Rolled Savoy Sponge (Serves 8-10)


  • 55gm plain flour 

  • 4 eggs

  • 100gm caster sugar

  • 100gm berry jam


  1. Preheat the oven to 180°C. Take a 36 cm x 26 cm (14 x 10 inch) Swiss roll tin or equivalent dish and line it with baking paper.
  2. Place the egg yolks and half the sugar in the bowl of an electric mixer and beat until foamy.
  3. In a separate bowl, mix the egg whites with in the remaining sugar until well incorporated. Gently fold the egg whites into the beaten yolks, then fold in the flour. Avoid over-mixing the flour.
  4. Pour the mixture into the prepared tin and spread to the edges. Bake for about 8 minutes or until firm to the touch.
  5. Turn the warm sponge out onto a clean tea towel. Peel off the baking paper. Spread three-quarters of the jam over the sponge, then carefully roll the sponge up firmly.
  6. Eventually, dust with icing sugar and serve. It's lovely served with a dollop of cream and a few blueberries.

Recipe by Aleth 
This cake is from the Alps/Savoie region. This regional recipe is very popular for celebrating family birthdays and name days. You can either roll it with jam or chocolate paste if you prefer’

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