Basic Sponge Cake Roll: Main Image

Quick Facts

Nutrition Facts

Calories 163
  Calories from Fat 30 (18%)
(5%)Total Fat 3g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(52%)Cholesterol 157mg
(11%)Sodium 268mg
(3%)Potassium 115mg
Total Carbohydrate 27g
(0%)Dietary Fiber 0g
Sugars 18g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Basic Sponge Cake Roll

  • From: American Egg Board


  • 6 egg whites, room temperature

  • 3/4 tsp cream of tartar

  • 2/3 cup granulated sugar, divided

  • 6 egg yolks, room temperature

  • 1 tsp vanilla

  • 1/4 tsp salt

  • 3/4 cup all-purpose flour

  • 1 Tbs powdered sugar, sifted

Whimsical pinwheels sliced from this basic sponge cake roll bring delight to the dessert table.


  • Heat oven to 400°F. Coat a 15 1/2 x 10 1/2 x 1-inch cookie sheet with cooking spray. Line bottom with waxed paper or parchment paper; spray paper.
  • Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/3 cup of the granulated sugar, 2 Tbs at a time. Beat after each addition to make certain sugar is dissolved before adding next. Continue beating until egg whites are glossy and stand in soft peaks.
  • Beat egg yolks in clean mixer bowl on high speed until thick and lemon-colored, 3–5 minutes. Gradually beat in remaining 1/3 cup granulated sugar until mixture is pale yellow and sugar is dissolved. Beat in vanilla and salt.
  • Sift flour over egg whites. Add yolk mixture. Fold gently but thoroughly until color is uniform and no streaks of flour remain. Do not stir. Pour into prepared pan; spread evenly.
  • Bake in 400°F oven until center springs back when lightly tapped with finger, 10–12 minutes.
  • Sprinkle clean kitchen towel with powdered sugar. Loosen cake from sides of pan with knife. Invert cake onto towel; carefully peel off waxed paper. Trim all cake edges with serrated knife. Roll up cake, starting from short end and rolling towel in with cake. Cool wrapped cake roll, seam-side down on wire rack.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.