Spiral cake and a double anniversary

I remembered how, during my first attempt at the spiral cake, I did everything by ear and cut the layers haphazardly, so they didn’t even connect properly. I ended up with a crooked roll, wider on one side and thinner on the other… luckily, the thick cream helped me mask it somewhat. The first to taste it was my mom; she said it was good, but you could tell she was laughing at its shape. Since then, I’ve made it a point to prepare this recipe once a year, around springtime when I feel like complicating things, getting my hands in bowls, and trying something different from classic sponge cake. The last time, I made it for my mom again because she loves this spiral cake since it slices beautifully and looks great to show off to friends over coffee.

Time, servings, difficulty level… To put it briefly: it takes about three hours, including cooling the layers, and you need two large baking trays (one square, one rectangular), plus a round mold if you want the top “circle.” I’d say it serves 12-14 portions, but if you have a big family, the thicker slices disappear quickly. It’s not hard, but I wouldn’t recommend it if you lack patience or if it’s your first experience with whipped creams or rolled layers. It’s medium to complex, but not terrifying.

Why do I keep making this cake and never get tired of it? It feels like an annual challenge, I think, or maybe it’s just because I find it amusing to see how these strips of chocolate sponge unfold inside, like rings. It’s also the kind of recipe where you can really tell the difference between a homemade sponge and a store-bought one – it turns out much fluffier and more aromatic. Plus, I can arrange it differently each time – raspberry cream, with fruits, or even a bit simpler if I’m not in the mood for all the fuss. It works for any celebration without seeming overly extravagant.

Alright, let’s write down the ingredients and, why not, explain why each one is used, not just the dry list. Here’s what you need for the spiral cake like the one I make at home:

Cocoa sponge for the round base (26 cm diameter):
- 5 eggs (to keep it airy and help it rise nicely)
- 100 g sugar (medium sweetness, not too sweet)
- 2.5 tablespoons flour (to bind it, but just a little to keep it fluffy)
- 2.5 tablespoons semolina (gives structure, prevents the sponge from being wet-sticky)
- 2.5 tablespoons cocoa powder (for a strong chocolate color and flavor)
- 2.5 tablespoons honey (for moisture, subtle flavor)
- 100 ml oil (keeps the sponge soft and slightly “moist”)
- 50 ml milk (softens the mixture, helps dissolve the sugar more easily)
- 1 teaspoon baking powder (for rising)
- a pinch of salt (always in desserts, enhances flavor)

Sponge layers for the rolled spiral:
1. 35x35 cm tray:
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour (for fluffiness and structure)
- 3 tablespoons oil
- 1/2 teaspoon baking powder
- a pinch of salt
- vanilla (I use extract or vanilla sugar)
- lemon zest (candied, if I have it, or fresh – elevates the sponge)

2. 40x28 cm tray:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- 3 tablespoons oil
- 1/2 teaspoon baking powder
- a pinch of salt
- vanilla
- lemon zest (again!)

Swiss meringue buttercream:
- 5 egg whites (I use large eggs; otherwise, it won’t bind)
- 250 g granulated sugar (must be granulated, not powdered – otherwise, it won’t make a glossy meringue)
- 340 g butter (must be at room temperature, or it will curdle)
- vanilla
- a pinch of salt
- for the pink filling: 200 g raspberries + 1 tablespoon sugar (or another red fruit if I don’t have raspberries)

Chocolate cream:
- 80 g dark chocolate (I use 74%, but a milder one works too if you’re not a fan of bitter)
- 250 g mascarpone (for creaminess and a bit of acidity)
- 3 tablespoons powdered sugar
- 200 ml liquid cream (to make the cream lighter, not heavy)
- 1 tablespoon chocolate liqueur (optional, but it adds more flavor)

For decoration and assembly:
- 400 g liquid cream (whipped)
- 3 tablespoons sour cream (18% fat) (makes the whipped cream smoother, not too “soapy”)
- optionally, 1 packet of cream stabilizer (I don’t use it if the cream is good)

If needed, some fresh fruits or raspberries for the top. Well, these are just guidelines; I don’t measure to the gram unless necessary.

Here’s how I learned to make them, step by step, with notes and little mishaps I’ve encountered:

1. Swiss meringue buttercream: this requires a bit of planning since you must make it a day in advance or at least in the morning to have time to chill. The egg whites and sugar go in a heatproof bowl (metal or thick glass) over a pot of simmering water; stir gently until you no longer feel the sugar between your fingers – don’t use the mixer yet! Only then do you beat vigorously with the mixer until you have a firm, glossy meringue that holds peaks (not runny). Then, add the butter, one cube at a time, always at room temperature – if it’s too cold, it will curdle; if it’s too warm, it will soften too much. Finally, add vanilla, a little salt, and if you want pink cream, mix in the cooled raspberry puree that was blended with sugar beforehand. Don’t panic if it seems to curdle when you first add the butter – you need to be patient and keep beating; it will come together again.

2. Cocoa sponge: I make it somewhat like a pound cake. Separate the eggs, beat the egg whites with a pinch of salt until frothy. Beat the yolks with sugar until it looks like a fluffy cream, then add the milk and mix well to dissolve the sugar. Add the oil in a thin stream, like when making mayonnaise, to prevent the mixture from curdling. Mix the flour, semolina, cocoa powder, and baking powder separately and add them to the yolks, then add the honey – it gives the sponge a softer texture, I can’t explain how, but don’t skip the honey! Then, gently fold in the egg whites with a spatula, not with the mixer. Pour into the round tray lined with baking paper on the bottom and slightly greased on the edges, and bake at 180°C for 20 minutes, max. Don’t open the oven in the first 15 minutes; otherwise, it will come out flat. When it’s ready, I take it out to cool on a rack. I don’t soak this sponge; it stays fluffy on its own.

3. Sponge layers for the rolled spiral: these are thinner and made similarly to a rolled sponge cake. In two trays, one square and one rectangular, so I can cut strips about 10 cm wide. Eyeball it; if you don’t have trays exactly like mine, make three sheets of similar dimensions; it’s not exact math. Beat the egg whites with salt, gradually add the sugar, then incorporate the yolks with oil into the egg white foam (use a spatula, not a mixer), then add the flour with baking powder, vanilla, and lemon zest. Spread them evenly in the tray and bake at 180°C for about 25-30 minutes (depends on the oven; some dry out the layers if you forget about them). When they cool, I trim the edges to make them straight, then cut strips 10 cm wide. The first time I cut them lengthwise, but the roll was too thin and tall. So now, I cut them widthwise to make the roll thicker and the spiral more visible.

4. Chocolate cream: I’ve tried healthier versions with Greek yogurt, but the mascarpone and cream combination is tastier. I heat the cream until it’s almost boiling (don’t let it boil!), then pour it over the broken chocolate. I mix with a whisk or spatula until it’s smooth. Once it cools well (I leave it in the fridge for an hour; otherwise, it melts the mascarpone), I mix the mascarpone with powdered sugar, then fold in the cooled chocolate mixture. Finally, I add the liqueur. If you don’t have it, it’s fine without it, or you can add a bit of rum for flavor.

5. Whipped cream for decoration: I whip it with a mixer on high speed, adding 3 tablespoons of sour cream (18% fat). This makes the whipped cream finer. If you see it’s not coming together, add a packet of stabilizer, but only if your cream is on the watery side.

6. Assembling the cake: I take the Swiss meringue buttercream out of the fridge and let it come to room temperature – otherwise, it spreads poorly. I cut the cocoa sponge into two horizontal layers (I know, it seems risky, but if it rose well, it’s fine). I spread chocolate cream on the strips of sponge for the spiral, but not too thick, or it will ooze out when rolling. We roll the first strip, then add the second strip to the end of the first one, rolling further until we get a spiral. Here’s the thing: you can roll the spiral both vertically and horizontally; I always do it horizontally because it’s easier to cut and assemble. I place this wide roll on a platter, cover it with the remaining chocolate cream, and then place the round sponge on top. If the sponge is larger than the spiral, I trim a bit off and fill the gaps with whipped cream.

I spread whipped cream on top, then add the second half of the cocoa sponge. I coat the sides well with whipped cream. On top, I spread a thin layer of Swiss meringue buttercream. If I want a festive look, I take the remaining buttercream and make rosettes or roses, usually with a piping bag. The first time I did this, they turned out quite poorly, but with patience and a second attempt, it already looks like a “birthday cake.” If you want, you can decorate with fruits or grated chocolate; the rosettes aren’t a must.

Tips, variations, and serving ideas

Common mistakes & tricks
- Don’t try to roll or cut the hot layers – they need to be cold, or they’ll break or ooze cream.
- For the Swiss meringue buttercream, don’t rush the butter and don’t use hard butter straight from the fridge.
- The thin layers can dry out if left too long in the oven. Check after 20-22 minutes; don’t wait for them to be “golden,” just ensure they don’t stick to the touch.
- If the round sponge is too large, don’t panic – carefully trim it and fit it onto the spiral, filling the gaps with whipped cream or cream.
- Don’t overload the chocolate cream when rolling, as it will spill and make the bottom soggy.

Substitutions and adaptations
- For a gluten-free version: use gluten-free flour or a mix of almond flour + cornstarch. The recipe isn’t very picky about flour; it works with adaptations.
- For a vegan version: there are plant-based butter and mascarpone options; eggs can be replaced with aquafaba (whipped chickpea water) and a bit of baking soda for leavening, and the chocolate cream can be made with plant milk and dairy-free chocolate.
- Sugar can be reduced if you don’t want it too sweet, and honey can be omitted or replaced with agave syrup.

Variations
- If you want it to be even more festive, add fruits between layers: raspberries, blueberries, thin slices of candied orange.
- For kids, skip the liqueur or use non-alcoholic rum essence.
- You can make chocolate cream with Nutella instead of dark chocolate (but it’s sweeter and heavier).
- For a modern look, cover everything with a chocolate or fruit mirror glaze instead of buttercream.

Serving
- It pairs nicely with bitter coffee or a sweet dessert wine for a special occasion.
- On the menu, I’d serve it after a light meal – so everyone isn’t already full from stuffed cabbage.
- You can cut thick slices to see the spiral – it impresses when served.
- Fresh fruits on top or even some toasted almond flakes work wonderfully.

Frequently asked questions

1. Can I make it a day in advance?
Yes, I even recommend it! It cuts better after sitting in the fridge. However, don’t put fresh fruits on top until serving, or they’ll release juice.

2. If my Swiss meringue buttercream doesn’t come together and curdles, what should I do?
Stay calm: if it’s too warm, put the bowl in the fridge for 10-15 minutes, then mix again. If it’s too cold, warm it gently over a double boiler and mix again. It usually fixes itself.

3. Can I just make the rolled sponge and use another cream?
Sure. You can make thin layers, roll them with jam, Nutella, or even sweet cream cheese with candied fruits – you don’t always have to complicate things with all the creams.

4. Can I make it with just one type of sponge, not three?
Yes, but then the spiral won’t have the same contrast – however, you can use cocoa sponge and plain sponge (without cocoa) alternately if you want the difference to be visible.

5. How long does it last in the fridge? Can it be frozen?
It easily lasts 3-4 days in the fridge, covered. I don’t recommend freezing it – the buttercream and whipped cream don’t react well to thawing, risking curdling or breaking.

Nutritional values (approximate, don’t say I didn’t warn you)
A generous slice, out of 12, has about 380-400 kcal, with about 6-7g protein, 25g fat, 30g carbohydrates. If you’re careful with the sugar and use dark chocolate, you can lower it a bit. It’s a rich cake, not “fit,” but it’s not the heaviest dessert either. The mascarpone and butter increase the fats, but you also have eggs for protein and minerals from cocoa and semolina. If you use natural whipped cream and fruits, it’s better than many store-bought sweets. It’s not something to eat daily, but for celebrations, I don’t mind the numbers.

How to store and reheat

Keep it in the fridge, covered with plastic wrap or a lid, so it doesn’t pick up odors. I don’t recommend reheating it; just let it sit at room temperature for an hour before serving – the creams soften, and the cake doesn’t seem cold and hard. If there are leftovers (which is rare, but it happens!), it’s good even after three days, just make sure it’s not near strong-smelling foods. For transport, I place it in a tall container with a lid, especially if there are roses or decorations on top.

That’s the story and all my “chaos” with the spiral cake. Honestly, even when it comes out imperfectly, it’s still delicious enough to lick your fingers and regret that the spiral didn’t turn out perfectly. The cream is always the highlight, and I don’t think I’ll have a celebration without diving into this complicated cake filled with comedic moments in the kitchen.

I prepared the Swiss meringue buttercream a day in advance, following the recipe from here. It is a cream that requires some time and attention, so I preferred to prepare it ahead of time. I baked the cocoa sponge in a round pan with a diameter of 26 cm. It turned out to be too large for what I needed, but I didn't have a smaller pan. For the cocoa sponge, I separated the egg yolks from the egg whites. I mixed the yolks with sugar until they turned into a foam, adding milk to dissolve the sugar more easily. After the sugar melted, I added the oil in a thin stream and continued mixing. I mixed the flour with semolina, baking powder, and cocoa. I added the dry ingredients over the yolk cream and mixed with a spatula. After this operation, I added the honey. I whipped the egg whites with a pinch of salt, then gently folded the foam into the rest of the mixture. I poured the mixture into the pan, where I had placed parchment paper on the bottom and greased the sides with butter, and baked it for 15-20 minutes at 180 degrees. I removed the sponge to cool on a rack. For the spiral, I needed two sponges because I divided the first sponge into 3 strips of 10 cm in width, resulting in a tall but very narrow roll. So I made a second sponge, which I divided into two strips of 10 cm in width. I think it would have been better if I had used a rectangular pan for two sponges and cut the strips widthwise instead of lengthwise. I prepared the sponges for the spiral in the same way, just in different pans. For this, I separated the egg whites from the yolks. I whipped the egg whites with a pinch of salt and added the sugar one tablespoon at a time. I mixed the yolks with the oil and gently folded them into the egg white foam using a spatula. I mixed the flour with the baking powder and added it to the egg foam. Finally, I added the flavors, vanilla, and lemon. I poured it into the pan lined with parchment paper and baked it at 180 degrees for 25-30 minutes. I let the sponges cool, then I trimmed the edges and cut strips of 10 cm in width. I prepared the chocolate cream. For this, I heated the cream to boiling point, then added the chocolate broken into pieces and whisked until it melted and the mixture became homogeneous. I added the chocolate liqueur and let it cool. I whipped the mascarpone with 3 tablespoons of powdered sugar and then mixed it with the cooled chocolate. I whipped the cream for decoration together with 3 tablespoons of sour cream. There was no need to add a stabilizer. With all this prepared, I proceeded to assemble the cake. Before this, I took the Swiss meringue buttercream out of the fridge and let it reach room temperature. Because I didn't like its appearance for decoration, I warmed it slightly over steam and then whipped it at high speed. I cut the cocoa sponge in half horizontally. It is a sponge that does not require soaking, being very fluffy. I spread the chocolate cream on the white sponge strips. I rolled the first strip, then continued with the second one, and so on until I rolled all the prepared strips. We can roll the spiral horizontally or standing on a plate, whichever is easier for you. I preferred to roll it horizontally, as seen in the picture. I placed the roll on a plate, spread the remaining chocolate cream over it, and placed a round sponge on top. I set the plate on which the cake would remain on top and with a firm motion turned the plate. I trimmed a bit from the round sponge because it was larger than the spiral. I left only a small gap, which I filled with whipped cream. I did the same with the other half of the sponge. On top of the spiral, I added whipped cream and covered it with the other cocoa sponge. I put whipped cream on the side of the cake. On top of the cake, I added a layer of Swiss meringue buttercream, and with the remaining cream, I decorated the top and sides. I really wanted to decorate with roses. They didn't turn out very beautiful, but since it was my first time doing this, I think it's satisfactory. My satisfaction was that the cake was liked by both my mother and the guests.

 Ingredients: Cocoa sponge (26 cm diameter tray): 5 eggs, 100 g sugar, 2.5 tablespoons flour, 2.5 tablespoons semolina, 2.5 tablespoons cocoa, 2.5 tablespoons honey, 100 ml oil, 50 ml milk, 1 teaspoon baking powder, salt. Roll sponge 1 (35x35 cm tray): 5 eggs, 5 tablespoons sugar, 5 tablespoons flour, 3 tablespoons oil, 1/2 teaspoon baking powder, salt, vanilla, candied lemon peel. Roll sponge 2 (40x28 cm tray): 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 3 tablespoons oil, 1/2 teaspoon baking powder, salt, vanilla, candied lemon peel. Swiss meringue buttercream: 5 egg whites, 250 g granulated sugar, 340 g butter, vanilla, salt, 200 g raspberries + 1 tablespoon sugar. Chocolate cream: 80 g 74% cocoa chocolate, 250 g mascarpone, 3 tablespoons powdered sugar, 200 ml liquid cream, 1 tablespoon chocolate liqueur. We also need: 400 g liquid cream, 3 tablespoons sour cream (18% fat), 1 packet whipping cream stabilizer (if necessary, I didn't need it).

 Tags:  swiss meringue