Oven-Baked Sponge Cake – 7 Best Homemade Recipes

A sponge roll is a sweet treat we've all been familiar with since childhood. Making it will immerse you in warm memories and a special atmosphere. This delicacy is perfect for a holiday table or simply for a family tea party.

The sponge cake recipe for the Swiss roll is quite simple and doesn't require much time. In today's selection, we'll explore a variety of cake types: carrot, classic, chocolate, custard, and more. You can choose the one that suits you best or surprise your guests with several delicious creations.

How long to bake a sponge cake for a roulade?

To ensure the sponge cake turns out soft and delicious, you need to follow the basic rules:

• Always monitor the baking time and temperature: because the batter is spread in a fairly thin layer, it's often recommended to bake it in a preheated oven (160 to 190 degrees Celsius) for 10-15 minutes. The baking time depends on the height of the cake: shallower cakes will bake faster. However, it's still important to consider the specifics of your oven and test the cake for moisture with a toothpick.
• Do not overcook the sponge cake in the oven, as the cake will break and crumble when rolled up.
• You can make the sponge cake ahead of time, but you need to roll it while it's still warm. In this case, you can leave it in an airtight container at room temperature for a few days, without frosting or icing.
• Rolling the still-hot roll with the towel and letting it cool completely in this form will ensure that the cake is soft and will not crack during further handling.

Following these basic rules will save you from a failed bake and a ruined mood. Although the roulade recipe is quite simple, neglecting these details will negatively impact the final result.

Recipe for thin sponge cake for a roll

If you value the filling most in desserts, then you'll love this thin sponge cake roll. This recipe produces a soft, elastic crust that won't break. You can wrap it around a thick filling or cream. This roll will be rich and fluffy. It's also perfect for fillings containing pieces of fruit or berries. When cut, this delicacy will look very impressive.

Ingredients

• Flour – 80 g
• Eggs – 3 pcs.
• Sugar – 50 g
• Milk – 60 ml
• Vegetable oil – 40 ml
• Salt - a pinch
• Vanillin - a pinch

Cooking time: 30 minutes

Number of servings: 1 cake

Step-by-step recipe

Step 1

Separate the eggs into yolks and whites. Be careful not to let any water or yolk get into the whites.

Step 2

Add a pinch of salt to the whites and beat with a mixer at low speed.

Step 3

Then gradually increase the mixer speed and beat the whites until stiff peaks form.

Step 4

Beat the yolks with a mixer at low speed, gradually add vegetable oil and add vanillin.

Step 5

After this, pour vanillin into the yolks and add sugar, continue stirring.

Step 6

Sift flour into the same container and knead until smooth.

Step 7

Place the egg whites into the resulting dough and begin to slowly knead the mixture.

Step 8

Line a baking sheet with parchment paper and pour in the dough.

Step 9

Smooth out the dough. Place the crust in a preheated oven at 70 degrees Celsius for about 15 minutes.

Step 10

We take out the baked biscuit, cover it with a towel or parchment, turn it over and remove the baking paper.

Carefully roll the cake layer, including the towel, and let it cool for 10 minutes. Then remove the towel and spread the filling of your choice on the sponge.

Carrot sponge cake for the roll

Carrot cake has its own unique feature: it's perfect for both sweet and savory rolls. The unique nutty crust boasts a rich flavor and spicy aroma. This cake makes a truly versatile base for a wide variety of dishes that your guests will love.

Ingredients:

• Flour – 95 g
• Sugar – 100 g
• Cinnamon – 1 tsp.
• Baking powder – 1 tsp.
• Salt – 0.5 tsp.
• Nutmeg – 0.5 tsp.
• Eggs – 3 pcs.
• Vegetable oil – 40 g
• Carrots – 120 g
• Nuts – 50 g

Cooking time: 30 minutes

Number of servings: 1 cake

Step-by-step recipe

Step 1

Grind the nuts in a blender.

Step 2

Grate the carrots or chop them in a blender.

Step 3

Sift the flour.

Step 4

Add cinnamon, salt, baking powder and nutmeg to the flour.

Step 5

Add granulated sugar and nuts to the same container and mix everything well.

Step 6

Add eggs, vegetable oil and carrots to the dry ingredients.

Step 7

Mix everything with a whisk or mixer. The mixture should be smooth.

Step 8

Line a baking sheet with baking paper and carefully place the dough on it.

Step 9

Smooth the dough with a spatula. Place the pan in a preheated oven at 170 degrees Celsius for 10 minutes.

Step 10

While still hot, turn the cake over onto a clean towel or parchment paper, separating it from the paper it was baked on.

Then wrap the sponge cake with the towel and let it cool. Once completely cooled, the cake is ready for further work.

Japanese custard sponge cake for a roll

If you're looking for a fine-pored cake layer suitable for rolls with a thick, airy cream filling, try baking a Japanese choux pastry. The process doesn't require much time or effort, and the result is a very flexible and elastic cake layer. This cake is also perfect for decorating cakes.

Ingredients:

• Butter – 50 g
• Milk – 50 g
• Flour – 70 g
• Eggs – 5 pcs.
• Sugar – 50 g

Cooking time: 30 minutes

Number of servings: 1 cake

Step-by-step recipe

Step 1

Place the milk and butter in a heavy-bottomed saucepan. Bring the mixture almost to a boil and remove from heat.

Step 2

Sift the flour into this container and mix thoroughly until the mixture becomes homogeneous.

Step 3

Return this custard base to the stove and heat the dough again for about 2 minutes, stirring constantly.

Step 4

Remove the choux pastry from the heat and transfer it to a separate bowl, letting it cool.

Step 5

Separate 6 eggs into whites and yolks. Beat the whites with a mixer and gradually add sugar.

Step 6

Beat the egg whites with sugar until stiff peaks form.

Step 7

Add the whole egg to the remaining custard base and mix thoroughly.

Step 8

Then, gradually add one yolk at a time into this container and knead the dough into a sticky consistency.

Step 9

Place the egg whites into the choux pastry and mix with gentle movements from the bottom up.

Step 10

Pour the dough into a pre-prepared pan, smooth it out and bake in an oven preheated to 170 degrees for 10-12 minutes.

The result is a velvety, elastic sponge cake that makes an excellent base for rolls.

Chiffon sponge cake for a roulade

Chiffon sponge cakes are distinguished by their softness, airiness, and porous structure. The cake layer for this roll recipe doesn't even need to be soaked; it's so tender that pairing it simply with cream creates an incredible result. This delicacy will become a favorite teatime treat for the whole family.

Ingredients:

• Flour – 80 g
• Eggs – 4 pcs.
• Sugar – 60 g
• Milk – 65 g
• Vegetable oil – 50 g
• Salt - a pinch

Cooking time: 40 minutes

Number of servings: 1 cake

Step-by-step recipe

Step 1

We divide the sugar into 10 and 50 grams.

Step 2

Separate the eggs into whites and yolks.

Step 3

Add a pinch of salt and 10 g of sugar to the yolks and beat well.

Step 4

Pour in the vegetable oil in several stages, then pour in the milk in several stages and mix well.

Step 5

Sift flour into this mixture and mix with a mixer until you get a homogeneous, not thick dough.

Step 6

Beat the egg whites until soft peaks form. Then add 50 g of sugar in several additions and beat until stiff.

Step 7

In several stages, stir the egg mixture into the dough with the yolks.

Step 8

Gently mix everything from the bottom up. The result should be a smooth, thin dough.

Step 9

Line a baking sheet with parchment paper, pour the batter onto it, and smooth it out. Bake in a preheated oven at 170-180 degrees Celsius for about 20 minutes.

Step 10

Let the finished biscuit cool slightly, cover with parchment or a towel and turn over.

We remove the paper on which the cake was baked and wrap the sponge cake together with the towel.

Chocolate sponge cake for the roll

Chocolate lovers will love this recipe. It's simple, requiring no egg separation, and the cake is soft and springy. This sponge cake pairs perfectly with a variety of fillings, and coconut or cherry fillings add a special touch. This dessert will be a true centerpiece and will surprise everyone with its exquisite flavor.

Ingredients:

• Eggs – 4 pcs.
• Salt - a pinch
• Sugar – 100 g
• Flour – 80 g
• Corn starch – 20 g
• Cocoa powder – 20 g
• Baking powder – 1 tsp.
• Hot milk – 40 ml

Cooking time: 30 minutes

Number of servings: 1 cake

Step-by-step recipe

Step 1

Add a pinch of salt and sugar to the eggs.

Step 2

Beat everything until it becomes white and airy.

Step 3

Combine dry ingredients and sift into beaten eggs in two stages.

Step 4

Gently stir the eggs into the dry ingredients. The result should be a fluffy dough.

Step 5

After this, pour in the hot milk.

Step 6

Knead the dough quickly but carefully.

Step 7

Line a baking tray with baking paper.

Step 8

Pour the dough into the prepared form.

Step 9

Carefully spread the sponge mixture into the pan. Bake in a preheated oven at 180 degrees Celsius for approximately 12-15 minutes.

Step 10

Let the baked sponge cake cool slightly in the turned-off oven. Then, transfer it, inverting it, to a clean, new sheet of parchment paper. Remove the parchment paper. Roll the sponge cake up with the new parchment paper and let it cool at room temperature.

Video: Grandma Emma's Easy Roll Cake

Beginner cooks find it much easier to prepare if they can visually follow all the steps. That's why even those with little dessert-making experience can make a sponge cake using this video recipe. Moreover, the video will teach you secrets and tips to help you achieve the perfect result, as well as the nutritional value of the resulting treat. The sponge cake turns out delicious and soft, and it won't take much time or effort.