Best Sponge Cake Roll Recipes

STRAWBERRY SPONGE CAKE ROLL

Steps:

• 1. Preheat oven to 375 degrees. Line a 15 by 10 by 1 inch pan with foil or parchment paper grease.
• 2. Mix flour, baking powder, and salt thoroughly.
• 3. Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater.
• 4. Beat in sugar 1 tablespoon at a time. Slow blend in water and vanilla.
• 5. Gently blend in dry ingredients only until batter is smooth.
• 6. Pour into pan bake 12 to 15 minutes just until center is lightly firm when touched.
• 7. Place a sheet of foil or waxed paper on a rack sprinkle with about 3/4 of the powdered sugar. Turn cake out onto foil or wax paper.
• 8. Peel foil or paper from cake and quickly trim away any crusty edges. Cool on rack.
• 9. Spread cake with strawberry jelly or jam and well drained sliced strawberries. Starting narrow edge roll cake. Place seem down and add remaining powdered sugar over top.
• 10. NOTE: I added a little whipped cream to hold the strawberries when I rolled it

ORANGE SPONGE CAKE ROLL

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange zest strips if desired.,

SPONGE CAKE ROLL

Steps:

• Preheat oven to 350°F.
• Line the bottom of a jelly roll pan with parchment paper then grease.
• Sift together flour, baking powder, and salt in a small bowl.
• Beat egg yolks, sugar, and vanilla extract in a small bowl.
• Beat egg whites until stiff peaks form. Fold in yolk and flour mixture.
• Bake 20 minutes or until golden brown. Cool 5 minutes in pan, unmold and roll into roll starting from the short side(with paper still on) and refrigerate 5 minutes.
• Roll cake out and spread with cream then carefully roll up. Frost outside with cream and garnish with fresh strawberries.
• For sweetened cream beat whipping cream on low speed until frothy.
• Add sugar and flavoring and continue beating until soft peaks form (for best results freeze bowl and beaters before using).

SIMPLE VANILLA SPONGE CAKE ROLL CAKE

Steps:

• 1. Preheat oven to 450 degrees. Line a half sheet pan with a silpat and grease with either shortening or butter-sides and bottom silpat also.
• 2. In the bowl of an electric mixer using the whisk attachment, beat eggs and sugar on low, increasing speed gradually to high, beating for 10 minutes or until light and very very fluffy-doubling in size or more. If you don't have cake flour, remove 1 Tablespoon of flour to substitute and sift with baking powder. Gradually add flour mixture to mixing bowl, mixing on low, adding vanilla, and increase to medium speed and beat 1 minute.
• 3. This is the tricky part: Pour the batter gradually around edges of prepared pan, letting it settle into corners before pouring remaining batter in a circular motion to fill most of inside of pan, letting it sit for a few minutes to settle in and even out. Bake 5 minutes.
• 4. When you remove it from the oven immediately pull off top layer of cake-very thin and dark. This will expose the soft inside of cake and make it very easy to roll. Flip pan over onto another half sheet pan and peel off silpat. Flip back over. (if cake sticks, loosen edges with fingers, pulling gently away from sides of pan before flipping)
• 5. Now you can whip up some cream, add fruit, fill with whatever you'd like and then roll from the long side over into a beautiful and soft roll. Frost or sift with powdered sugar. I like to roll it, wrap it in plastic wrap and refrigerate it and decorate it later, right before serving.

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

COFFEE FLAVOURED SWISS ROLL SPONGE CAKE

Steps:

• First sift the flour and coffee together for 5-6 times. After sifting, do not touch the flour with your hands.
• Separate the eggs.
• Beat the egg whites until very soft.
• Add the sugar to it and beat.
• Add one cup of butter and beat.
• Add the other cup of butter as well and mix.
• Now one after another, add the egg yolks and mix.
• Little by little add the flour and fold it into the batter.
• Grease a rectangular tray and pour the mixture in it.
• Bake it in a preheated oven until cooked.
• After it is baked, quickly take it out from the oven.
• Soak a cloth in water and wrap the cake in the cloth.
• Let it cool for an hour or so.
• To make the topping: Mix the ground coffee and sugar in the cream; the cofee flavored cream topping is ready.
• Unwrap the cake out of the cloth and apply the tasty topping inside the cake.
• Roll it again and place the cream on to it.
• Garnish it with some walnuts.
• Enjoy.