Vanilla Sponge Cake Roll (Basic Recipe)

This vanilla sponge cake roll is basic, easy, and quick. With just a few simple ingredients flavored with vanilla, it is perfect for making Swiss roll cakes, Christmas jelly rolls, Yule logs, and Buche de Noel.

If you are looking for a basic recipe for the perfect sponge cake roll, you are at the right place. This classic dessert is a must-have in your recipe collection.

Jump to:

• Sponge cake roll recipe
• Ingredients
• Recipe variations
• How to make sponge cake roll
• Expert Tips
• Storing and freezing
• Recipe FAQ
• Love cake rolls? Try these next!
• Need to adjust your baking pan size?
• Recipe card
• Comments

A sponge cake roll uses the same technique as Italian sponge cake and Genoise cake, which means it rises from well-whisked eggs without adding leavening agents (baking powder or baking soda).

The result is a soft, fluffy, light, and airy cake base perfect for any rolled cake you can imagine. Whether a delicious strawberry Swiss roll or an extravagant chocolate Yule log, it will always be the perfect base for your baking creations.

Sponge cake roll recipe

• This sponge cake roll recipe is easy, quick, and made with basic ingredients.

• Compared with the chiffon cake method, it is prepared with a whole eggs method, without baking powder and other leavening agents.

• It is a basic cake roll recipe for making Swiss roll cakes, jelly roll cakes, Yule logs, or Buche de Noel.

Ingredients

Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.

• Eggs: The recipe calls for large eggs at room temperature. There is no need to separate the egg whites from the egg yolks.

• Sugar: Use regular granulated and vanilla sugar to make the cake batter and icing sugar (powdered or confectioner's sugar) for making cream frosting.

• Flour: The recipe uses cake flour. To make your own cake flour, replace 2 tablespoons of all-purpose flour with cornstarch in 1 cup. Or, mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Milk: Opt for whole milk to make the recipe.

• Butter: Use unsalted butter for making Genoise cake, but you can replace it with vegetable oil.

• Heavy cream: Choose heavy or heavy whipped cream with at least 30% fat to make a whipped cream filling.

• Mascarpone brings a beautiful tangy taste and flavor and stabilizes the whipped cream.

Recipe variations

• Cake batter: Replace some cake flour with unsweetened cocoa powder to make chocolate sponge roll cake.

• Cake roll filling: Use your favorite cream filling, from French Chantilly cream to chocolate ganache and cream cheese filling.

• Rolling method: Roll the cake at the short side or lengthwise. Also, try to change the roll surface using the browned side in or out.

• Decoration: Top the roll with powdered sugar, pipe whipped cream swirls, or decorate with fresh berries. Need more cream? Whip it up to coat the sides of the cake.

How to make sponge cake roll

Step 1. Prepare a 12 x 16 inch (30 x 40 cm) non-spill baking sheet or a large baking tray lined with parchment paper.

Step 2. To make a sponge cake, preheat the oven to 390°F (200°C). With a flour sifter, sift cake flour and set aside.

Step 3. Pour milk, place butter in a small bowl, and bring it over a large container with hot water. Check the liquids' temperature to be at 122-150°F (50-60°C).

Step 3. Place room-temperature whole eggs, vanilla, and granulated sugar in a heat-resistant bowl and beat a few times with a hand whisk.

Step 5. Bring the bowl over a water bath and whisk with a hand whisk until the egg mixture reaches 104°F (40°C): check it with a cooking thermometer.

Step 6. Remove the bowl from the water bath and use an electric or stand mixer with a whisk attachment to beat at high speed for 6-7 minutes.

Step 7. Reduce the mixer speed when the mixture thickens and turns white, triples in volume, and the dough falls like a thick ribbon from the mixer beaters. Beat at low speed for 2 minutes to adjust the batter's texture (photo 1).

Step 8. Sift the flour once again over the bowl with the principal preparation and gently mix with a rubber spatula. Work from the bottom to the top while turning the bowl counterclockwise.

Step 9. Take a scoop of the batter in a bowl with milk and butter preheated to 122-150°F (50-60°C), and mix with a spatula. Pour it back into the main preparation and mix by scooping the batter from the bottom and moving upward (photo 2).

Step 10. Pour the batter into the silicone baking sheet (photo 3) about 8 inches (20 cm) above the mold. This helps to pop large air bubbles.

Pro tip: If using a large baking sheet lined with parchment paper, spread the batter, creating a 12 x 16 inches (30 x 40 cm) rectangle, aiming for ½ inch (1 cm) thickness.

Step 11. Level the surface into an even layer with a bent spatula or a dough scraper (avoid excessive smoothing in one spot).

Step 12. Bring the baking sheet to the oven and immediately lower the oven temperature from 390°F (200°C) to 375°F (190°C). Bake for 12-14 minutes (photo 4).

• Pro tip: Watch out for the cake not to overbake: the top should get slightly browned, and the bottom should stay pale. Check for doneness with a toothpick: it should come out dry.

Step 13. Take the cake out of the oven, and while it is hot, flip it on a clean tea towel generously sprinkled with icing (powdered) sugar.

Step 14. Gently remove the baking sheet (photo 5) or parchment paper from the base of the cake and cover it with a clean parchment sheet.

Step 15. Using the towel, roll the cake with parchment paper inside and let it cool for 10 minutes. Unroll it and let the cake cool to room temperature.

Step 16. To make mascarpone whipped cream, pour cold heavy cream and cold mascarpone into a chilled bowl and whisk until soft peaks. Add icing sugar and whisk until medium-stiff peaks (photo 6).

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 17. To assemble the cake, remove the parchment paper. Spread the cream in an even layer over the cooled cake using an offset spatula (photo 7).

Step 18. Re-roll the cake from the short end, tightening it with the help of the towel. Lift the towel, pulling it parallel to the working surface, and continue rolling the cake as you go.

Step 19. Finish rolling the cake, placing the end of the roll at the bottom (photo 8). Tighten the roll with a long metal or plastic ruler (or metal baking sheet). Secure the ruler or baking tray against the roll while pulling away the bottom end of the kitchen towel.

Step 20. Cover the cake roll with the towel, and refrigerate for 30-60 minutes. Gently remove the towel from the cake, and trim the ends with a serrated knife for a neat appearance. Transfer the rolled cake to a serving tray.

To serve, sprinkle the top of the cake with icing sugar and decorate with fresh fruit of your choice.

Expert Tips

1. Read more about how to make roll cake for useful tips and tricks. Rolling the cake is the most critical step, and mastering it is crucial for achieving perfection in your roll cake.
2. Roll the cake up in a tea towel while it is warm.
3. Make sure to cool the cake before applying the cream.
4. Use this simple cake pan calculator to adjust ingredient amounts for a different baking pan. You will need to enter the length and width of your tin.

Storing and freezing

Store vanilla sponge roll cake in an airtight container in the refrigerator for up to 2 days.

Can you freeze a sponge cake roll? You can freeze a whole cake filled with mascarpone frosting for up to 2 months.

Recipe FAQ

Love cake rolls? Try these next!

If you like jelly roll cake, you'll love the rolled cakes on our website.

• Vanilla Swiss roll cake
• Strawberry cake roll
• Nutella Swiss roll
• Coffee Swiss roll
• Pavlova roll cake
• Pistachio roulade
• Or browse all the cake recipes

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.