Guaranteed perfect sponge for a roulade that doesn’t crack and will roll even when cold

Guaranteed perfect sponge for a roulade that doesn’t crack and will roll even when cold

Name: Guaranteed perfect sponge for a roulade that doesn’t crack and will roll even when cold
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 6 eggs (large, room temperature); 150 g granulated sugar; 1 packet vanilla sugar or 1 teaspoon vanilla extract; 120 g all-purpose flour; 1 teaspoon baking powder (optional); a pinch of salt; 2 tablespoons oil (rapeseed or sunflower); finely grated zest of 1 lemon (optional); jam, whipped cream, mascarpone cream, curd cheese cream or chocolate filling

Easy to prepare
8 portions
25 minutes

Jan, 09. 01. 2026

Print recipe

This sponge base is a proven foundation for all kinds of roulades. It’s light, flexible, beautifully airy and—most importantly—doesn’t crack even after cooling.

Once you learn it, you’ll never look for another recipe. It’s suitable for classic fruit roulades, chocolate fillings and modern creamy desserts. The key to success is a properly whipped egg foam, short baking and rolling the sponge while still warm. The result is reliable even for complete beginners.

For 8 portions

Ingredients

6 eggs (large, room temperature)
150 g granulated sugar
1 packet vanilla sugar or 1 teaspoon vanilla extract
120 g all-purpose flour
1 teaspoon baking powder (optional)
a pinch of salt
2 tablespoons oil (rapeseed or sunflower)
finely grated zest of 1 lemon (optional)

For filling to taste:

jam, whipped cream, mascarpone cream, curd cheese cream or chocolate filling

Preparation procedure

Preheat the oven to 180 °C (top and bottom heat). Line the baking tray with parchment paper.
Separate the egg whites and yolks. Put the whites into a clean dry bowl, add a pinch of salt and whisk to stiff peaks.
Beat the yolks with granulated sugar and vanilla sugar until a light, thick foam forms. Whisking takes approximately 4–5 minutes.
Whisk the oil and, if using, the lemon zest into the yolk foam.
Sift the flour (together with the baking powder if using) and briefly fold it into the yolk mixture.
Finally, in portions, very gently fold in the egg white foam with a spatula, using an upward-from-the-bottom motion.
Spread the batter evenly on the tray and place in the oven. Bake 10–12 minutes, until the sponge is light golden and springy to the touch.
Immediately after baking, turn the sponge out onto a clean tea towel lightly sprinkled with sugar, peel off the parchment paper and roll the still-warm sponge into a roulade.
Let it cool completely. Then unroll, fill with the chosen cream and roll again.

Quick information

Servings: 8–10

Preparation time: 15 minutes

Baking time: 10–12 minutes

Total time: approx. 25–27 minutes

Why this sponge doesn’t crack

Thanks to the whipped eggs it has a tender, elastic texture
Oil increases the batter’s moistness and pliability
Short baking prevents drying out
Rolling while still warm “teaches” the sponge the correct shape

Practical tips

Never overbake the sponge – a dry base always cracks
If you want extra moistness, you can add 2 tablespoons of lukewarm water to the yolk mixture
The sponge can also be used as a base for bars or cake layers
Let the finished roulade rest in the fridge for at least 30 minutes before slicing