Spongy Cream Roll Cake

The beauty of a spongy cream roll cake lies in its texture and presentation. The sponge itself is tender, soft, and flexible enough to roll without cracking. The cream filling adds a rich, smooth contrast to the airy cake.

Perfect for birthdays, tea parties, or an everyday dessert that feels special. Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan lightly, line it with parchment paper, and lightly grease the paper too for easy release later.

Ensure parchment fits the pan exactly so the cake has clean edges. In a medium bowl, sift together: 60g all-purpose flour, 1 tbsp cornstarch, 1/2 tsp baking powder and 1/4 tsp fine salt. Sifting ensures even mixing and a lump-free batter.

In a large bowl, add 4 egg yolks and 50g (1/4 cup) granulated sugar (half the total sugar). Using a mixer, beat on medium-high until pale, thick, and doubled in volume (3–4 minutes). Add 2 tbsp milk and 1 tsp vanilla extract.

Mix until combined. This step helps build volume and dissolve the sugar thoroughly into the yolks. In a clean, grease-free bowl, add 4 egg whites, then begin whipping on medium speed until foamy.

Gradually add the remaining 50g (1/4 cup) sugar while continuing to whip. Increase speed to high and beat until stiff peaks form — when you lift the whisk, the peak should stand up straight without collapsing. Important: Stable meringue = flexible, light sponge.

Gently fold the sifted dry ingredients into the yolk mixture using a spatula until just combined (don’t overmix). Add 1/3 of the whipped egg whites and fold gently to lighten the batter.

Carefully fold in the remaining egg whites in 2 batches, using broad, gentle motions from bottom to top to avoid deflating the batter. This is key: folding retains air for a light sponge structure.

Pour batter into the prepared pan and smooth the top evenly using an offset spatula. Tap pan gently on the counter to release large air bubbles, then bake at 350°F (175°C) for 12–14 minutes, until: The cake springs back lightly when touched or the edges are just beginning to turn golden.

Immediately after baking, cool the cake for 1–2 minutes only. Dust a clean kitchen towel generously with powdered sugar (prevents sticking). Invert the warm cake onto the towel, then carefully peel off the parchment paper from the cake’s bottom.

Starting from the short end, roll the cake and towel together gently but firmly into a log. Place seam-side down on a wire rack to cool completely (about 30 minutes). Rolling while warm gives the cake a “memory” of its shape, preventing cracks when re-rolled later.

Prepare Whipped Cream Filling While cake cools: In a chilled bowl, whip: 1 cup cold heavy cream, 2 tbsp powdered sugar (adjust for sweetness) and 1 tsp vanilla extract. Whip until firm peaks form (but don’t over-whip or it will turn grainy).

Keep cold until ready to assemble. Once the cake is fully cool, gently unroll it. Spread the whipped cream evenly over the cake’s surface, leaving a 1-inch border at one short end (the end that will be the outer seam).

Re-roll the cake tightly but gently, without the towel this time. Trim both ends cleanly with a sharp knife for a polished presentation.

Dust top with powdered sugar (or cocoa powder). Chill at least 30 minutes before slicing — this firms up the cream and helps slices hold their shape beautifully.

Expert Tips:

Room-temperature eggs: Easier to whip and give better volume.
Clean bowl for egg whites: Ensure no grease or yolk gets in the whites for a stable meringue.
Do not overbake: Overbaking makes the cake dry and prone to cracking when rolled.

Storage:

Refrigerate: Keep covered in the fridge for up to 3 days.

Best enjoyed fresh within 24 hours for optimal texture and flavour.

Variations:

Matcha Roll: Add 1 tbsp matcha powder to dry ingredients.

Chocolate Roll: Replace 2 tbsp flour with cocoa powder.

Berry Cream: Fold chopped fresh berries into the whipped cream filling.

Serving Suggestions:

• Decorate with fresh berries for an elegant touch.
• Pair with a cup of tea or coffee for a perfect afternoon treat.
• Drizzle with chocolate ganache for extra indulgence.

This Spongy Cream Roll Cake delivers a delicate, flexible sponge and rich, creamy filling every time, with a beautiful swirl that’s sure to impress.

Whether you make it plain, flavoured, or decorated, it’s a timeless dessert that’s surprisingly achievable with a few key techniques.

Ingredients:

Sponge Cake:

• 4 large eggs, separated (room temperature)
• 100g (1/2 cup) granulated sugar, divided
• 30ml (2 tbsp) whole milk (room temperature)
• 1 tsp pure vanilla extract
• 60g (1/2 cup) all-purpose flour
• 1 tbsp cornstarch (helps give the sponge structure)
• 1/2 tsp baking powder
• 1/4 tsp fine salt

Cream Filling:

• 240ml (1 cup) heavy cream (cold)
• 2 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla extract