Sponge Cake Roll

sponge cake roll slices
Diana Rattray
Ratings (8)
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 8 to 12 Servings
Nutritional Guidelines (per serving)
131 Calories
6g Fat
17g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sponge cake roll can be filled with cream or ice cream, or use your favorite filling. Lemon curd or a jam filling would be delicious as well.


  • 5 large eggs, separated
  • 2/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 2/3 cup cake flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted butter

Steps to Make It

  1. Beat egg yolks until thick and lemon lemon-colored; gradually add 1/3 cup of the granulated sugar, the lemon juice, and the lemon zest.

  2. In another bowl, beat egg whites until almost stiff; gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form.

  3. Fold yolk mixture into the beaten whites.

  4. Sift dry ingredients into a separate bowl; add to egg mixture, folding in carefully. Fold in melted butter.

  5. Pour batter into the parchment paper-lined 10x15x1-inch jelly roll pan.

  6. Bake at 375 F for 12 minutes.

  7. Sprinkle with confectioners' sugar.

  8. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar.

  9. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream, lemon curd, or a​ blueberry lemon curd, or a layer of jam and a thin layer of whipped cream or whipped topping.

  10. Re-roll the cake and slice to serve. 

Store leftovers in the refrigerator or freezer.