Soft sponge for filled rolls

Published on 21 April 2020

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A soft sponge base to fill with lemon custard from the blog, jam, Nutella or your preferred filling. Delicious.

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INGREDIENTS FOR A 32 x 36 TRAY

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0 steps completed out of 17

1.Step 1 of 17
I mix whole eggs and sugar in mixer bowl.
2.Step 2 of 17
I whisk at least 10 minutes until fluffy and ribbon-forming.
3.Step 3 of 17
I sift flour and cornflour 2 times.
4.Step 4 of 17
I add vanilla.
5.Step 5 of 17
I line tray with parchment.
6.Step 6 of 17
I fold about half the flour into whisked eggs.
7.Step 7 of 17
I add remaining flour.
8.Step 8 of 17
Batter is smooth and flour incorporated.
9.Step 9 of 17
I add batter to tray.
10.Step 10 of 17
I level with a spatula.
11.Step 11 of 17
I bake at 180°C for 10 minutes, keeping golden but soft so it rolls without cracking.
12.Step 12 of 17
I sprinkle caster sugar on top.
13.Step 13 of 17
I wet and wring a tea towel, turn sponge onto it and carefully remove paper.
14.Step 14 of 17
I roll gently.
15.Step 15 of 17
I cool.
16.Step 16 of 17
Fill as preferred.
17.Step 17 of 17
I filled with custard and strawberries, rolled and refrigerated, dusting with icing sugar before serving.

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