Sponge Cake Roll
A light and fluffy sponge cake roll with a citrus-flavored filling, perfect for dessert or tea time. The moist sponge is rolled with marmalade, then dusted with sugar for a sweet finish. Ideal for those who enjoy delicate, citrus-infused baked treats with a soft, airy texture.
Ingredients
Instructions
- Let egg whites stand at room temperature for 30 minutes.
- Sift flour and salt and set aside.
- Coat a 15x10x1 inch baking pan with nonstick cooking spray.
- Line the pan with wax paper and coat the paper with spray.
- In a mixing bowl, beat egg yolks until slightly thickened.
- Gradually add sugar and beat until thick and lemony colored.
- Add grated orange peel, lemon juice, and vanilla.
- Add sifted flour mixture and mix well. The batter will be thick.
- In another bowl, beat egg whites until soft peaks form.
- Fold the egg whites into the batter gently.
- Spread the batter into the prepared pan.
- Bake at 350°F (175°C) for 12-15 minutes or until the cake springs back when lightly touched.
- Cool on a wire rack for 5 minutes.
- Turn the cake onto a kitchen towel.
- Sprinkle the cake with 1 tablespoon powdered sugar.
- Gently peel off the wax paper and roll the cake up jelly roll style, starting with the short side.
- Cool completely on a wire rack.
- Unroll the cake and spread marmalade evenly over it within 1/2 inch of the edges.
- Roll up again, seam side down.
- Sprinkle with remaining sugar, wrap, and refrigerate for one hour.
Tips & Substitutions
For a lighter cake, ensure your egg whites are whipped to stiff peaks before folding them into the batter. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. Adding a pinch of cream of tartar can also help stabilize the egg whites.
Serving Suggestions
This sponge cake roll is delightful on its own or served with a dollop of whipped cream. It also pairs beautifully with Fresh Tomato Soup for a lighter meal option. For an elegant touch, dust with powdered sugar before serving or garnish with fresh fruit or a citrus glaze.
Storage & Reheating
To store leftover cake roll, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. This will keep it fresh for up to three days. For longer storage, consider freezing the unfilled roll, which can last for up to a month. When ready to serve, thaw in the refrigerator overnight.
Nutrition & Diet Analysis (per serving)
Each serving of Sponge Cake Roll contains roughly 237 calories, with 8g protein, 33g carbohydrates, and 1g fat. It is a good source of vitamin C (19% of the Daily Value) and protein (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! To make a gluten-free sponge cake roll, simply replace the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately to help mimic the structure of gluten. The texture may vary slightly, but it should still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).