Recipes for sponge cake rolls according to pastry masters, which you can easily make at home

Who doesn’t like them?

They are sweet, fluffy, supple and full of cream.

You don’t have to buy a good roll in a store.

Decorate your holiday table with a delicacy that you can easily prepare at home.

We bring you the most popular recipes for sponge rolls.

Get inspired!

Basic sponge cake recipe

Do you want to prepare a sponge roll that always succeeds? Master the classic sponge cake and you’ve won.

INGREDIENTS

• 6 eggs
• 6 spoons of semi-coarse flour and semolina sugar

METHOD

1. Separate the yolks from the whites
2. Beat the egg yolks until frothy.
3. Beat the egg whites until stiff and mix it into the yolk foam together with the semi-coarse flour.
4. Spread the dough on a baking sheet lined with baking paper
5. Bake in an oven heated to 200° until golden brown, approximately 8 minutes
6. After removing from the oven, turn the dough upside down
7. Pull off the baking paper and roll the roll at least halfway.
8. Leave to cool, unroll, spread the filling and roll along the entire length.

Quick sponge roll with marmalade

Don’t feel like making cream? You don’t have to! This delicacy is also great with ordinary jam.

A simple sponge roll for beginners.

INGREDIENTS

• basic sponge cake
• 4 spoons of distinctive marmalade, e.g. currant, blackberry or raspberry
• 2 spoons of powdered sugar

METHOD

1. Prepare the dough according to the basic recipe.
2. Spread it on a tray lined with baking paper.
3. Bake in an oven heated to 200 – 220 °C until golden, about 8 minutes.
4. After baking, place the sponge cake on a damp cloth and roll it up using it.
5. After it has cooled, unwrap it again, spread it with marmalade and roll it up again.
6. Sprinkle with powdered sugar.
7. Cut into slices and you can serve.

Coconut roulade with soft cream

Create a cream in the sponge roll that you can only dream of. This coconut one is really amazing.

INGREDIENTS

Dough

• basic sponge cake
• 4 spoons of cherry or raspberry jam
• 100 g of grated coconut

Coconut cream

• 3 eggs
• 150 g of powdered sugar
• 175 g of butter
• 80 ml of coconut milk
• 1 vanilla sugar

METHOD

1. Prepare the dough according to the basic recipe.
2. In the meantime, prepare the cream.
3. Separate the whites from the yolks.
4. Beat the egg whites by hand in a water bath, add sugar in parts.
5. Once the mixture has set and cooled a bit, transfer it to an electric mixer and start adding the butter gradually.
6. Keep whisking and add the coconut milk and vanilla sugar.
7. Unwrap the cooled baked sheet and spread it with the prepared cream (keep a small part aside).
8. Apply a layer of marmalade on top of the cream.
9. Wrap it again in a roll, spread the remaining cream on the surface and sprinkle with grated coconut.

Light cream roll without flour

Do you avoid gluten or follow a gluten-free diet? You don’t have to give up sponge cake rolls with whipped cream. It can be easily prepared without flour.

INGREDIENTS

Dough

• 120 g of powdered sugar
• 5 eggs (divided into yolks and whites)
• 2 spoons of cocoa
• pinch of salt

Filling

• 1 whipping cream
• 0.5 bag of stiffener
• vanilla sugar

To delete

• butter
• coconut for sprinkling (if you really want a roulade suitable for celiacs, definitely don’t sprinkle the pan with flour!)

METHOD

1. Beat egg whites and a pinch of salt until stiff.
2. Mix the powdered sugar, cocoa and egg yolks.
3. Lightly combine these two substances and create a homogeneous mixture.
4. Line the tray with baking paper.
5. Brush it with butter and sprinkle with coconut.
6. Spread the batter evenly over the coconut.
7. Bake for 8 minutes in a preheated oven at 250°C.
8. After pulling out, flip the dough over from the tray so that you can remove the baking paper.
9. While cooling, whip the cream with the stiffener and sugar.
10. Spread the cream on the cooled dough and carefully twist.

Walnut roll with coffee cream

We bring something special for nut and coffee lovers. The walnut roulade with coffee cream is simply divine. The preparation is absolutely easy, but no member of your family will despise the result.

INGREDIENTS

Dough

• basic sponge cake
• 60 g ground walnuts

Cream

• 250 g of butter
• 200 g of powdered sugar
• 200 ml of milk
• 70 g plain flour
• 3 egg yolks
• 6 spoons of coffee

METHOD

1. To prepare sponge dough, use the basic recipe, only mix walnuts into it.
2. Leave to cool and prepare the cream.
3. Brew a small amount of strong coffee (approx. 100 ml) and let it cool.
4. Mix milk, sugar, flour and egg yolks and make a thick paste.
5. Whisk the coffee and butter into the mash.
6. Set the smaller part of the cream aside.
7. Spread the rest on the dough and roll up.
8. Spread the separated part of the cream on the surface of the rolled roll.
9. If you have more nuts left, you can sprinkle them on the roll.

You can also prepare strong coffee in a Krups coffee machine .

Cocoa roulade with Parisian whipped cream

An extra soft creamy roll with the full taste of cocoa and cream, which all chocolate lovers will enjoy.

INGREDIENTS

Dough

• basic sponge cake
• 2 spoons of real cocoa

Cream

• 250 ml whipping cream (33%)
• 100 g cooking chocolate (ideally with a higher percentage of cocoa)

METHOD

1. Again, use the classic process of preparing sponge dough, with the only difference that you mix cocoa with the flour.
2. Use the dough cooling time to prepare the filling.
3. Break the chocolate into pieces and place in a bowl
4. Place in a water bath, add half of the cream to the chocolate and let it melt.
5. Pour the rest of the cream into the smooth cream.
6. Mix and let cool.
7. Then beat until stiff.
8. Spread the cream on the cooled sponge dough and roll it up.
9. You can lighten it with a sprinkling of powdered sugar.

Advice and tips from professionals

Make sure the oven is properly heated.

Do not bake the roulade longer than indicated. After taking it out of the oven, remove it from the baking sheet – prolonged exposure to heat would cause it to crack.

The baked sheet of dough must be rolled (at least half) while it is still warm. If you wrapped it after it had cooled, it would crack.

The best procedure is to turn the roll with the baking paper upwards, pull the paper from the dough, turn it back again, slowly roll it up, let it cool, unwrap it, spread the filling and roll it into a roll again.

Before serving, cut the sponge roll into slices – the ideal width is 2 cm.

Decorate the plate with fresh fruit, a sprig of mint, a scoop of ice cream or a portion of whipped cream.

Enjoy a homemade roll with delicious coffee, tea or another drink. If you have time and taste, you can also prepare a healthy homemade juice .