Sponge roll cake (warm method)

For sponge roll cakes, the amount of flour is reduced by approximately one third compared with the amount of sugar. The lower flour content increases the proportion of sugar in the overall mixture. As a result, the sponge cake stays moist longer and, when stored correctly, can be rolled easily even after several days.

The eggs form the basis for calculating the remaining ingredients. Heavy sponge cake batters are difficult to spread evenly. For this reason, medium and light batters are best suited for sponge roll cakes.

Heat the eggs, sugar, and liquid sorbitol to about 40°C while stirring constantly. Whip the egg, sugar, and sorbitol mixture until light, airy, and stable.

Sift wheat flour 400 and gently fold it into the mixture.

Using a spreading tool or an angled spatula, spread the sponge roll cake mixture evenly onto silicone paper to the desired thickness.

Bake with an open vent.
Baking temperature: approx. 235°C
Baking time: approx. 6 minutes

After baking, sprinkle the surface with granulated sugar. Place parchment paper on top and invert the sponge roll cake onto the still-hot baking tray.

After about 2 minutes, once a light skin has formed, slide the sponge roll cake off the hot baking tray.

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.