Why does my sponge sheet tear when rolling and handling?

The first reason is an oven that is too cold. Roll sponge /biscuit must be baked very quickly, short and warm. A sponge / biscuit sheet should not be in the oven for longer than 10 minutes. If a biscuit bakes too long in an oven that is too cold, it will dry out and crack. Sponge sheets are always baked above 200 ° C.

A tip is to cover the baking tray with baking paper and coat this baking paper well with melted butter. The butter will penetrate into the biscuit during baking and thereby make the biscuit more tender.

After baking, the biscuit is immediately turned over on a dry towel and the baking tray remains over the biscuit until it has cooled down. This way the condensation remains in the cake and there is no drying out.