It was exciting to try making a sponge cake roll at home for the first time. Although it was a total disaster, I managed to produce a decent final result despite making numerous mistakes along the way.
Making a sponge cake roll was a new experience for me; perhaps I underestimated the technique involved. The first attempt—which I thought I could easily master today—was a complete failure. I was overconfident that it would succeed, not realizing that making a sponge cake roll is completely different from the standard sponge cakes I usually bake at home. Do I regret it? Not at all; this first attempt marks a fresh start for me to try again.
You are likely familiar with this type of cake, though I felt a bit embarrassed to post about this initial attempt. However, I realized that since I had started from scratch and photographed every step, I should share it. It seems I made a mistake during the batter preparation stage. If you're curious, let's take a look at the recipe below.
Ingredients
30g wheat flour
60g granulated sugar
1 tsp SP (cake emulsifier)
30ml margarine
30g powdered milk
30g cornstarch
20ml cooking oil
Preparation Method
Beat the eggs, granulated sugar, and SP together until the mixture turns white and holds a trail.
 |  |  |
|---|
Then, add the sifted dry ingredients: powdered milk, cornstarch, and wheat flour.
Mix again, then add the melted margarine and cooking oil; mix the
batter once more.
Pour the batter into a pan greased with margarine, spread it evenly, and add a topping design by swirling in some batter tinted with brown coloring.
Bake at 190°C using both top and bottom heat for approximately 20 minutes.
Result
After removing it from the pan, I realized I had failed badly during the flipping process; the cake stuck to the parchment paper I intended to use for rolling. I wasn't sure exactly where I went wrong, but my mother suggested the mistake was that the top of the cake wasn't fully cooked. What saddened me was that the bottom layer of the cake turned out dense and flat, and the topping's color bled downwards.
 |  |  |
|---|
So, I brainstormed a solution: I flipped the cake over, spread jam on the inside, and rolled it up.
 |  |  |
|---|
The result was certainly messy, but still enjoyable. I realized the mistake was likely over-mixing the batter, causing it to collapse during baking—though the taste remained perfectly fine. I’ll give it another try sometime, perhaps with a different recipe. It was definitely a failure, even if it was still edible.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
