Sponge Roll

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 eggs, at room temperature
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup sifted cake flour
  • Confectioners’ sugar
  • cups heavy cream, whipped
  • 2 tablespoons orange liqueur
  • ¼ cup pistachio nuts, unsalted


    1. Preheat oven to hot (400°F.). Line a greased jelly-roll pan (15½ × 10½ inches) with parchment paper and grease again.

    2. Beat the eggs together with the baking powder and the salt until very thick and light colored. Gradually beat in the sugar. The mixture should form a ribbon as it drops from the beaters.

    3. Stir in the vanilla and then fold in the flour gently. Pour the batter into the prepared pan, spread evenly, and bake for thirteen minutes, or until done. Turn immediately onto a clean towel that has been generously sprinkled with confectioners’ sugar.

    4. Quickly remove the paper and roll, jelly-roll style, starting with the long side and enclosing the towel inside. Cool on a rack.

    5. Combine the cream, one-quarter cup of confectioners’ sugar, the liqueur and the nuts. Unroll the cooled cake and spread with the cream mixture. Reroll. Sprinkle with confectioners’ sugar and chill before serving.