Egg Sponge
Submitted by nacho4
Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
55 minThis savory egg sponge is a blank canvas that turns into an impressive roulade once filled and rolled. The base is a classic bechamel (butter, flour, milk) enriched with egg yolks and Parmesan, then lightened with stiffly beaten egg whites. It bakes into a golden, flexible sheet that rolls without cracking.
The technique borrows from souffle making. Cook the roux for 3 minutes, whisk in hot milk, simmer until thick, then beat in egg yolks one at a time and the Parmesan. Separately, beat the whites with cream of tartar to stiff peaks. Fold them in gently. That folding step is what gives the sponge its light, airy texture.
Spread the batter into a lined jelly roll pan and bake 25 minutes until firm and golden. The trick to rolling: invert immediately onto buttered waxed paper, peel off the baking paper, trim the short edges, and fill while still warm. A cool sponge cracks. A warm sponge rolls.
Chef Tips
- Room temperature egg whites whip to greater volume. Pull the eggs from the fridge 30 minutes before starting.
- Butter AND flour the waxed paper lining. The sponge sticks aggressively to ungreased paper.
- Stir one-third of the whites into the base first to lighten it. Then fold the rest gently. This two-step folding prevents deflating.
- Trim ¼ inch from the short edges before rolling. The dry edges crack instead of bending.
Variations
- Spinach and ricotta filling: Spread wilted spinach mixed with ricotta, garlic, and lemon juice over the sponge before rolling.
- Smoked salmon: Fill with cream cheese, smoked salmon, and fresh dill for an elegant appetizer roulade.
- Ham and Gruyere: Layer thin slices of ham and grated Gruyere for a heartier, lunch-worthy roll.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a saucepan melt the butter over low heat, stir in the flour, and cook the roux, stirring, for 3 minutes.
Remove the pan from the heat and add the milk, heated, in a stream, whisking.
Simmer the mixture, whisking occasionally, for 5 minutes, add the nutmeg and salt and pepper to taste, and transfer the mixture to a large bowl.
Whisk in the egg yolks, 1 at a time, whisking well after each addition, and whisk in the parmesan.
In a bowl with an electric mixer beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they just hold stiff peaks.
Stir one third of the whites into the mixture and fold in the remaining whites gently but thoroughly.
Spread the sponge batter evenly in a buttered 15½ by 15½ inch jelly roll pan lined with buttered and floured waxed paper and bake it for 25 minutes, or until it is golden and firm to the touch.
Cover the egg sponge with a sheet of buttered waxed paper, buttered side down, and a dish towel, invert a baking sheet over the towel, and invert the egg sponge onto the baking sheet.
Remove the jelly roll pan and the waxed paper carefully and trim ¼ inch from the short sides of the egg sponge.
Fill the egg sponge with the filling of your choice while it is still warm and flexible.
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