When I was young, my dad used to come home for tea and bring a variety of cakes from a bakery near our house. He brings jam rolls often and I have marveled at its softness that melts in my mouth. I cannot count how many times I have smacked my lips and licked my fingers enjoying a swiss roll. (That is how my dentist grew rich, fixing my tooth cavities but allowing me to keep my sweet tooth intact.)
I never tried making sponge cakes before, fearing there is a higher difficulty level to obtain that texture. I imagined the result cannot be achieved in my little kitchen and it may need some industrial baking tools. I had a wish to try it though!
When I saw beautiful patterns on jam rolls, making it more appealing, my urge to make it increased. I have been sleeping on this idea for quite some time and suddenly thought, I should give it a shot! What is life if we don’t throw in a little challenge now and then? My interest was renewed when I watched a beautiful video on swiss rolls.
I adapted the sponge cake recipe from japanese roll cake/swiss roll, thanking her for the clear, elegant presentation. The result was exactly the way it should be and I was spell bound by the spongy texture. I had to convert all the ingredients into my comfortable cup measurements. And only 2 eggs!…I couldn’t believe it as I have seen recipes with four and six eggs to make sponge cakes. Encouraged by this simple recipe with just 4 ingredients, I set sailing.
The design on the underside of the cake was an extra detail I added, being a little crafty! Instead of jam, store bought chocolate frosting is used, so I renamed it as chocolate roll. I am a chocoholic, no doubt!
Cake batter for drawing a pattern
- 1 egg white
- 2 tbsp butter
- 3 tbsp sugar
- 3 tbsp flour
- 1 tbsp cocoa powder
- 3 drops of green food colour
- Draw a patter on a paper and place it in a baking tray. (I used a square tray.)
- Lay parchment paper inside the tray and cut the corner to fit it in.
- Mix butter, sugar, egg white and flour in a bowl.
- Take a small part of it and add green colour or any fancy colour.
- Add cocoa powder to the remaining larger part.
- Fill two piping bags with the colours and pipe pattern slowly on the parchment paper. (I removed the paper to a flat surface so it is easier to move around and trace the design with the coloured cake batter.)
- Put this in the baking tray and allow it to set in a refrigerator so it will not spread when sponge cake batter is added.
Ingredients for sponge cake
- 2 eggs
- 1/2 cup sifted sugar powder (icing sugar is fine)
- 1/4 cake flour (I used all purpose flour)
- 2 tbsp milk
- Beat the eggs and powdered sugar with a wire whisk.
- Place it on hot water and whisk to dissolve the sugar and warm it slightly. (Remember we don’t want sweet scrambled eggs.)
- Beat the mixture with an electric mixer for 5 minutes on high speed for it to turn fluffy.
- Then beat for 2 minutes on low speed to foam.
- Add sifted cake flour and fold in gently about 10 times with a spatula.
- Fold for about 50 times after adding milk.
- Remove baking tray from refrigerator and pour the batter into it.
- Spread it by tilting the tray to fill the corners.
- Drop tray gently on counter top to release any air bubbles trapped under.
- Bake it in a preheated oven at 350° F for 12 minutes.
- When baked, remove from oven and drop it gently on counter top to prevent shrinking.
- Remove cake holding the parchment paper and cool on a rack.
- When it is warm to touch, invert the cake on another piece of parchment paper.
- Gently pull out parchment paper to reveal the pattern on top.
- Turn the cake to the other side and spread chocolate frosting.
- Roll it and cover it with parchment paper tightly and place it in refrigerator for 30 minutes.
- Take the roll out and slice it into smaller pieces.