Sponge Biscuit

  • 3 large eggs
  • 150 grams (5.3 ounces) sugar
  • 1 teaspoon vanilla paste
  • 200 grams (7.1 ounces) spinach
  • 100 grams (3.5 ounces) odorless vegetable oil
  • 200 grams (7.1 ounces) all-purpose flour
  • 8 grams (0.28 ounces) baking powder

Cherry Filling

  • 170 grams (6 ounces) cherries
  • 2 teaspoons cornstarch
  • 2 tablespoons sugar
  • 20 grams (0.7 ounces) Cointreau or cognac


  • 400 grams (14.1 ounces) cream cheese
  • 200 grams (7.1 ounces) heavy cream
  • 50 grams (1.8 ounces) sugar


  • Blender

    Essential for mashing the spinach and oil into a smooth mixture. Make sure to clean it thoroughly to avoid any leftover residue from previous uses.

  • Whisk or Electric Mixer

    Helps achieve a fluffy and airy egg and sugar mixture. If you're using a whisk, brace yourself for a bit of a workout!

  • Baking Tray and Parchment Paper

    Avoid sticking and ensure even baking by lining your tray with parchment paper. Don't forget to measure and cut it to fit the tray dimensions.

  • Kitchen Towel

    Useful for rolling the baked sponge biscuit without breaking it. A clean, slightly damp towel works best.


Step 1

Step 1: Mash the spinach and oil in a blender until smooth. Tip: Make sure to blend until there are no visible chunks of spinach left.

Step 2

Step 2: In a large bowl, whip the eggs with sugar until you achieve a thick and foamy white mass. Tip: Using a hand mixer on high speed will make this process quicker.

Step 3

Step 3: Carefully fold the spinach mixture into the egg mixture, then gradually add the flour mixed with baking powder. Tip: Use a spatula to gently fold the flour in to avoid deflating the airy egg mixture.

Step 4

Step 4: Spread the batter evenly on a parchment-lined baking sheet (30 x 40 cm | 11.8 x 15.75 inch) and bake at 338F (170C) for about 20-25 minutes, or until a skewer inserted comes out dry. Tip: Rotate the pan halfway through baking for even cooking.

Step 5

Step 5: Remove the baked biscuit and invert it onto a clean kitchen towel. Carefully remove the parchment paper and roll the cake up in the towel. Allow it to cool completely. Tip: Rolling the cake while it's warm prevents cracks.

Step 6

Step 6: For the cherry filling, mix the Cointreau (or cognac) with cornstarch. Add the cherries and cook over medium heat until the mixture becomes thick and glossy. Allow the filling to cool. Tip: Stir constantly to prevent the mixture from burning or sticking.

Step 7

Step 7: In a large bowl, whip the cream cheese, heavy cream, and sugar together until smooth and fluffy. Tip: Chill the bowl and beaters beforehand for better results.

Step 8

Step 8: Unroll the cooled biscuit, spread the cream evenly, then add the cherry filling. Roll it back up tightly. Tip: Use the towel to help guide the roll for a tight and even finish.

Step 9

Step 9: Place the completed roll in the refrigerator for 6-8 hours to set and soak. This rest period allows the flavors to meld together beautifully. Tip: Cover with plastic wrap to prevent it from drying out.


🎉 This exquisite sponge biscuit roll isn't just a dessert—it's an experience! Serve it chilled, straight from the fridge, and watch eyes widen in amazement when you reveal the beautiful swirls of cherry filling and creamy layers.

🍒 Pair it with a cup of hot tea or coffee for an afternoon delight. The sweetness of the cherry filling complements well with the bitterness of your favorite brew.

🍾 If you're feeling fancy, add a splash of elegance by garnishing with fresh cherries or a dusting of powdered sugar. This not only elevates the appearance but also adds an extra layer of flavor.

🔥 For a cozy get-together, serve the roll with a dollop of whipped cream or vanilla ice cream on the side. The combination of warm and cold sensations will have your guests melting with pleasure!


💡 Gluten-Free Variation: Swap the regular flour with a gluten-free baking mix that includes xanthan gum. Ensure your baking powder is gluten-free as well.

🌱 Vegan Variation: Replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water per egg). Use vegan cream cheese and a dairy-free cream option, like coconut cream. Make sure your sugar and cornstarch are vegan, as some brands use animal-derived processes.


  • Why did my sponge biscuit crack when I rolled it?

    Cracking usually happens if the sponge has cooled too much or dried out. Try rolling it while it's still slightly warm with a damp towel.

  • Can I use frozen cherries for the filling?

    Absolutely! Just make sure to thaw and drain them well to avoid excess liquid in your filling.

  • How can I make the roll more stable?

    Chill your whipped cream cheese mixture before spreading it. This helps to firm up the roll when it's set in the fridge.

  • Can I add different flavors to the cream?

    Yes! You can infuse the cream with different flavors like citrus zest, cocoa powder, or even a touch of coffee for a mocha twist.

  • What's the best way to store the roll?

    Keep it refrigerated and cover it well with plastic wrap to prevent it from drying out. It's best consumed within 2-3 days.

  • How do I ensure an even layer of cream and filling?

    Spread the cream first in an even layer, and then carefully spoon the cherry filling over the top. Use a spatula to distribute it without mixing the layers.

Nutrition facts

Emerald spinach & cherry roll
Recipe Yield:8 servings
Calories:270-320 calories per serving
Calories (Min - Max):270 - 320
Total Fat:19g
Saturated Fat:10g
Total Carbohydrate:24g
Total Sugars:16g