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Swiss Roll Sponge

Recipe by Once Upon a Pastry

A moist Swiss roll sponge, softer than genoise and simpler than Japanese sponge. Ideal for Yule logs or as a base to fill with ganache, jam or cream.

MediumFrenchServes 8

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Source Video
41m
Prep
12m
Cook
10m
Cleanup
1h 3m
Total

Cost Breakdown

Total cost:$2.55
Per serving:$0.32

Critical Success Points

  • Whip the egg whites to bird‑beak peaks without over‑beating
  • Sift flour and leavening before incorporation
  • Eliminate all air bubbles before baking
  • Roll the sponge immediately after baking while it is still warm

Safety Warnings

  • Handle the hot oven; wear kitchen gloves when removing the sponge
  • The hot sponge can burn skin during rolling; work quickly but carefully

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