Mini Sponge Cake Rolls: the easy, bite-sized recipe for strawberry sponge cake rolls

Total time: 30 Min
Difficulty: Low
Serves: 9 people
By Cookist

Swiss rolls are not only impressive, but they’re delicious too. In fact, it’s a classic children’s favorite. Unfortunately, they’re often difficult and cumbersome to make. That’s why we decided to make these bite-sized Mini Sponge Cake Rolls. They have everything you’d expect in a swiss roll—a light, sweet flavor, with a soft and fluffy texture.

They’re basically a miniature version of the large strawberry swiss rolls we’re used to. For this sweet dessert, you only need a handful of pantry ingredients (the usual suspects like flour, sugar, and eggs). The cake is cut in strips and rolled to form mini swiss rolls—they’re just the cutest!


How to roll a Sponge Cake

Make sure to roll the Sponge Cake while it’s still warm, this will prevent it from cracking. If the cake has cooled down too much, you can warm the milk slightly. This will warm up the cake.

Essential Tips For The Perfect Strawberry Sponge Cake Rolls 

Before adding whipped cream, you can add a layer of strawberry jam. You can change up this recipe, it does not have to be strawberries. Other topping ideas include:

  • Add a layer of hazelnut spread, and top with a whipped cream and chocolate ganache.
  • Spread with mascarpone and top with a cream cheese frosting.
  • Add any of your favorite fruits.

How to store Strawberry Cake Rolls

Even though the cake itself can be frozen tightly wrapped it will keep up to 3 months. It won’t be easy to roll once frozen and thawed – cracks are likely to form. It’s best to make the rolls fresh! The completed desserts can be stored in the refrigerator until you’re ready to serve.


For the biscuit
Flour 00 type
120 g (1 cup)
120 g (1 cup)
50 ml
eggs at room temperature
peel of one lemon
Vanilla Extract
5 ml (1 tsp)
A pinch of salt
Whipped cream

How to make Sponge Cake Rolls

In a small bowl, combine the eggs, sugar, salt, lemon zest, vanilla extract and mix with a hand blender until smooth.

Sift in the flour and fold to combine.

Pour the mixture into a baking tray lined with baking paper. The tray measures 40 x 30 cm.

Bake in a preheated oven at 200°C/400°F for 7-8 minutes.

Take the cake out of the oven, and use a ruler to slice it into strips.

Brush the cake strips with milk.

Dust the cake strips with powdered sugar.

Use a piping bag to top the cake strips with whipped cream.

Roll up the creamed cake strips and top with more whipped cream.

Top with sliced strawberries.

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