Why does the roll crack when I fold it?

The sponge was likely overbaked or allowed to cool before rolling. Bake the thin layer only until set and roll it immediately while it is still hot and flexible.

Can I use regular sugar instead of sweetener?

Yes, if you do not need a sugar-free version. However, the listed amount of sweetener cannot automatically be replaced gram for gram with sugar, so adjust the amount according to the sweetness of your chosen product.

Why is my sponge not airy enough?

The egg whites may not have been whipped sufficiently, or too much air may have been lost during mixing. Fold the whites into the yolk mixture gently with a spatula.

Can I use a different filling?

Yes, although changing the filling will also change the recipe's nutritional values. Choose a thick filling that will not run out when the roll is sliced.

How do I know when the sponge is done?

The thin sponge should be set and lightly colored while remaining flexible. Do not wait for deep browning because the sponge needs to stay pliable enough to roll.

Can I make the roll ahead of time?

Yes. Once completely cool, keep it refrigerated and serve chilled or slightly warmed to room temperature. For the best texture, prepare it no more than 1–2 days before serving.

Roll

Name: Roll
Total time: 20 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 440 g; Mayonnaise — 40 g; Vegetable oil — 200 g; Butter — 100 g; Sugar substitute — 50 g; Vanillin — 1 g

35min

831g

Nutrition per 100g

657

This homemade sugar-free roll is a simple dessert with a soft egg-based sponge and a rich vanilla filling. A granulated sweetener provides sweetness without regular sugar, while butter and vegetable oil give the filling a rich, creamy texture. The key to a flexible sponge is rolling it while it is still hot, before it has a chance to dry out. Once chilled, the roll makes an indulgent homemade treat with a delicate vanilla aroma.

ConfectioneryBakeryAt the TableDessert

WHAT YOU WILL NEED

From ingredients

6 products

Base

Filling

Sweetener

Flavoring

SIMPLE PROCESS

Step by step recipe

For an airy sponge, beat the egg whites and yolks separately, then combine them gently so you preserve as much volume as possible. Mix the mayonnaise into the yolks first and avoid vigorous stirring after adding the whipped whites. Spread the batter into a thin, even layer on baking parchment so it cooks quickly and remains flexible. Prepare the filling ahead of time so it is ready when the sponge comes out of the oven. The most important step is rolling the sponge immediately while it is hot and pliable. Let it cool while rolled, then fill it once completely cool to help prevent cracking.

Step 1

Prepare the egg base

Separate the eggs for the sponge into whites and yolks. Beat the whites separately with part of the sweetener until fluffy, then beat the yolks with the remaining sweetener. Mix the mayonnaise into the yolks until smooth.

Step 2

Combine the batter

Gently fold the whipped egg whites into the yolk mixture. Use a spatula and fold from the bottom upward to preserve as much air as possible. Avoid overmixing the batter.

Step 3

Bake the thin sponge

Line a baking sheet with parchment paper and spread the batter into a thin, even layer. Bake at 200 °C for about 5–6 minutes. Watch it closely because the thin sponge cooks very quickly.

Step 4

Make the vanilla filling

Mix two eggs with the sweetener. Melt 100 g of butter and combine it with 200 g of vegetable oil. Add the vanillin and whip the mixture until smooth. Prepare the filling ahead of time so it is ready when the sponge comes out of the oven.

Step 5

Roll the hot sponge

Remove the sponge from the oven and roll it immediately while it is still hot and flexible. Work carefully but quickly so it does not cool and crack. Leave it rolled until completely cool.

Step 6

Fill and serve

Carefully unroll the cooled sponge, spread the prepared vanilla filling evenly over it, and roll it up again. Refrigerate until the filling has firmed up, then slice into portions and serve.

CHEF'S TIP

Whip the egg whites separately

Well-whipped egg whites help create a light, airy sponge. Use a clean, dry bowl and fold the whites gently into the yolk mixture so you do not lose their volume.

Do not overbake the sponge

A thin sponge cooks very quickly at 200 °C. Start checking it after a few minutes because an overbaked sponge loses flexibility and is much more likely to crack.

Roll it while hot

The sponge is much more flexible when it is fresh from the oven. Roll it immediately and let it cool in that shape so it retains its rolled structure.

Keep the filling spreadable

The butter-based filling should be thick enough to stay inside the roll but soft enough to spread easily. If necessary, let it cool slightly before using.

SUBSTITUTIONS

Add your taste

Use another sweetener The listed sweetener can be replaced with another suitable sweetener, taking into account its sweetness level and the manufacturer's recommended sugar conversion.
Skip the vanilla Vanillin can be omitted if you prefer a milder flavor. The roll will still have a rich taste from the eggs and buttery filling.
Choose neutral vegetable oil Use a mild, neutral-flavored vegetable oil so it does not overpower the vanilla and buttery notes of the filling.
Make the filling smoother Whip the filling thoroughly after combining the ingredients for a smoother texture. Make sure it is thick enough to stay in place when spread over the sponge.

HOW TO STORE

How to Store Homemade Sugar-Free Roll

Let the finished roll cool completely, keeping it rolled, then place it in an airtight container or wrap it tightly to protect it from odors and drying. Because the filling contains egg and butter, refrigerate the dessert and use it within 2 days. Let individual portions sit at room temperature for 10–15 minutes before serving if you prefer a softer filling. The roll can be frozen when tightly wrapped, although the filling texture may change slightly after thawing. Thaw it slowly in the refrigerator.

GOOD TO KNOW