Sponge Cake Roll

sponge cake roll slices
Diana Rattray
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: 8 to 12 Servings
Ratings (8)
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.

What You'll Need

  • 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

How 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.
  1. Pour batter into the parchment paper-lined 10x15x1-inch jelly roll pan.
  2. Bake at 375 F for 12 minutes.
  3. Sprinkle with confectioners' sugar.
  4. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar.
  5. 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 this blueberry lemon curd, or a layer of jam and a thin layer or whipped cream or whipped topping.
  6. Re-roll the cake and slice to serve. 

Store leftovers in the refrigerator or freezer.

Nutritional Guidelines (per serving)
Calories 131
Total Fat 6 g
Saturated Fat 3 g
Unsaturated Fat 2 g
Cholesterol 83 mg
Sodium 252 mg
Carbohydrates 17 g
Dietary Fiber 1 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)