Sponge cake is a type of cake known for its light, airy, and fluffy texture. It is made by combining a few basic ingredients: eggs, sugar, flour, and sometimes flavourings like vanilla extract or lemon zest. Sponge cake gets its characteristic texture from the method of preparation, which involves incorporating air into the batter. Sponge cake is versatile and can be enjoyed plain, dusted with powdered sugar, or used as a base for other desserts like layered cakes, jelly rolls, or trifles. Its light texture makes it an excellent choice for soaking up flavours from syrups, creams, or fruit fillings. Here’s a recipe for a classic sponge cake jelly roll:
Ingredients:
For the sponge cake:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
For the filling:
- 1 cup fruit jelly or jam (such as strawberry or raspberry)
- Whipped cream or buttercream (optional)
- Fresh fruits (optional, for garnish)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until pale, thick, and tripled in volume. This will take about 5-7 minutes.
- Add the vanilla extract to the egg mixture and beat for an additional minute.
- In a separate bowl, whisk together the flour, baking powder, and salt. Sift the dry ingredients into the egg mixture in three additions, gently folding after each addition until just combined. Be careful not to overmix and deflate the batter.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula to the corners.
- Bake the sponge cake in the preheated oven for 10-12 minutes, or until the top is golden and springs back when lightly pressed.
- While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
- Starting from one of the shorter ends, roll the cake and the towel together tightly into a spiral. Let the rolled cake cool completely on a wire rack.
- Once the cake has cooled, carefully unroll it and remove the towel.
- Spread the fruit jelly or jam evenly over the surface of the cake. If desired, you can also spread a layer of whipped cream or buttercream on top of the jelly.
- Gently roll the cake back up, starting from the same end as before. Place the rolled cake on a serving platter with the seam side down.
- If desired, garnish the top of the jelly roll with fresh fruits.
- Refrigerate the jelly roll for at least an hour before serving to allow it to set.
- Slice the jelly roll into individual portions and serve. Enjoy!
Note: You can customize the filling by using different types of fruit jelly or jam, adding whipped cream or buttercream, or incorporating fresh fruits. Feel free to get creative and experiment with flavors and variations!
