Sponge Roll
A thin whisked sponge rolled around raspberry jam and whipped cream.
Photograph credit: Sponge cake, swiss roll by RitaE · Pixabay Content License · Pixabay
Don't Make These Mistakes
Whisk until the mixture leaves a trail.
Fold gently.
If your oven runs hot, check at 8 minutes.
Roll the sponge while it is warm.
Making Sponge Roll
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Heat the oven to 220°C / 430°F and line a 23 by 33 cm Swiss roll tin. Whisk the eggs, 100 g sugar and vanilla for 8 minutes until pale and thick.
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Sift in the flour and fold gently. Pour into the tin and bake for 10 minutes until golden.
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Turn onto a sheet of baking paper sprinkled with the 2 tbsp sugar. Roll up with the paper inside and cool.
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Whip the cream. Unroll the sponge, spread with jam and cream and roll up again.
What's Going On Here
For a tea table of ten, a sponge roll looks impressive and bakes in 12 minutes. It is a whisked sponge, with no butter, so everything depends on how much air goes into the eggs.
Whisk the eggs and sugar for at least 8 minutes with an electric whisk, until the mixture is pale, thick and leaves a trail when you lift the whisk. The trail should hold for 3 seconds. That is the signal that the sponge has enough air to rise.
Sift in the flour and fold gently with a large metal spoon, cutting through the middle and turning the mixture over, to keep the air in. Pour into a lined Swiss roll tin and bake at 220°C / 430°F for 10 minutes, until golden and springy. If your oven runs hot, check at 8 minutes.
Tip the sponge onto a sheet of sugared paper at once and roll it up with the paper inside while it is hot. Unroll when cold, spread with the jam and cream, and roll again.
After You've Cooked It
Keeps in the fridge for 2 days.
Serving Sponge Roll
- Hot tea
- Fresh raspberries
- Strong coffee
- Sparkling wine
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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