The simplest summer dessert: A fluffy sponge roulade, stress-free

The simplest summer dessert: A fluffy sponge roulade, stress-free

Name: The simplest summer dessert: A fluffy sponge roulade, stress-free
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 8 eggs (size M); 180 g granulated sugar; 120 g plain flour; 500 g soft quark (in a tub); 150 g icing sugar; 1 teaspoon vanilla sugar; approx. 50 g canned peaches in their own juice; (can be substituted with other fruit to taste)

Easy to prepare
6 portions
35 minutes

Jan, 09. 02. 2026

Print recipe

The simplest summer dessert – a fluffy sponge roulade, stress-free – is a great choice when you want to prepare a light and refreshing sweet in a few minutes. If you want to try other quick and sweet desserts without complicated preparation, also check out the popular no-bake banana dessert with vanilla cream or the delicious quick rum balls – a no-bake classic, which, like the roulade, will delight every lover of simple and tasty pastries. These recipes are ideal for summer days and times when you don’t want to spend long hours in the kitchen.

For 6 portions

Ingredients

Sponge batter:

8 eggs (size M)
180 g granulated sugar
120 g plain flour

Filling:

500 g soft quark (in a tub)
150 g icing sugar
1 teaspoon vanilla sugar
approx. 50 g canned peaches in their own juice
(can be substituted with other fruit to taste)

Preparation procedure

Separate the eggs into yolks and whites. Whisk the egg whites into stiff peaks. Beat the yolks with the granulated sugar until pale and fluffy. Add the sifted plain flour and finally very gently fold in the egg white foam so that the batter remains airy. Spread the batter evenly onto a baking sheet lined with baking paper.
Preheat the oven to 180 °C. Bake the sponge for 12–15 minutes until golden. The surface must remain springy so the roulade can be rolled well.
Mix the quark with the icing sugar and vanilla sugar into a smooth cream. Drain the peaches, cut into small pieces and gently fold into the filling.
Immediately after removing the baked sponge from the oven, turn it out onto a clean towel lightly sprinkled with icing sugar and peel off the baking paper. Let cool briefly, then spread with the filling and roll up carefully. Let cool so the filling firms up.
Slice the roulade with a sharp knife. To taste, you can lightly dust it with icing sugar or serve with fresh fruit.

Number of servings

6–8 servings

Total preparation time

approx. 35–40 minutes

(including baking 12–15 minutes)

Conclusion of the recipe

The sponge roulade is a simple and reliable dessert that anyone can prepare. Thanks to the light batter and the fresh quark filling, it is especially ideal in the summer months. The recipe is easily adapted to the available fruit and tastes great even the next day.