Cherry Sponge Roll

Cherry Sponge Roll


Eggs – 3 numbers, large

Vanilla essence – 1 tsp

Sugar – Slightly less than 1 cup

All purpose flour – 3/4 cup + 2 tbsps

Baking powder – 1/4 tsp

Confectioner’s Sugar / Icing sugar – as needed

Tart Cherry jam – as needed


Grease a 11 x 15 inch baking tray.

Preheat the oven to 180C.

Sift together the flour & baking powder. Keep aside.

Beat together the eggs, sugar & vanilla essence with a hand mixer/ stand mixer on medium speed for 4 minutes/ till the mixture turns pale yellow & is very foamy.

Add the sifted flour mixture little by little, 1 tbsp at a time & carefully fold in without deflating the batter.

Transfer to the greased tray & bake at 180C for 10 minutes/ till the sponge springs back when pressed.

Dust a clean kitchen towel/ Al foil with the icing sugar. Run a sharp knife along the edges if the baked cake & invert it on the towel. Roll it along the shorter side when still hot, with the towel in between the layers. Let it cool down completely to room temperature.

Unroll the cooled cake & spread a thin layer of the jam over it & roll it back again ( without the towel in between). Cut into 1/2″pieces & serve.

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One Response to Cherry Sponge Roll

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