A basic baking essential! How to Make Roll Cake Sponge
A basic baking essential!How to Make Roll Cake Sponge
4.3
(79 reviews)Time
Learn how to make a plain roll cake sponge using the whole-egg method. By following the key points, you’ll get a supple sponge that is easy to roll. Master this roll cake sponge and expand your baking repertoire. Enjoy it with your favorite cream and decorations.
Ingredients [ 1 27 cm square roll cake tray ]
- pasteurized egg3
- sugar60g
- cake flour60g
- unsalted butter20g
- milk1 tablespoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Preparation: Bring the eggs to room temperature. Sift the cake flour. Line the baking tray with parchment paper. Preheat the oven to 350°F (180°C).
2
Crack the eggs into a bowl and mix until the elasticity loosens. Add one-third of the sugar and beat with a hand mixer until fluffy. Add half of the remaining sugar and beat until the bubbles become fine. Add the rest of the sugar and beat until the batter falls in ribbons and briefly holds on the surface.
Note:
Add the sugar in 3 batches while checking the batter. This helps it whip better and keeps the foam stable.
3
Sift in the cake flour again, then quickly fold from the bottom with cutting motions.
Note:
Add the cake flour so it is evenly distributed over the surface.
4
Put the unsalted butter and milk in a bowl and melt them over a hot water bath. Pour into step 3, then quickly fold from the bottom with cutting motions to make the batter.
Note:
For the hot water bath, place the bowl over a slightly larger pot filled with hot water at 120–140°F (50–60°C), about warmer than body temperature, and heat it indirectly. Be careful not to let any water get into the bowl.
5
Pour the batter into the parchment-lined baking tray and spread it flat. Drop the tray from a height of 2 inches (5 cm) three times to release air bubbles, then bake in the preheated oven at 350°F (180°C) for 10 to 15 minutes.
6
Remove from the oven and drop the tray once from a height of 4 inches (10 cm). Remove the sponge from the tray and let it cool on a wire rack or similar surface. When the residual heat has dissipated, peel off the parchment paper. Wrap with plastic wrap and let it cool completely.
Reviews
4.3
(79 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
If you don’t bring the eggs to room temperature before whipping, they won’t foam easily at all (^^;;) I forgot to let them come to room temperature, so they wouldn’t whip up and I started to panic, but I managed to recover by whipping them again over a hot water bath! Be sure to mix the eggs very well! I baked mine for 13 minutes after preheating to 350°F (180°C)! I took it off the baking tray, covered the top with plastic wrap, and once it had cooled a little, I removed the parchment paper, wrapped it in the plastic wrap, and let it cool completely! It turned out fluffy, moist, and delicious! I was told, “It tastes like something from a bakery!” 👍🏻
🇯🇵 User from Japan
It turned out well. While it was cooling, I covered it with a wrung-out damp kitchen towel to make it more moist.
🇯🇵 User from Japan
It turned out beautifully browned (*^_^*)
🇯🇵 User from Japan
I made this for the first time! I often mess up sponge-type cakes, but when I whipped the eggs more thoroughly than usual, I ended up with a fluffy batter! It was easy to make while following along with the video! I didn’t have a baking tray that was the right size, only a large one, so I rolled up some aluminum foil at the edges to adjust the size of the tray! It was so easy that I’d like to make it again!
🇯🇵 User from Japan
It was incredibly easy to make! I left the eggs out of the refrigerator overnight and baked it for 17 minutes in my SHARP oven range (on the lowest rack). I wrapped it in plastic wrap and refrigerated it overnight, then made a roll cake. It stayed moist and was absolutely delicious, so I’d like to use this recipe again next time.
🇯🇵 User from Japan
I made this for the first time. It used only a few ingredients and the steps were simple, and it turned out really well! I baked it in a mold about 2 cm larger, so it baked up nicely in about 10 minutes!
🇯🇵 User from Japan
I made it with the same quantities, but in a slightly smaller size! The batter was 2 cm thick, and I used 100 cc of heavy cream. I think the key is to soak the eggs in warm water at about 36°C (97°F) to bring them to body temperature before cracking them and mixing well, and to bake the batter in the oven as soon as everything is fully mixed. I was happy with how light and fluffy it turned out!
🇯🇵 User from Japan
This was my first time making it. I never thought I’d be able to make it myself, but I watched this video over and over, gathered the ingredients, and made it without rushing! I got a little too generous with the heavy cream, so I couldn’t roll it up completely, but the sponge was fluffy and absolutely delicious.
🇯🇵 User from Japan
✌︎( ˙ ˘ ˙ )✌︎
🇯🇵 User from Japan
I followed the recipe and used a larger baking tray. Baking it at 350°F (180°C) for 15 minutes gave it a nice finish. It smelled wonderful when I took it out! It turned out really well, so I’d like to make it again.
