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Sponge roll with lemon and poppy seeds — dark chocolate

By: Susan Updated on Sat, 10 Oct 2026 17:47:48 GMT Desserts

Tags: #cakes

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Sponge roll with lemon and poppy seeds — dark chocolate

Sponge roll with lemon and poppy seeds — dark chocolate. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Before you start

Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.

Preparation: 30 min. Cooking: about 12 min.

The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.

Ingredients

Cake batter

  • 4 large eggs
  • 110 g granulated sugar
  • 100 g all-purpose wheat flour
  • 20 ml neutral sunflower oil
  • 30 ml whole milk

Filling

  • 200 g mascarpone, chilled
  • 150 ml whipping cream, at least 35% fat, chilled
  • 30 g powdered sugar

Flavor ingredients

  • 2 tsp finely grated lemon zest, yellow part only
  • 20 g poppy seeds
  • 60 g dark chocolate, chopped

Method

  1. Heat the oven to 190°C (375°F), conventional heat. Line the base of 30 × 40 cm shallow baking tray with baking parchment and lightly grease the sides.
  2. Beat eggs and sugar with an electric mixer for 7–9 minutes until pale, thick and ribboning. Sift the flour over in two portions and fold carefully. Mix oil and milk with two spoonfuls of batter in a small bowl, then gently fold this mixture back in. Spread evenly in the lined tray.
  3. Bake at 190°C for 10–13 minutes until the surface springs back and no wet batter remains. While warm, invert onto a fresh sheet of baking parchment, peel away the baking paper and roll from the short edge with the fresh paper inside. Cool rolled for 30–45 minutes.
  4. Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.
  5. Briefly stir the cold mascarpone with powdered sugar until smooth. In a separate cold bowl whip the cream to firm peaks, stopping before it becomes grainy. Fold the whipped cream into the mascarpone in two additions with a spatula.
  6. Fold all the prepared flavor ingredients into the cream, including any cooled coffee or cooked fruit. Chop chocolate finely; do not melt it into the cream. Keep the cream cold while assembling.
  7. Carefully unroll the completely cool sponge and remove the paper. Spread the flavored cream evenly, leaving 2 cm clear at the far short edge. Roll up gently without paper and place seam-side down. Cover and chill at least 2 hours before cutting. Small surface cracks are normal; do not force a cold, stiff sponge flat.

Serving and slicing

Cut into 10 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.

Storage

Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Summary

Cut into 10 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.

Sponge roll with lemon and poppy seeds — dark chocolate
Sponge roll with lemon and poppy seeds — dark chocolate

FAQs

Which pan should I use?

30 × 40 cm shallow baking tray

Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.

Does the timing include cooling?

Preparation: 30 min. Cooking: about 12 min.

The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.

How should I store the cake?

Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Sponge roll with lemon and poppy seeds — dark chocolate

Prep time:
30 min
Cook time:
12 min
Total time:
42 min
Servings:
10
Sponge roll with lemon and poppy seeds — dark chocolate
Print it Pin it Send it

Sponge roll with lemon and poppy seeds — dark chocolate. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Ingredients

  • Cake batter

  • Filling

  • Flavor ingredients

Instructions

1.

1. Step 1: Heat the oven to 190°C (375°F), conventional heat. Line the base of 30 × 40 cm shallow baking tray with baking parchment and lightly grease the sides.

2.

2. Step 2: Beat eggs and sugar with an electric mixer for 7–9 minutes until pale, thick and ribboning. Sift the flour over in two portions and fold carefully. Mix oil and milk with two spoonfuls of batter in a small bowl, then gently fold this mixture back in. Spread evenly in the lined tray.

3.

3. Step 3: Bake at 190°C for 10–13 minutes until the surface springs back and no wet batter remains. While warm, invert onto a fresh sheet of baking parchment, peel away the baking paper and roll from the short edge with the fresh paper inside. Cool rolled for 30–45 minutes.

4.

4. Step 4: Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.

5.

5. Step 5: Briefly stir the cold mascarpone with powdered sugar until smooth. In a separate cold bowl whip the cream to firm peaks, stopping before it becomes grainy. Fold the whipped cream into the mascarpone in two additions with a spatula.

6.

6. Step 6: Fold all the prepared flavor ingredients into the cream, including any cooled coffee or cooked fruit. Chop chocolate finely; do not melt it into the cream. Keep the cream cold while assembling.

7.

7. Step 7: Carefully unroll the completely cool sponge and remove the paper. Spread the flavored cream evenly, leaving 2 cm clear at the far short edge. Roll up gently without paper and place seam-side down. Cover and chill at least 2 hours before cutting. Small surface cracks are normal; do not force a cold, stiff sponge flat.

Good to know

  1. The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
  2. Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Equipment

  • Kitchen scales, mixing bowls, spatula, whisk and 30 × 40 cm shallow baking tray.

Allergens

Always check labels if you have allergies.
  • Contains milk and wheat/gluten. Check biscuit and chocolate labels for additional allergens. Contains eggs.