Spanish Cream-Filled Rolled Sponge Cake

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This classic Spanish rolled sponge cake features a featherlight genoise-style sheet rolled around a luscious vanilla pastry cream. Baked in a jelly-roll pan and rolled while still warm, it stays tender and moist for days. It is a beloved staple in Spanish home baking and café counters, often served in thin slices with coffee.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 13 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 1 gFiber
• 26 gSugar
• 7 gProtein
• 85 mgSodium
• 140 mgPotassium
• 105 mgCalcium
• 1.4 mgIron
• 0 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the sponge

• 4 large eggs, room temperature
• 100 g granulated sugar
• 1 tsp pure vanilla extract
• Pinch of fine salt
• 100 g all-purpose flour, sifted
• 30 g unsalted butter, melted and slightly cooled
• Powdered sugar, for dusting

For the vanilla pastry cream filling

• 400 ml whole milk
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 4 large egg yolks
• 80 g granulated sugar
• 35 g cornstarch
• 20 g unsalted butter
• 120 ml heavy cream, cold

Optional finish

• 2 tbsp apricot jam, warmed and strained
• Extra powdered sugar for serving

Directions

1. Preheat the oven to 180°C (350°F). Line a 25×35 cm jelly-roll pan with parchment paper, leaving a slight overhang on the short sides for easy lifting.
2. In a heatproof bowl set over barely simmering water, whisk the eggs, sugar, and salt until just warm to the touch (about 40°C). Remove from heat and beat with an electric mixer on high for 6-8 minutes, until the mixture is pale, tripled in volume, and forms a ribbon when the beaters are lifted.
3. Gently fold the sifted flour into the egg mixture in three additions using a large spatula, taking care not to deflate the batter. Drizzle the melted butter along the spatula and fold just until no streaks remain.
4. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 10-12 minutes, until the top is golden and springs back lightly when touched.
5. Meanwhile, lay a clean kitchen towel on the work surface and dust it generously with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment, and roll the cake (with the towel inside) from the short side into a tight log. Let it cool completely on a wire rack.
6. While the cake cools, make the pastry cream: heat the milk with the vanilla bean and seeds in a saucepan until just steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour the hot milk into the yolks while whisking, then return the mixture to the pan and cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat, stir in the butter, and press plastic wrap directly onto the surface. Chill until cold.
7. Whip the cold heavy cream to soft peaks and fold it into the chilled pastry cream. Carefully unroll the cooled sponge, spread the cream evenly over the surface, and re-roll tightly without the towel.
8. Trim the ends and place the roll seam-side down on a serving platter. Brush lightly with the optional warm apricot jam and dust generously with powdered sugar. Chill for at least 1 hour before slicing with a serrated knife.
9. Serve in thick slices with espresso or a glass of sweet dessert wine.

Cook’s Notes

• Do not skip rolling the cake while it is hot; this sets the shape and prevents cracks when re-rolling later.
• For a chocolate variation, fold 30 g sifted cocoa into the flour and add 100 g melted dark chocolate to the pastry cream.
• The cake can be made a day ahead; wrap the finished roll tightly in plastic and refrigerate, dusting with powdered sugar just before serving.
• If the sponge cracks slightly when rolling, simply patch it with the cream filling; it will be hidden inside.

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