Basic Hungarian Sponge Cake (Piskotatekercs) Recipe

Raspberry Roulade Made with Hungarian Sponge Cake
Raspberry Roulade Made with Hungarian Sponge Cake © 2009 Barbara Rolek licensed to, Inc.
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
104 Calories
4g Fat
14g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 104
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 90mg 30%
Sodium 205mg 9%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Protein 4g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This five-ingredient Hungarian recipe for basic sponge cake, or piskotatekercs, is one of my favorites. It's easy to make and turns out perfectly every time if you follow the directions.

Sponge cakes can be used for rolled desserts or roulades, also known as jelly rolls and Swiss rolls or, when baked in round pans, for multi-layered cakes like Dobos torta, Esterhazy torte and more.

Remember to sprinkle or sift the flour over the batter 1 tablespoon at a time and fold it in by hand. Don't overbake the sponge because it will become dry and will crack easily when rolled.

Here is a larger image of a raspberry roulade and the raspberry roulade recipe. Compare this recipe with this plain Hungarian sponge cake recipe that we use in our Hungarian trifle recipe.


  • 6 large room-temperature eggs, separated
  • A pinch of salt
  • 1 tablespoon room-temperature water
  • 6 tablespoons sugar
  • 4 tablespoons all-purpose flour

Steps to Make It

  1. Heat oven to 375 F. Line a half-sheet pan with parchment paper. Then lightly coat the parchment with cooking spray. You can alternatively use a jellyroll pan, but the sponge, naturally, will be thicker.

  2. If using round pans, line the bottoms of 4 (8-inch) pans with parchment paper and then lightly coat the parchment with cooking spray.

  3. Whip 6 large room-temperature egg whites with a pinch of salt and 1 tablespoon room-temperature water until stiff but not dry.

  4. Add 6 large room-temperature eggs yolks, one at a time, while whipping on slow speed. It should take 2 minutes to slowly incorporate the yolks.

  5. Add 6 tablespoons sugar, 1 tablespoon at a time. again at slow speed, taking about 4 minutes to mix it all in.

  6. The batter should be light and fluffy at this point. BY HAND, sprinkle (or sift) 1 tablespoon all-purpose flour over the batter and gently fold it in, trying not to reduce the volume. Repeat with the 3 remaining tablespoons of flour, 1 at a time, until no streaks of flour are visible.

  7. Pour batter into prepared pan(s), spreading it evenly. Bake 12 to 15 minutes. DO NOT OVERBAKE.

  8. Remove from oven. Place another sheet of parchment paper over the top of the cake and invert it onto a countertop. Remove parchment paper that lined the pan and is now the top of the sponge.

  9. Roll the sponge in the fresh piece of parchment paper and let it cool completely. Then unroll and fill as your recipe directs.

  10. If you have baked your sponge in round pans, just invert them onto a cooling rack.