Introducing the Marble Swirl Sponge Cake Roll, a delightful twist on the traditional sponge cake that features a beautiful marble effect. This recipe is designed for those who love to get creative with their desserts. Whether you fill it with whipped cream, chocolate chips, and cherries, or your own unique combination, this cake is a canvas for your culinary imagination. Follow along for a treat that’s as fun to make as it is to eat.
Why You’ll Love This: This Marble Swirl Sponge Cake Roll combines the light, airy texture of sponge cake with the visually stunning marble effect of chocolate and vanilla. It’s a recipe that doesn’t just taste great but also looks impressive, making it perfect for special occasions or as a delightful everyday treat. Plus, the absence of baking powder means achieving its delightful texture relies on the air whipped into the eggs, making it a true testament to your baking skills.
Perfect Occasion: This cake roll is incredibly versatile, making it perfect for celebrations, afternoon teas, or as a luxurious dessert after dinner. Its elegant appearance and customizable filling options allow it to fit any event, from casual gatherings to more formal occasions. Impress your guests or treat your family to this exquisite dessert that promises to be a crowd-pleaser.
Decoration Tips:
- Dust the finished roll with powdered sugar for a simple yet elegant finish.
- Drizzle with melted chocolate or a fruit glaze for added flavor and visual appeal.
- Garnish with fresh berries or mint leaves for a pop of color and freshness.
- Serve each slice on a dollop of whipped cream or alongside a scoop of ice cream for a decadent touch.
Ingredients:
- 6 eggs
- 120g sugar
- 1 teaspoon vanilla extract
- 140g refined all-purpose flour (non-leavening)
- 1 tablespoon honey (50g)
- 1 tablespoon unsweetened cocoa powder
- Powdered sugar for dusting
Preparation:
- Preheat the oven to 180°C (356°F).
- In a bowl, combine eggs, honey, vanilla, and sugar. Beat until frothy, which may take up to 10 minutes.
- Gently fold in sifted flour in two additions, being careful not to overmix.
- Divide the batter in half, adding sifted cocoa to one part and mixing until uniform.
- Prepare a baking tray with greased parchment paper. Use piping bags to alternate dollops of each batter on the tray, creating a marble effect.
- Bake for 12-15 minutes until set. It’s ready when it springs back to the touch.
- Immediately trim the edges, dust a clean, dry cloth with powdered sugar, invert the cake onto it, remove the parchment paper, dust again with sugar, and roll up with the cloth. Let cool.
Filling:
- Whipped cream with 1 tablespoon of sugar, chocolate chips, and maraschino cherries to taste.
Tips:
- This recipe does not use baking powder.
- You can customize the flavor by adjusting the amount of cocoa or omitting it altogether.
- Work quickly to preserve the air bubbles for a light, airy texture.
- Preheat your oven adequately as some may take longer.
- Powdered sugar helps prevent sticking and is crucial for a smooth roll.
- Rolling while hot is essential to prevent cracking.
- Honey is key for elasticity and cannot be substituted.
- For a thicker roll, use a smaller baking tray.
Enjoy crafting this Marble Swirl Sponge Cake Roll, a beautiful and versatile dessert that invites you to fill it with your favorite flavors. Enjoy!
