Sponge Cake Roll

Rolada biszkoptowa z galaretką i bitą śmietaną

Sponge Cake Roll with Jelly is a classic dessert loved by both: children and adults. It is very popular type of cake in Poland, you can get it in most of the bakeries. Mine is filled with a little bit sweetened whipped cream and red strawberry jelly. There is not much sugar added, so many Poles would say: ‘It’s perfect, because it’s not too sweet’, which is a synonym of an ideal dessert for us:)

Try also: Karpatka, another cake beloved by Poles.

Sponge Cake Roll



  • 4 eggs
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract (optional)

Whipped Cream:

  • 2 cups heavy/whipping cream (minimum 36% fat content)
  • 2 tablespoons powdered sugar


  • 1 packet fruit-flavored jelly
  • 250 ml boiling water

Start preparing the Sponge Cake Roll by dissolving the jelly in boiling water. Then, allow it to cool in a rectangular form, ensuring that the jelly reaches a height of 1.5 cm (half an inch).

Preheat the oven to 180 degrees Celsius. Line a baking tray with dimensions of approximately 30×40 cm with parchment paper.

Separate egg whites from yolks. Beat egg whites until stiff, gradually adding sugar. Add yolks and continue beating until the mixture is fluffy and light. Gently fold in the sifted flour with baking powder into the egg mixture. Carefully mix, trying not to lose the fluffiness. Add vanilla extract. Pour the batter onto the prepared tray, evenly spreading it over the entire surface. Bake in the preheated oven for about 12-15 minutes or until the sponge becomes golden brown.

Meanwhile, prepare a clean cloth or parchment paper dampened with water.

After baking, flip the sponge onto the prepared cloth or parchment paper. Carefully remove the baking paper, then roll the sponge into a log along with the cloth or paper, starting from the shorter side. Allow the rolled sponge to cool.

In the meantime, whip the heavy cream with powdered sugar until stiff peaks form.

Once the sponge has cooled, spread the whipped cream evenly over the unrolled sponge. Then, slice the set jelly into narrow strips and arrange them along the shorter edge of the sponge.

Roll the sponge back into a log, this time without the cloth or paper. Transfer the roll to a platter and chill in the refrigerator.

Before serving, you can decorate Sponge Cake Roll with Jelly with additional whipped cream or fruits. I simply like to sprinkle the cake with powdered sugar.


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