What to add to the sponge cake dough to prevent it from cracking: one simple ingredient

If you need to quickly prepare something for tea, a sponge cake roll is the perfect option. The dough bakes quickly and goes well with any filling. But when rolled up, the finished sponge cake can crack. To prevent this from happening, add one simple ingredient to the dough.

Food blogger Olena Kornienko (olena_kor) shared her idea for making the perfect sponge cake roll on Instagram. To make the sponge cake for a roll with a filling flexible and elastic, just add a little milk to the dough.

Ingredients for the sponge cake:

• 4 chicken eggs
• 120 g of wheat flour
• 80 g of sugar
• a pinch of salt
• 2 tsp of baking powder
• 80 ml of milk
• 40 g of vegetable oil

Ingredients for the cream:

• 150 ml of 33% cream
• 150 g of cream cheese (classic)
• 70 g of icing sugar

How to make the sponge cake:

1. Beat sugar, egg, and a pinch of salt until light and fluffy.

2. Add the flour mixed with baking powder to the mixture.

3. Then add vegetable oil, and milk at room temperature, and knead with a spatula.

4. Spread the dough in a thin layer on parchment paper and put it in the oven preheated to 180° for 10-15 minutes. Bake on the top-down mode.

5. Cool the sponge cake.

6. For the cream, whip the cream, and add the cottage cheese and powdered sugar.

7. Add chopped raspberries (any other berry).

8. Spread the cream on the cooled sponge cake (on the side that was on the parchment), put the berries, and roll it up.

9. Fix the roll with cling film or a bag.

10. Put in the refrigerator overnight to soak.