Name: Gluten-free fruit sponge roll
Prep time: 30 min
Yield: 1 roll
Ingredients: 5 pcs Eggs; 100 g Sugar; 1 pinch Salt; 35 ml Neutral oil; 35 ml Water; 120 g Schär Mix B Bread flour; Thick berry jam, Blueberry or raspberry jam works well.; Fresh fruit or berries, For the filling and decoration; wash and dry thoroughly. (optional); Chopped nuts, For the top, instead of or together with fresh fruit. (optional)

Homemade fruit sponge roll with berry jam, mascarpone cream spread on top and fresh berries

Recipes

Rolled sponge / dessert

A tender sponge with berry jam and cream, finished with cream and optional fresh fruit.

Tested

This sponge-roll base was baked successfully.

Active time: 30 min
Yield: 1 roll
Difficulty: Easy

Plus 15–20 min baking and complete cooling before filling.

Flour: Schär Mix B Bread

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Filling

Choose a cream.

Choose a filling. Your choice changes the ingredients and preparation steps.

Choose a cream.

RecommendedWhipped cream with mascarponeA light, quick cream for filling pastries or layering sponge cakes that holds its shape well.View cream recipe

Vanilla buttercreamA rich, stable cream for filling and decorating cakes and pastries.View cream recipe

Before you start

Plan for the rest.

Keep this in mind

Cool the sponge rolled with its parchment. Fill only when completely cold.

Keep this in mind

Choose thick blueberry or raspberry jam and a cream. As soon as the cream is whipped, reserve a few spoonfuls for the top.

Ingredients

Sponge

Eggs
5 pcs
Sugar
100 g5 tbsp
Salt
1 pinch
Neutral oil
35 ml
Water
35 ml
Schär Mix B Bread flour
120 g6 tbsp

Filling and decoration

Thick berry jamBlueberry or raspberry jam works well.
Fresh fruit or berries (optional)For the filling and decoration; wash and dry thoroughly.
Chopped nuts (optional)For the top, instead of or together with fresh fruit.

Method

Choose a cream first

Cook Mode shows one step at a time, with ingredients and timers close at hand.

01
About 10 min
Whip to ribbon stage
Whip the eggs with the sugar and salt for about 10 minutes.
CheckpointThe mixture is pale and thick, and falls from the whisk in a broad ribbon that remains visible briefly.
02
Fold the batter
Fold in the oil, then the water. Add the flour gradually and fold gently just until no dry pockets remain.
03
180–200°C · 15–20 min
Bake the sponge
Preheat the oven to 180–200°C. Line a rimmed baking tray with parchment and spread the batter into a thin, even rectangle. Bake for 15–20 minutes.
CheckpointThe sponge is lightly golden, springs back when touched and remains flexible enough to roll.
04
Roll with the parchment
While still warm, loosely roll the sponge together with the parchment it was baked on. Do not peel the paper away: it stays between the turns. Leave the sponge rolled until completely cool.
05
Unroll and spread the jam
TipDo not press the sponge flat: let the edge keep its inward curve to avoid cracking.
Set aside a few spoonfuls of the freshly whipped cream for the top. Gently unroll the completely cooled sponge. Then carefully peel the parchment away from the sponge, leaving the sponge resting on the same paper. Spread a thin layer of thick berry jam.
06
Spread the cream
TipThe clear border gives the cream room to spread as you roll, so it does not squeeze out at the seam.
Gently spread the remaining cream over the jam. Leave about 2 cm without cream along the edge that will close the roll. Add fresh fruit or berries if you like.
07
Reroll and decorate
TipBefore serving, refrigerate the roll for about 2 hours so the cream and filling can set.
On the same parchment, reroll from the curled edge. Keep the paper underneath the roll and place the roll seam-side down. Spread the reserved cream over the top and decorate with fruit, berries or chopped nuts if you like.