Next, I gently fold in the flour, using slow movements to keep as much air as possible. I spread the batter evenly onto a parchment-lined baking sheet, making sure there are no thin corners. I bake the sponge just until set and springy, not golden, because overbaking makes rolling risky.
As soon as the sponge comes out of the oven, I flip it onto a clean kitchen towel, peel off the parchment, and roll it while it’s still warm. This step felt intimidating the first time I tried it, but rolling warm prevents cracks later. I let it cool completely while rolled.
For the filling, I mix mascarpone, Nutella, and vanilla sugar until smooth and creamy. Once the sponge is cool, I unroll it gently, brush it lightly with coffee, spread the cream evenly, and roll it back up with steady pressure. I finish by dusting generously with icing sugar before chilling.
Pro Tips for Best Results
I tested this sponge several times, and the biggest lesson I learned is to stop baking earlier than feels intuitive. A pale sponge rolls better than a golden one, even if it looks underdone at first.
Another tip I learned the hard way is to always roll the sponge while it’s warm. I once waited too long, and the cake cracked immediately. Rolling early trains it to hold its shape.
For the filling, I’ve tried mixing Nutella first and mascarpone first, and trust me, folding Nutella into mascarpone works better. It keeps the cream smooth and prevents overmixing.
Finally, don’t skip the coffee soak. I tested the cake without it, and the sponge felt flatter and drier. Even a small amount makes a noticeable difference.
Common Mistakes to Avoid
The first mistake I made was overwhipping the eggs, which caused the sponge to bake unevenly. You want them thick and pale, not stiff or dry.
Another mistake is spreading the batter unevenly on the tray. Thin spots bake faster and crack more easily, so I always take time to level it.
I’ve also used mascarpone straight from the fridge before, which made the cream lumpy. Letting it soften slightly makes blending much easier.(See the next page below to continue…)