Fluffy Raspberry Sponge Roll


My husband asked for a raspberry sponge roll for his birthday. Since I love sponge rolls, his wish was my command. Simple as that. I honestly have no idea why sponge rolls seem to be very much out of fashion. They are super quick to make and usually are gone with in seconds. Everybody seems to enjoy them. However, for some reason nobody makes them. Go figure. If you look for sponge rolls on my blog, you will find plenty.

Himbeer-BiskuitrolleI love sponge, it is one of my favorite doughs. It is super spongy (hence the name), very soft and can be combined with any flavor. The good thing is that it usually tastes even better on the second or third day as it was able to suck up all the flavor without becoming dense. If you would like to get lots of helpful tips on how to handle sponge batter, why don’t you look here. The most important aspect of spone cake is that you measure all your ingredients prior before starting. Sponge cake is so airy because you beat so much air into the eggs. You don’t want your eggs to deflate if you are frantically looking for ingredients or waiting for your oven to heat up. Do not have sponge batter sit for too long, otherwise your result may be like gummy.

Himbeer-BiskuitrolleBut other than that sponge cake really is much easier than you may think. Just give it a go. I personally love sponge cake a lot, it is so light and airy, it simply is the best. The raspberry cream is not as heavy and not as sweet as many as it does not contain that much butter and sugar. I hope you have fun baking this and as always I am happy to receive feedback and will try to help if you encounter problems.


Fluffy Raspberry Sponge Roll

Serves: One sponge roll
Prep Time: 25min Cooking Time: 15min Total Time: 40min

Fluffy Raspberry Sponge Roll


  • Sponge Roll
  • 5 eggs at room temperature, important: eggs have to be at room temperature
  • 100 grams of regular sugar
  • A pinch of salt
  • 75 grams of all-purpose flour
  • 30 grams of cornstarch

  • Raspberry Cream Filling
  • 250 grams of either fresh or frozen raspberries
  • 120+ 40 milliliters of milk
  • 1 package of instant vanilla pudding
  • 2 tablespoons of regular sugar
  • 90 grams of butter, at room temperature
  • 90 grams of cream cheese
  • 30 grams of regular sugar



For the sponge roll preheat oven to 200 degrees Celsius and prepare a regular baking sheet with parchment paper. Just make sure the parchment paper covers the whole sheet.


Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat/grease and that your mixer was properly cleaned. Now beat the egg yolks with the sugar. Beat until the color becomes much paler and you have a creamy consistency. This usually takes several minutes.


Clean your mixer thoroughly and beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside.


Gently pour the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top. Don't skip this step. It is important that the flour mix was sifted. Gently mix all ingredients with a wooden spoon or spatula. Try to incorperate the flour mix and egg whites without losing volume. Don't overmix. Using a spoon, put batter on the prepared baking sheet and immediately bake. Don't let the batter sit for too long as it will quickly lose volume. Pour on prepared baking sheet and bake for 8-11 minutes. The top should look golden brown. Watch the oven carefully, it happens rather quickly. Meanwhile take a tea towel and spray with water or put in water and wring it out and put on clean surface.


Once you take the sponge cake out of the oven, transfer to the towel (parchment side paper up) and take off the parchment paper. Roll up with the towel still inside and let cool off. Don't wait too long until you roll it up, otherwise you will get cracks.


For the raspberry filling put raspberries and 120 milliliters of milk in a pot on the stove and bring to boil. As soon as raspberries are soft, take out and blend (e.g. food processor or even with a fork). Put instant vanilla pudding, two tablespoons of white sugar and 50 milliliters of milk in a mug and stir until you see no lumps. Bring pureed raspberries and milk to a boil again and add the vanilla pudding mix. Stir constantly and bring to boil for at least two minutes until it thickens. Transfer mixture to the fridge and let cool off for at least 10 minutes.


Meanwhile cream butter, cream cheese and 30 grams of sugar in a bowl with a mixture. Slowly add the cooled-off blueberry mix by the spoonful until you have a nicely colored cream. Put in the fridge for a little, covered in plastic wrap.


To assemble the roll, first unroll and take the towel away, then fill generously with raspberry cream. Be sure to keep about two tablespoons of cream aside for the topping. Roll up and pipe about eight roses on top. If desired, sprinkle with icing sugar.


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