Sponge Cake for Roll

by Editorial Staff

The cake roll for this recipe is mega-fast!

Summary

Prep Time	15 mins
Cook Time	5 mins
Total Time	50 mins
Course	Dessert
Servings (Default: 4)

Ingredients

Instructions

Turn on the oven. Heat it up to 200-210 degrees. Beat eggs until frothy. Beat for about 3 minutes.
Add powdered sugar. Continue whisking for another 3 minutes. The mass should become light and thick.
Quench the soda with vinegar. Add to the dough. (Usually you don’t put soda in a biscuit, but this is a quick version of a biscuit …
Without stopping whisking, gradually add flour.
Continue whisking until smooth (just beat the dough with flour for about 5 minutes).
Grease the roll dish with butter. Pour the dough and smooth it out gently. I prepared the form myself, taking a sheet of foil and bending the edges in the form of sides. Place the baking sheet with the dough in the oven. I had a sponge cake for a roll baked for 5 minutes (a thin cake is baked quickly, watch the time).
Take out the biscuit and immediately, without removing it from the foil, roll it up. Wrap the roll in a towel and leave to cool.
After about 30 minutes, gently unfold the roll, but not into a flat cake, but slightly, so that you can separate the foil and spread the biscuit for the roll with cream or jam.
Grease the biscuit and wrap it again in a roll. To fix the shape, wrap the finished roll in foil or parchment paper.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.