Delicate cocoa sponge, fluffy whipped cream, and refreshing lemon curd – this roll is light, moist, and surprisingly easy to make. The sponge bakes in just a few minutes and contains no flour at all. Once cooled, it’s filled with whipped cream, and if you want to brighten up the dessert, you can add a few spoonfuls of lemon curd. It tastes best well chilled.
What You’ll Need
For the sponge:
- 5 large eggs,
- 4 tablespoons granulated sugar,
- 2 heaping tablespoons cocoa powder,
- a pinch of salt,
- a little butter for greasing the baking paper.
For the filling:
- 2 cups whipping cream (33–40%),
- whipping cream stabilizer,
- optionally 2 tablespoons lemon curd.
Step-by-Step Preparation:
1. Preheat the oven: Preheat your oven to 190°C.
2. Whip the eggs: Beat the eggs with a pinch of salt and sugar until you get a thick, pale foam. The mixture should be really well whipped, as the air in the eggs helps keep the sponge light.
3. Add cocoa: Gently fold the cocoa powder into the whipped mixture. Mix carefully so the batter doesn’t deflate.
4. Prepare the baking tray: Line a baking tray with parchment paper and lightly grease it with butter. Spread the batter evenly into a thin layer.
5. Bake: Bake the sponge for about 5–7 minutes at 190°C. Don’t overbake, so it stays flexible and doesn’t crack when rolled.
6. Roll up the sponge: Let the baked sponge rest briefly. Then, turn it out onto a clean tea towel so the baking paper is on top. Carefully peel off the paper and, while still warm, roll the sponge into a log.
7. Cool: Let the rolled sponge cool completely. This helps it keep its shape and prevents cracking when filled.
8. Prepare the filling: Whip the cream with the stabilizer until stiff. For a fresher taste, you can add two tablespoons of lemon curd.
9. Fill: Carefully unroll the cooled sponge, spread with the whipped cream filling, and roll it up tightly again.
10. Chill: Let the finished roll chill well in the fridge before serving, so the filling sets and the roll slices nicely.
What Can Go Wrong
The sponge cracks: It was probably baked too long or allowed to cool completely before the first rolling.
The whipped cream won’t hold: The cream wasn’t cold enough or wasn’t whipped stiff. A stabilizer can help.
The roll unravels when filling: There may be too much filling. It’s better to leave a small empty border at the edges.
Final Tip
Lemon curd gives the otherwise sweet whipped cream filling a pleasant tartness, making the roll feel lighter. If you don’t have lemon curd, you can leave the cream plain or flavor it with a little vanilla.
Enjoy!
