Roulade Sponge Recipe

Sponge cake is a lot like pastry cream but with flour. Here's the recipe that I use.


This makes one full sheet pan. I like to use half sheets because it's more manageable and I don't have to cut the sponge. A half sheet will make about 5-8 servings depending on how thick you cut it. If you cut it really think you might be able to get more but I would not recommend it.

8 egg yolks
3 oz sugar
8 egg whites
3 oz sugar
6 oz cake flour, shifted.

We weigh everything in our kitchen and we usually use grams rather than ounces but I'm giving you this recipe in ounce approximations.

Whip the egg yolks and sugar together until stiff. Next, whip the whites and sugar until you get a medium peak. Fold the whites and yolks together and gradually add the cake flour.

Spread the batter onto a parchment lined 1/2 sheet, don't use a black sheet or you'll burn the delicate sponge and use the straightest sheet pan you have.

Bake at 425F for about 5 minutes or until set. In our kitchen, we first check the sponge at 6 minutes and then again at 7. At home, you may need to bake the sponge for 10 minutes. We usually don't go over 7 minutes. It will depend on your oven. Make sure you preheat the oven.

We let the sponge cool in the sheet pan because it's easier to handle but at home if you need to bake past 7 minutes, then remove the cake from the sheet pan immediately after baking. Don't let it cool too much. But be careful.