A Simple and elegant cake that is ready in an hour. Sponge cake rolled and filled with strawberries, jam, and a luscious cream filling. Perfect for every occasion.
Watch the Video Tutorial
Sponge cake requires a few basic pantry staples and it can be whipped up in no time. This particular recipe is soft and tender and great for cake rolls such as this one or for layer cakes like the Mango Cream Cake that I made for Leila’s 5th Birthday celebration.
Ingredients for Sponge Cake:
- vanilla extract
- all-purpose flour
- baking powder
Uses for Sponge Cake:
Sponge cake can be baked in a sheet pan (16. 5 x 11. 25 x 1 inches). You can purchase a couple here. (affiliate)
You can also bake them in round pans to make a European style 3-layer torte. The easiest dessert to make with sponge cake is a trifle. To make trifles just bake the sponge cake in a sheet pan and once it cools, cut it into small squares or rounds that will fit in a glass, trifle bowl, or jar. Layer the sponge cake with fruit, custard, and whipped cream to create an elegant, delicious, and easy dessert. I taught how to do this in my Mango Cake post. Read it here.
The options are endless and you can make the sponge cake ahead of time. It keeps fresh up to a week stored in the freezer. Make sure to wrap it well so that it does not dry up or absorb freezer aromas.
Today, we’re making a Roulade, also known as a Cake Roll, or a Swiss roll. Unfortunately, the sponge cake cannot be frozen ahead of time for this dessert or it will crack. However, the entire recipe comes together in under an hour and can be made a day ahead of your party/special occasion. Easy peasy!
The combination of Strawberries & this Mascarpone cream icing is to die for. But, you can feel free to use any of the following instead:
- pastry cream instead of the mascarpone icing and decorate the top with homemade whipped cream
- Your favorite berries: blueberries, raspberries, blackberries, or a combination of berries
- peaches, apricots, pineapple, or your favorite summer fruit
- leave out the fresh fruit altogether and use your favorite preserves: sour cherry, apricot, orange marmalade
- lemon curd or orange curd instead of the preserves/jam
- whipped cream instead of the mascarpone icing
- chocolate ganache or chocolate hazelnut spread
- mangoes & cream just like Leila’s cake
The options are endless. If you have a favorite combination that I did not mention above, share it with us in the comments section 🙂 I’d love to try it!
Decorating the top with swirls of icing and fresh fruit makes the cake look like you bought it from a fancy bakery. It is very easy to do but not necessary. Simply dust some confectioner’s sugar and serve with coffee or tea and your friends will love it!
Tip: Chill the cake in the refrigerator overnight or for an hour and it will be extra moist when you serve it!
Where can I buy Mascarpone cheese and is there a substitute?
Mascarpone cheese is a thick, creamy Italian cheese that tastes like a smooth ricotta combined with cream cheese. There’s nothing like it. It has become pretty popular these past few years thanks to the Tiramisu cake that everyone loves. It is sold in most supermarkets in the refrigerated cheese section alongside Parmesan, and ricotta.
Local Mediterranean markets will carry it. However, if you cannot find it, you may use cream cheese instead.
Here are some of my favorite kitchen essentials (some that I used in this recipe) sold at my affiliate, Amazon. Purchases made through these links support my work without costing you anything extra. So, thank you very much for your support!
I hope that you make this beautiful and delicate cake for your next get together. Call some friends over and make some coffee and create long lasting memories. If you give this recipe a try, I’d love to know what you think. Share pictures with me on Facebook & Instagram and I will be back here in a few days with a new recipe! Kali Orexi.
- For the Sponge Cake:
- • 5 large eggs at room temperature
- • ¾ cups (165 g) granulated sugar
- • 1 teaspoon pure vanilla extract
- • ¾ cup (110 g) all-purpose flour
- • 1 teaspoon baking powder
- • ¼ teaspoon salt
- For the Strawberry Syrup:
- • 1 cup water
- • ½ cup (100 g) granulated sugar
- • 1 tablespoon strawberry jam
- • 1 teaspoon vanilla extract
- For the Icing:
- • 8 ounces (230 g) cream cheese, at room temperature
- • 8 ounces (230 g) mascarpone cheese
- • 1 cup heavy whipping cream
- • 2 cups (240 g) confectioners’ sugar or to taste
- • 1 and ½ teaspoons pure vanilla extract
- 10-12 strawberries
- Strawberry jam/preserves
- Confectioner’s sugar for decoration
- Preheat the oven to 350 °F, 180 °C.
- Make the cake.
- Beat the eggs, sugar, and vanilla extract together in a tabletop mixer that has been fitted with the whisk attachment for 8 minutes on high speed.
- Combine the flour, salt, and baking powder in a bowl and pass it through a strainer to sift it.
- Add the flour mixture in 3 batches to the egg mixture while it is beating on low speed.
- Line a half sheet baking tray with parchment paper and spray the paper with cooking spray.
- Spread the cake batter evenly into the pan and bake in the center rack for 13-15 minutes. The cake is ready when it is golden brown, and it springs back.
- As soon as the cake comes out of the oven run a knife around the edges to release it from the pan and dust the top with confectioner’s sugar.
- Place a clean kitchen towel on top of the cake and another pan (the same size) on top of the towel.
- Carefully flip the pans over to release the cake.
- Peel the parchment paper off of the cake and discard it.
- Dust a thin layer of confectioner’s sugar on top and roll the cake up along with the towel. Set aside to cool completely.
- Make the syrup: Combine the water, sugar, and jam in a small saucepan and bring to a boil. Mix and remove from the heat. Stir in the vanilla extract and set aside to cool completely.
- Make the icing:
- Beat the heavy cream along with a half teaspoon of vanilla extract until thick and fluffy. Transfer the whipped cream to a bowl.
- Add the cream cheese, mascarpone cheese, confectioner’s sugar, and vanilla to the bowl and beat until smooth.
- Add the whipped cream to the icing and fold together.
- Unroll the cake and brush it lightly with the syrup.
- Spread a thin layer of strawberry jam/preserves on top.
- Top with ¾ of the icing.
- Slice a few strawberries and arrange them on top of the icing.
- Carefully roll up the cake, tightly.
- Transfer the cake to a serving platter and dust with confectioners’ sugar.
- Transfer the remaining icing to a decorating bag that has been fitted with a large star tip and pipe rosettes on top of the roll. Place a strawberry half on top of each rosette.
- Chill the cake overnight or for an hour and serve.