Light Swiss Roll Sponge — The Perfect Base for Any Filling
This airy sponge is the essential foundation for any Swiss roll you dream of making. Soft and flexible, it rolls without cracking and pairs beautifully with cream, jam, or ganache. Once you master this simple base, the filling possibilities are truly endless!
🛒 Ingredients
8 servings
- 6 egg whites
- 6 egg yolks
- 6 tablespoons caster sugar
- 6 tablespoons all-purpose flour, sifted
- A few drops of vanilla extract
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Line a rimmed baking sheet with greased parchment paper.
- 2
Beat the egg whites with an electric mixer until stiff, glossy peaks form.
- 3
Add the egg yolks one at a time into the beaten whites, mixing gently after each addition.
- 4
Add the vanilla extract, then gradually fold in the sugar and sifted flour, beating just until the batter is smooth and uniform.
- 5
Spread the batter evenly over the prepared baking sheet to a layer about 1 cm thick.
- 6
Bake for 20 to 25 minutes until lightly golden and springy to the touch.
- 7
Turn the hot sponge out onto a damp kitchen towel dusted with sugar, then peel away the parchment.
- 8
Roll the sponge tightly in the towel while still hot and let it rest for 3 to 5 minutes to set its shape.
- 9
Unroll gently, spread your chosen filling, then re-roll without the towel. Chill before slicing and serving.
💡 Chef's Tip
Rolling the sponge while it is still hot is the key step — it trains the cake to hold its curved shape without cracking later. If it sticks to the towel, dust the towel generously with powdered sugar before placing the sponge on it.
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