Sponge Cake Ingredients:
4 large eggs (room temperature, separated)
1/4 cup + 2 tsp granulated sugar (divided)
2 tbsp + 2 tsp milk (room temperature)
2 tbsp neutral oil (vegetable or canola)
6 tbsp cake flour (sifted)
1/4 tsp lemon juice
Optional: pastel food coloring ( butterfly pea flower power)
Note: Since my cake was yellow the blue turned green.
Cream Filling:
3/4 cup + 2 tbsp heavy whipping cream (chilled)
2 tbsp powdered sugar. You may need to add more to make it thick enough to spread.
1/2 to 1 tsp flavoring
Optional: food coloring (Beet Juice)
Instructions
1. Prep the Oven & Pan
Preheat oven to 338°F (170°C).
Line a 9x13 inch jelly roll pan with parchment paper.
2. Make the Sponge
In a bowl, whisk together egg yolks, 2 tsp sugar, milk, and oil until smooth.
Sift in the cake flour and whisk until combined.
In a separate bowl, beat egg whites with lemon juice until foamy.
Gradually add the remaining 1/4 cup sugar, beating until stiff, glossy peaks form.
Gently fold the meringue into the yolk batter in 3 additions to keep it airy.
Pour into the pan, smooth the top, and tap lightly to remove bubbles.
Bake for 15–17 minutes, until lightly golden and springy.
3. Cool & Shape
Invert the hot cake onto a new piece of parchment or a clean towel.
Peel off the baking paper and gently roll the cake (with towel inside) to shape it. Let it cool completely.
4. Whip the Cream
Whip together heavy cream, powdered sugar, and flavoring until medium peaks form.
Add optional coloring and chill until ready to use.
5. Assemble
Unroll cooled cake, spread with cream filling evenly.
Carefully roll it back up (without towel), wrap it, and chill in the fridge for at least 1 hour.
6. Serve & Enjoy
Slice with a serrated knife for best presentation. Serve chilled.
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