Classic sponge cake for a swiss roll in the oven – a step-by-step recipe with photos

Nutritional value per serving

294.8 kcal

Proteins: 4.7 g
Fats: 20 g
Carbohydrates: 23.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Complexity:

A simple recipe.
Number of servings: 1

If you're looking for a traditional teatime dessert without the added extras, this recipe is perfect for you. The dough is very tender and airy. The sponge cake itself has a light texture, doesn't crack, and pairs perfectly with a variety of fillings.

Recipe with step-by-step photos

Classic sponge cake for a roll in the oven

Ingredients

Servings

Egg C0

5 pcs
Sugar

120 G
Baking powder

1 tsp
Wheat flour

90 G
Vanillin

1 pinch
Sunflower oil

50 ml
Milk

50 ml

Preparation

Step 1

Carefully separate the whites from the yolks. It's very important to ensure that no water or yolk gets into the whites.

Step 2

Add a pinch of vanillin to the whites and beat with a mixer until fluffy.

Step 3

Add half of the sugar to the same container with the whites and beat until the mixture becomes thick and white.

Step 4

Add the remaining half of the sugar to the yolks and beat with a mixer until lighter.

Step 5

Pour the yolks and sugar into the mixture with the whites.

Step 6

Using gentle movements, bring the egg mixture to a uniform color, kneading from the bottom up.

Step 7

Add baking powder to the flour and sift the dry mixture twice, gradually add it to the egg mixture and mix.

Step 8

Add vegetable oil and milk to the same container in 2-3 steps and gently knead the dough.

Step 9

Line a baking pan with parchment paper, place the dough in it and smooth it out.
We send this form into the oven preheated to 180 degrees for 5-10 minutes.

Step 10

We take the finished cake out of the oven; it should be golden brown, not wet or overdried.
The result is a great base for a roll, which you can fill with your favorite filling.

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