Spring Sponge Cake Roll
This is a fun sponge texture cake that you can bake quicker than most regular cakes, and add your own pattern and flavors.
Equipment
- Silpat or silicone baking mat
- Baking pan
- kitchen towel (optional)
- baking spatula
Ingredients
- 3 large eggs, separated
- 1/2 cup plain flour
- 1/2 splash of lemon juice, cream of tartar, or white vinegar (for egg whites)
- 1 Tbsp orange or lemon zest (optional)
- 1 tsp baking soda
- 1/8 tsp salt (or pinch of salt)
- 1/4 cup juice (pineapple, lemon, or orange)
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- Cake filling (jam or Greek yogurt for healthier version)
Instructions
- Separate egg whites from yolks. Tip: it's easier to separate eggs cold and straight from the fridge. Then let them warm to room temperature.
- In a bowl, beat egg yolks and add in sugar. Add juice and vanilla.
- In the same bowl, mix in flour to make a slightly thick batter.
- In a separate mixing bowl, beat egg whites until stiff peaks form. Add in cream of tartar, lemon juice, or white vinegar to help stabilize.
- Gently hand fold in fluffy egg whites (a little at a time so it's more evenly mixed in as the yolk batter is thicker).
- Spread batter onto a rectangular baking sheet/pan with a silicone mat (Silpat recommended) or baking sprayed parchment paper. Level batter with a spatula or knife.
- Bake at 325°F/165°C for 12-15 minutes. Watch closely toward the end/12 minute mark until the edges are baked but not browned.
- Immediately or within a few minutes from warm-fresh-out-of-the-oven, peel off cake from the mat or paper. Then roll up in silicone mat (or a towel) into a spiral log. Clip or tie up so it stays rolled tight.
- Let cool for 20 or more minutes at room temperature or in the fridge for quicker results.
- Then cut off cake roll ends.
- Add filling of choice (Greek yogurt for healthy). Plate and enjoy!
Notes
You can use all monk fruit sugar but it will not have the same texture as granulated sugar. Combining both can make a happy medium.