The perfect homemade sponge roll

Ingredients

Sponge Biscuit

5 pc eggs
55 grams (2 ounces) sugar #1
35 grams (1.2 ounces) sugar #2
75 grams (2.6 ounces) flour
35 grams (1.2 ounces) milk
35 grams (1.2 ounces) vegetable oil
2 grams (0.07 ounces) baking powder
pinch of salt

The Filling

100 grams (3.5 ounces) whipping cream
100 grams (3.5 ounces) mascarpone cheese
30 grams (1 ounce) powdered sugar
160 grams (5.6 ounces) jam

Equipment

Mixing Bowls
Several sizes are recommended to handle separate components like egg whites and yolks without overflow.
Electric Mixer
Using a stand mixer speeds up the process and ensures thorough mixing, but a hand mixer works great too. Remember, consistency is key!
Sifter
Ensure your flour and baking powder are well mixed and lump-free for a smooth batter.
Spatula
A rubber spatula will help you fold ingredients gently, maintaining airiness in the batter.
Baking Sheet and Parchment Paper
A non-stick baking sheet and parchment paper make transferring the sponge roll easier and cleaner.

Instructions

Step 1

1. Preheat your oven to 320°F (160°C).

Step 2

2. Separate the eggs into whites and yolks.

Step 3

3. In a large bowl, whip the egg whites with a pinch of salt until they reach a foamy consistency. Gradually add sugar #1 while continuing to whip until stiff peaks form. Make sure your mixing bowl and beaters are completely clean and dry for the best results.

Step 4

4. In another bowl, sift together the flour and baking powder.

Step 5

5. In a separate bowl, whip the egg yolks with sugar #2 until the mixture is light and pale.

Step 6

6. Gently fold the whipped yolks into the whipped whites. Be careful not to deflate the mixture; use a spatula and a gentle folding motion.

Step 7

7. Add the milk and vegetable oil, stirring gently to combine.

Step 8

8. Finally, add the flour mixture to the egg mixture and fold gently until just combined.

Step 9

9. Pour the batter onto a parchment-lined baking sheet, spreading it evenly.

Step 10

10. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Step 11

11. Once baked, cover the sponge with a sheet of parchment paper, invert it onto a cooling rack, and carefully peel off the parchment. Let it cool completely.

Step 12

12. While the sponge is cooling, heat the jam until it reaches a liquid consistency, then spread it evenly over the sponge. Heating the jam makes it easier to spread and soak into the sponge.

Step 13

13. In a mixing bowl, combine the cold whipping cream, powdered sugar, and mascarpone cheese. Whip until the mixture is smooth and holds stiff peaks. Ensure the cream and mascarpone are cold for the best whipping results.

Step 14

14. Spread the cream mixture over the jam-coated sponge.

Step 15

15. Gently roll up the sponge from one end to the other. Place the rolled sponge in the refrigerator for several hours to set.

Step 16

16. Before serving, you can decorate the roll with a dusting of powdered sugar or a drizzle of melted chocolate. Use a fine sieve to sprinkle powdered sugar evenly over the roll.

Servings

Get creative with how you serve this delightful sponge biscuit roll! For a simple yet elegant presentation, dust it lightly with powdered sugar and add a few fresh berries on the side. If you’re feeling fancy, drizzle some melted chocolate on top for that extra touch of indulgence. Hosting a party? Cut the roll into bite-sized pieces and arrange them neatly on a serving platter. To make these mini delights even more irresistible, add a small dollop of whipped cream and a mint leaf on each slice. And why stop there? Bring it to the next level by pairing it with a scoop of vanilla ice cream or a splash of berry coulis. Trust us, these serving suggestions will have your guests raving!

Variations

Ready to tailor this recipe for all dietary preferences? No problem! For a gluten-free version, simply replace the all-purpose flour with your favorite gluten-free flour blend. Ensure to check it's a 1:1 substitution for best results. To make this recipe vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg). Replace the milk with almond or soy milk, and use coconut cream instead of whipping cream. Lastly, opt for a vegan mascarpone alternative. The result is equally delightful and inclusive!

Faq

How do I know when my egg whites are whipped enough?
Your egg whites should form stiff peaks and look glossy. When you lift the beater, the peaks should not droop.
Why is my sponge biscuit sticky?
If your sponge is sticky, it might be undercooked. Try baking it a bit longer, and ensure it cools completely before handling.
How do I prevent my sponge roll from cracking?
Roll it up while it's still warm using the parchment paper to guide you gently. Once cooled in the rolled shape, it should hold without cracking.
Can I use a different type of jam?
Absolutely, feel free to experiment with your favorite flavors. Apricot, raspberry, or even a spiced apple jam can add a unique twist.
How long can I store the sponge biscuit roll?
Wrapped well and refrigerated, it can last for up to 3 days. For best results, enjoy it within the first two days while it's freshest.
Can I freeze the leftover roll?
Yes, you can! Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before serving.