessert lies in its layers—let each unfold with every bite.


To make this recipe gluten-free, simply substitute the all-purpose flour with your favorite gluten-free flour blend. Ensure it has a mix of rice flour, potato starch, and xanthan gum for the best texture. For a vegan version, use aquafaba (the liquid from a can of chickpeas) in place of eggs; 3 tablespoons of aquafaba equate to one egg. Replace the cream with chilled coconut cream and the cream cheese spread with a vegan cream cheese alternative. With these swaps, you can enjoy this delightful roll without compromising on flavor or texture.


  • Why does my sponge roll crack when I roll it?

    This often happens if the sponge is too dry. Make sure to not overbake it and roll it while it's still warm.

  • Can I use frozen berries in the filling?

    Yes, just make sure to thaw and drain them well before pureeing to avoid excess water in your filling.

  • How do I make sure the cream layers stay even?

    Spread the cream slowly and use a flat spatula, ensuring each layer is smooth before adding the next one. Chill between layers if needed.

  • What's the best way to thaw a frozen sponge roll?

    Place it in the fridge overnight or let it sit at room temperature for a few hours before serving.

  • Can I make this recipe ahead of time?

    Absolutely, you can prepare the sponge roll a day in advance and store it in the fridge. Just wait to add the fresh berries on top until you're ready to serve.

  • What's the secret to a fluffy sponge?

    The key is to whip the eggs and sugar together long enough, around 10 minutes, until they are light and airy.

Nutrition facts

Berry sponge roll
Recipe Yield:1 roll (approx. 1-1.1 kg or 35.00-40.00 ounces)
Calories:Per roll
Calories (Min - Max):2200 - 2500
Total Fat:130g
Saturated Fat:80g
Total Carbohydrate:250g
Total Sugars:200g