Sponge roll cake (cold method)

The sponge roll cake mixture (cold method) is suitable for both smooth and textured surfaces, as it has good stability. After folding, the mixture must be processed and baked immediately.

Whip the almond paste 1:1, egg yolks, sugar (1), and liquid sorbitol until light and fluffy. Whip the egg whites with sugar (2) to a stable meringue. Gently fold the meringue into the almond and egg yolk mixture. Sift the wheat flour 400 and gently fold it into the mixture at the end.

Spread the sponge roll cake mixture evenly onto silicone baking paper to the desired thickness using a spreading machine or offset spatula.

Textured surface
Spread the sponge roll cake mixture onto a silicone mat and drag a comb through the mixture to create a pattern. Continue processing as with a sponge roll cake mixture (warm-method).

Piped surface
Pipe the sponge roll cake mixture individually onto silicone baking paper. Continue processing as with a sponge roll cake mixture (warm-method).

Bake with an open vent.
Baking temperature: approx. 230°C
Baking time: approx. 6 minutes

After baking, the sponge roll cake can be processed in the same way as a sponge roll cake (warm method): sprinkle the surface with granulated sugar, place parchment paper on top, invert onto the hot baking sheet, and slide it off the sheet once a thin crust has formed.

After cooling, cover with plastic wrap and store at 2–5°C or freeze at -18°C.

Cooling too late or insufficient covering can result in moisture loss, causing the sponge roll cake to dry out.