Fluffy Lang Rolled Sponge Cake Recipe: Easy Homemade Dessert

Updated at: 05/06/2025

Indulge in the delicate sweetness and airy lightness of a Lang Rolled Sponge Cake, a delightful dessert that's surprisingly simple to make at home. This classic recipe boasts a wonderfully soft, fluffy texture, achieved through a careful balance of ingredients and a gentle baking process. The subtle sweetness of the cake provides the perfect canvas for your favorite fillings, whether it's a creamy buttercream, luscious fruit preserves, or a simple dusting of powdered sugar. Imagine the joy of slicing into this elegant roll, revealing its perfectly layered interior and a melt-in-your-mouth experience. It's the perfect treat for any occasion, from afternoon tea to a celebratory gathering.

The beauty of this recipe lies in its simplicity and the rewarding results. With just a few readily available ingredients and a little patience, you can create a show-stopping dessert that will impress your family and friends. Ready to embark on this delicious baking adventure? Let's dive into the step-by-step guide to crafting your very own Lang Rolled Sponge Cake.

Tools Needed

  • Oven
  • Mixer
  • Baking pan
  • Parchment paper
  • Spatula

Ingredients

  • Sugar (white): 70g
  • Flour (number ten preferred, all-purpose or number eight as alternative): 60g
  • Fresh milk: 50ml
  • Cooking oil: 40g
  • Chicken eggs (size L, 5-6 depending on size): 5
  • Lemon juice (or orange juice): 1/3 lemon
  • Salt: a pinch
  • Jam (pineapple, strawberry, or your choice): null

Step-by-Step Instructions

Step 1. Prepare the Batter

  • Separate egg whites and yolks carefully, ensuring no yolk gets into the whites.
  • Add a pinch of salt and lemon juice (or orange juice) to the egg whites.
  • Beat egg whites with a mixer on low speed until foamy, gradually adding sugar until dissolved.
  • Increase mixer speed and beat for about 5 minutes until stiff peaks form.
Separate egg whites and yolks carefully, ensuring no yolk gets into the whites. [80.04]Add a pinch of salt and lemon juice (or orange juice) to the egg whites. [98.159]Beat egg whites with a mixer on low speed until foamy, gradually adding sugar until dissolved. [113.2]Increase mixer speed and beat for about 5 minutes until stiff peaks form. [132.16]
Prepare the Batter
  • In a separate bowl, whisk together egg yolks, cooking oil, and fresh milk until combined.
  • Gradually add flour (or flour and cornstarch mixture) to the yolk mixture, mixing until smooth.
  • Gently fold 1/4 of the beaten egg whites into the yolk mixture to lighten it.
  • Fold the remaining egg whites into the yolk mixture in stages, mixing gently until combined.
In a separate bowl, whisk together egg yolks, cooking oil, and fresh milk until combined. [183.2]Gradually add flour (or flour and cornstarch mixture) to the yolk mixture, mixing until smooth. [194]Gently fold 1/4 of the beaten egg whites into the yolk mixture to lighten it. [226.319]Fold the remaining egg whites into the yolk mixture in stages, mixing gently until combined. [268.32]
Prepare the Batter

Step 2. Bake and Cool

  • Preheat oven to 160°C (320°F). Line baking pan with parchment paper.
  • Pour batter into the prepared pan, spread evenly, and tap to remove air bubbles.
  • Bake for 40-50 minutes at 160°C (320°F) until golden brown and springy to the touch.
  • Let the cake cool completely. Trim the edges and cut shallow lines across the cake, about 1cm apart.
Pour batter into the prepared pan, spread evenly, and tap to remove air bubbles. [316.8]Bake for 40-50 minutes at 160°C (320°F) until golden brown and springy to the touch. [326.8]Let the cake cool completely. Trim the edges and cut shallow lines across the cake, about 1cm apart. [354.08]
Bake and Cool

Step 3. Roll and Fill

  • Spread jam evenly over the cake.
  • Roll up the cake tightly using the parchment paper as a guide.
Spread jam evenly over the cake. [421.199]Roll up the cake tightly using the parchment paper as a guide. [439.24]
Roll and Fill

Step 4. Serve

  • Slice and serve.
Slice and serve. [462.12]
Serve

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

  • Using number ten flour results in a more stable cake that is less likely to collapse.
  • If you don't have number ten flour, you can substitute with all-purpose or number eight flour, but the cake may be less stable.
  • Adding vanilla extract enhances the cake's flavor.
  • To prevent a fishy smell, ensure eggs are fresh, thoroughly washed, and properly baked.
  • Rolling the cake while it is still warm makes it easier and prevents breakage.

Nutrition

  • N/A

FAQs

1. Can I use a different type of flour for the Lang Rolled Sponge Cake?

While cake flour is recommended for its delicate texture, you can experiment with all-purpose flour. Just be aware that the cake might be slightly denser.

2. How do I prevent the cake from cracking when I roll it up?

Ensure the cake is completely cool before rolling. A slightly damp kitchen towel placed over the cake before rolling can help prevent cracking. Don't roll it too tightly.


With its delicate texture and delightful flavor, this Fluffy Lang Rolled Sponge Cake is sure to become a new favorite dessert. The relatively simple steps and readily available ingredients make it a perfect recipe for bakers of all skill levels. So, gather your ingredients, follow the steps, and enjoy the sweet reward of a homemade masterpiece!