As much as I love eating egg roll or roulade, I found it extremely intimating to make the sponge cake. My first two attempts went completely disastrous as the cake was not spongy at all, and it SHATTERED completely when I was trying to roll it. TOTAL FAILURE!
Then I came across with this recipe which looks very simple to come up with a soft sponge cake. I gave it a try, and it worked perfectly. Too bad I can’t tell what went wrong with my previous trials, probably because I wasn’t gentle enough to handle the cake batter, especially while folding in the egg whites. So I guess the key is BE GENTLE.
Ingredients (12-inch long roulade):
6 eggs, separated 1 cup and 4 tablespoons confectioner’s sugar 1/2 cup cake flour 1/4 cup strawberry jam 1 cup heavy whipping creamDirections:
Preheat oven to 350F. Line a 12 x 15 inch baking pan with parchment paper. Grease it and flour it lightly.
Add 1 cup of sugar to the bowl with the egg yolks. Whisk with hand mixer until pale yellow and fluffy.
Add the flour, and mix briefly until incorporated.
In a separate bowl, whisk the egg whites until stiff and fold them in gently to the egg yolk mixture.
Pour the batter into the prepared pan. Spread the batter evenly.
Bake for 17 minutes or until golden brown.
While the cake is baking. Place a clean dish towel on your working surface. Then put a piece of parchment paper over the towel and sprinkle it with a little of confectioner’s sugar.
Immediately upon removing the cake from the oven, invert it onto the towel and the paper you have prepared. So now you have the dish towel and the paper underneath the cake and there’s also a piece of paper on top of the cake.
Remove the top paper carefully. Then roll the cake while it’s still hot. Let it cool.
Beat the cream until soft peaks form, then add the remaining 4 tablespoons of sugar and continue beating until firm.
When the cake is completely cool, unroll the cake and spread with strawberry jam. Top it with cream.
Re-roll the cake. Sprinkle with some more sugar if you want. Slice it and serve.
15 Comments
Thanks for the simple recipe! Your roulade looks like a definite success!
Great looking recipe! Looks absolutely delicious!
This looks beautiful and so professionally done! I need to try to make this (I don’t know if I can be gentle enough!) Not a lot of ingredients.
Yummy I have tried this this make me want to make it again
Delicious
Your roulade turned out beautifully. Yum!
Oh, you know how much I love sponge cake!! I wish I wish I had some of this cake.
Delicious! What a gorgeous picture! And, I find that it is very intimidating to make sponge cake as well!
Third time’s the charm. This looks perfectly delicious.
simple yet looks like it took a lot more effort and time…try, try again…and you did! congrats!
Only once have I tried to make a roll like this, it was about 20 years ago when I had just started baking and it was an absolute disaster. I have never tried again, but your comments and recipe have inspired me. Nicely done!
Congratulations on Foodbuzz’s top 9
Anna
http://annastable.blogspot.com
That looks so good. congrats on top 9.
how pretty is this? such a lovely shot.
Lululu! I saw this on top 9 yesterday and showed my mom and now she wants to eat it hahaha — the convo went down like this
“WOW! You make that?”
“No mommy, shes my food friend online.”
“WOW ALL YOUR FRIEND KNOW HOW TO MAKE THINGS LIKE THAT? Oh it look delicious, I want to eat it!”
“We can make it!”
“You make, I eat!”
…. she’s a sneaky one.
How is the pregnancy going? Ethan is growing so fast!
I love cake rolls! Normally the ones I got from chinese bakery only has some whip cream filling, but yours kick it up a notch with the strawberry jam. so yummy! next time if you make a mistake on some of the batches, send it my way. lol.