This rolled sponge cake, or “pasta biscotto,” is light, airy, and incredibly easy to work with. It bakes up soft and pliable, perfect for rolling without cracking or crumbling. The combination of whipped egg yolks and stiff egg whites creates a delicate yet sturdy cake that holds its shape beautifully. Ideal for filling with cream, jam, or any other delicious filling of your choice, this sponge cake is a must-try for anyone looking to make the perfect cake roll.
Why You’ll Love This: This sponge cake is a dream to work with because it stays soft, doesn’t break, and rolls up perfectly every time. The recipe offers a light and airy texture with a hint of vanilla, making it perfect for a variety of fillings. Whether you prefer a classic jam filling or something more decadent like chocolate or whipped cream, this sponge cake is versatile and can be used for any occasion.
Perfect Occasion: This cake is perfect for celebrations, tea time, or when you want to impress your guests with a beautiful cake roll. It’s also an excellent dessert to prepare ahead of time, as it requires chilling before serving, allowing the flavors to meld and the cake to set perfectly. It’s great for birthdays, holiday desserts, or as a delightful treat for family gatherings.
Decoration Tips: For an elegant presentation, dust the rolled cake with powdered sugar before serving. You can also drizzle with melted chocolate or top with fresh fruit for a burst of color and added flavor. To elevate the look further, pipe whipped cream rosettes along the top and garnish with edible flowers or zest of citrus.
Recipe:
Ingredients:
- 5 egg yolks
- 50g granulated sugar
- A pinch of salt
- 2 packets of vanilla (or substitute with lemon zest)
- 150ml skimmed milk
- 50ml corn oil
- 90g all-purpose flour
- 1 tsp baking powder
- 5 egg whites
- 1 tbsp granulated sugar (for the egg whites)
- Powdered sugar for dusting
Instructions:
- Prepare the Egg Yolks:
- In a large mixing bowl, beat the egg yolks and 50g of sugar with an electric mixer until pale and fluffy. The mixture should be light in color and creamy in texture.
- Add the vanilla (or lemon zest), a pinch of salt, and slowly incorporate the milk and oil, mixing continuously.
- Add the Dry Ingredients:
- Sift the flour and baking powder into the egg yolk mixture. Gently fold the flour into the wet ingredients until fully incorporated.
- Whip the Egg Whites:
- In a separate bowl, whisk the egg whites with 1 tablespoon of sugar until stiff peaks form. The whites should hold their shape when you lift the whisk.
- Combine:
- Gently fold the whipped egg whites into the egg yolk mixture, being careful to fold from the bottom to the top to avoid deflating the egg whites. Continue folding until fully combined and smooth.
- Bake:
- Preheat your oven to 170°C (340°F). Line a 35x35cm baking tray with parchment paper and pour the batter onto the tray, spreading it evenly with a spatula.
- Bake for about 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Roll the Cake:
- Remove the cake from the oven and immediately flip it onto a clean tea towel dusted with powdered sugar. Keep the parchment paper on the cake and allow it to cool.
- Once cooled, carefully peel off the parchment paper and roll the cake up tightly using the tea towel, without any filling. Refrigerate the rolled cake for at least 2 hours to allow it to set.
- Serve:
- After chilling, unroll the cake, add your favorite filling (cream, jam, or chocolate), and re-roll it tightly. Slice and serve your perfectly rolled sponge cake.
Enjoy!
