Sponge Cake Roll

Image of the Sponge Cake Roll on Biancolievito
Here is a sponge cake characterized by an elastic structure ideal to be rolled up.
With this type of sponge cake, you can prepare delicious roll cakes filled with creams or jelly. I recommend gently soak it with Alchermes and fill it with a soft buttercream!
For an excellent result of this recipe, be very careful not to let the sponge cake dry out in the oven but to keep it pretty moist.
Preparation: 25 minutes
Cooking: 5 minutes
Total Time: 30 minutes
Servings: 6 People


  • Stand Mixer
  • Baking Sheet


  • 250 gr All-Purpose Flour
  • 200 gr Granulated Sugar Quantity 1
  • 220 gr Egg Yolks
  • 300 gr Egg Whites
  • 100 gr Granulated Sugar Quantity 2
  • 10 gr Vanilla extract
  • 4 gr salt


  • Whip the egg whites with salt and sugar (Quantity 2) to stiff peaks.
  • Whip the egg yolks with the sugar (Quantity 1) until the mixture is light and fluffy.
  • Sift flour 2 times. Combine the 2 mixtures, lightening the yolks with a portion of egg white meringue and then alternating the egg white and flour.
  • Spread thinly on greaseproof paper and bake at 200°C (392°F) for about 4-5 minutes with the oven door slightly open.
  • Take out of the oven, spread out on a towel, roll it up until lukewarm.
    Fill the Sponge Cake Roll as you like and roll up again, using the towel.


If you want to make a cocoa biscuit, you can replace 100gr of flour with 10gr of cocoa and add 20gr of honey.
If you are interested in preparing a perfect Sponge Cake, visit Biancolievito's Pastry School.

Nutrition Label

Serving: 100g | Sodium: 102mg | Calcium: 57mg | Vitamin A: 529IU | Sugar: 51g | Fiber: 1g | Potassium: 166mg | Cholesterol: 398mg | Calories: 490kcal | Saturated Fat: 4g | Fat: 10g | Protein: 16g | Carbohydrates: 84g | Iron: 3mg
Translated from Italian with Love

hey, do you want to try some other recipe?


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