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Chocolate Sponge Cake Roll

A chocolate sponge cake roll is a light, airy cake made by whipping eggs and sugar to create a fluffy batter, then baking it into a thin layer before filling and rolling it into a spiral. The final appearance features a smooth, slightly cracked exterior with a creamy filling visible in the spiral when sliced, offering a tender texture with a rich chocolate flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder sifted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour sifted
  • 1/4 teaspoon salt
  • 1 cup heavy cream heavy cream for filling
  • 2 tablespoons powdered sugar powdered sugar for whipping cream
  • 1/2 teaspoon vanilla extract vanilla extract

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Baking sheet or jelly roll pan
  • Parchment paper
  • Clean kitchen towel or tea towel
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet or jelly roll pan with parchment paper and lightly grease it.
  2. In a large mixing bowl, whisk together eggs and sugar until the mixture is thick, pale, and triples in volume—about 5-7 minutes with an electric mixer. You should see a ribbon trail when drizzling the batter.
  3. Sift in cocoa powder, flour, and salt into the egg mixture. Gently fold everything together using a spatula, being careful not to deflate the batter. The mixture should remain airy and light.
  4. Pour the batter into the prepared pan and spread it evenly with a spatula, smoothing the surface gently. Tap the pan lightly on the counter to remove any air bubbles.
  5. Bake for 12-15 minutes, or until the sponge is set and a toothpick inserted into the center comes out clean.
  6. Once baked, invert the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper and cover with another towel. Let it cool slightly for a few minutes.
  7. While the cake cools, whip the heavy cream with powdered sugar and vanilla until stiff peaks form—test by lifting the whisk and seeing the cream hold its shape.
  8. Spread the whipped cream evenly over the sponge, leaving a small border around the edges to prevent spilling when rolling.
  9. Using the towel to gently lift and roll the sponge from the short end, roll it up tightly into a log. Keep it snug but not too tight to avoid cracking.
  10. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the shape and flavor.
  11. Dust the cake lightly with cocoa powder or powdered sugar just before slicing. Slice into rounds and serve the chocolate sponge roll, enjoying its tender layers and rich filling.

Notes

For an extra chocolate touch, drizzle melted chocolate over the finished cake or garnish with fresh berries.