Vanilla Sponge Cake Roll (Basic Recipe)

Quick Summary: A vanilla sponge cake roll is a light, whole-egg sponge baked thin, then rolled with cream. This easy sponge roll uses just a few ingredients and comes together in about 50 minutes, making it perfect for Swiss rolls, jelly rolls, Yule logs, and Buche de Noel.

What is a sponge cake roll?

A sponge cake roll is a thin, airy sponge cake baked on a flat sheet, spread with cream or jam, and rolled into a spiral. Also called a sponge roll or sponge roll cake, it is the same basic technique behind a Swiss roll, a jelly roll, and a Yule log.

This easy sponge roll recipe uses a light vanilla sponge that stays soft and flexible, making it easy to roll without breaking.

Unlike the chiffon cake method, this method uses whole eggs. This means it rises from well-whisked eggs without the addition of leavening agents (baking powder or baking soda).

The result is a soft, fluffy, light, and airy cake base perfect for any rolled cake, whether a delicious strawberry Swiss roll or a gorgeous chocolate Yule log. The same technique is used to make Italian sponge cake and Genoise cake.

Why do you not separate the eggs for a sponge roll?

You do not separate the eggs because this is a whole-egg sponge, not a chiffon cake. Whole eggs are gently warmed and whisked with sugar until they triple in volume, trapping enough air to lift the cake without the need for baking powder or baking soda.

Beating the yolks and whites together gives the sponge roll a tender, even crumb and a rich flavor, while keeping the method quick and simple, whether a delicious strawberry Swiss roll or a gorgeous chocolate Yule log. The same technique is used to make Italian sponge cake and Genoise cake.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• 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 sugar for the cake batter, and vanilla sugar for the cake batter and icing sugar (powdered or confectioner's sugar) for the 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: Use whole milk for 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 adds a beautiful, tangy flavor and helps stabilize the whipped cream.

How to make vanilla 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). Sift cake flour with a flour sifter and set aside.

Step 3: Pour the milk and butter into a small bowl, then transfer them to a large container with hot water. Check the liquids' temperature to be 122-150°F (50-60°C).

Step 4: Place whole room-temperature 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: Scoop the batter into a bowl with milk and butter that has been preheated to 122-150°F (50-60°C), then 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-inch (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: Place the baking sheet in the oven and immediately lower the 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: Remove the cake from 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 the parchment paper inside, then 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 form. Add icing sugar and whisk until medium-stiff peaks form (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 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 the cake is cooled 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.

Recipe variations

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

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

• 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 prevent a sponge cake roll from cracking

To prevent a sponge cake roll from cracking, roll it while it is still warm. As soon as the cake comes out of the oven, flip it onto a clean tea towel dusted with icing sugar, then roll it up with the towel inside and let it cool in that curled shape.

This trains the sponge to hold a curve, so it will not crack when you unroll it and add the filling.

A few other habits help. Do not overbake the sponge, since a dry cake cracks easily, and bake it thin, to about ½ inch (1 cm), so it stays flexible. Working while the cake is warm and pliable is the single most important step for a smooth, crack-free sponge roll.

Storing & 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

Can you roll a sponge cake?
You can roll a thin layer of sponge cake. Bake it to about ½ inch (1 cm) thickness, roll it while warm, then fill it with jam or cream to create a soft sponge roll cake.

How do you roll a sponge cake without cracking?
Flip the warm sponge onto a clean kitchen towel dusted with icing sugar, then roll it up with the towel inside and let it rest for 10 minutes. Unroll it, let it cool to room temperature, spread the filling, and roll it again. Rolling while warm keeps a sponge from cracking.

What is the difference between a sponge cake and a sponge roll?
A sponge cake is baked in a deep pan and served in layers or slices, while a sponge cake roll is baked thin in a sheet so it stays flexible enough to roll into a spiral. The batter is the same light, whole-egg sponge; only the pan and shape change.

Do you need baking powder for a sponge roll?
You do not need baking powder for this sponge roll. The cake rises from air whisked into the warmed whole eggs and sugar, which is why an easy sponge roll recipe like this one stays light without any chemical leavening.

Why is my sponge roll cake dry or rubbery?
A dry or rubbery sponge roll usually comes from overbaking or overmixing. Bake just until a toothpick comes out clean, and the top is lightly browned, and fold in the flour gently so you do not knock out the air that keeps the sponge tender.

Can you make a sponge roll cake ahead of time?
Yes. You can fill and roll the cake, then keep it wrapped in the refrigerator for up to two days, or freeze the filled sponge roll for up to two months. Chilling also helps the roll hold its shape when you slice it.

Love cake rolls? Try these next!

If you like jelly roll cake, you will 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

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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.