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Basic Sponge Cake Roll

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Prep Time: 30 minutes
Cook Time: 10 to 12 minutes
Makes: 10 servings

What You Need

6
EGG WHITES, room temperature
3/4
tsp. cream of tartar
2/3
cup granulated sugar, DIVIDED
6
EGG YOLKS, room temperature
1
tsp. vanilla
1/4
tsp. salt
3/4
cup all-purpose flour
Powdered sugar, sifted

Here’s How

  1. HEAT oven to 400°F. COAT 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with cooking spray. LINE bottom with waxed or parchment paper; spray paper.
  2. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD 1/3 cup of the granulated sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in Soft Peaks.
  3. BEAT egg yolks in clean mixer bowl on high speed until thick and lemon-colored, 3 to 5 minutes. Gradually BEAT IN remaining 1/3 cup granulated sugar until mixture is pale yellow and sugar is dissolved. BEAT IN vanilla and salt.
  4. SIFT flour over egg whites. ADD yolk mixture. FOLD gently but thoroughly until color is uniform and no streaks of flour remain. Do not stir. POUR into prepared pan; spread even.
  5. BAKE in 400°F oven until center springs back when lightly tapped with finger, 10 to 12 minutes.
  6. SPRINKLE clean kitchen towel with powdered sugar. LOOSEN cake from sides of pan with knife. INVERT cake onto towel; carefully peel off waxed paper. TRIM all cake edges with serrated knife. ROLL UP cake, starting from short end and rolling towel in with cake. COOL wrapped cake roll, seam-side down on wire rack.

Enjoy

  • Cake rolls, like the familiar jelly roll cake, can be filled with something as simple as your favorite jelly or preserves. Other traditional fillings include sliced strawberries, peaches or bananas folded into sweetened whipped cream, tart lemon curd and other custards.
  • To fill a cake roll, carefully unroll cooled cake; remove towel. Spread evenly with filling; reroll cake. Refrigerate, covered and seam-side down. Sprinkle with powdered sugar before serving. Cut crosswise into slices with serrated knife.

Insider Info

  • Make ahead tip: Cooled unfilled cake roll can be frozen, wrapped well in aluminum foil or plastic wrap. Defrost wrapped cake at room temperature, about 1 hour, before filling.
  • Sponge cakes rely entirely on beaten eggs for their structure and leavening. Good techniques for beating eggs with sugar are important.
  • Keep the yolks separate from the whites. Fat from egg yolk will prevent egg whites from beating up properly. When separating eggs, take care that no yolk gets in the whites. To avoid an accident, separate each egg white into a cup or small bowl before transferring it to the mixer bowl. Discard any white that has even a speck of yolk in it.
  • Equipment: Beaters and bowl should be spotlessly clean. Any residue of fat will prevent egg whites from beating up properly. Use a stainless steel or glass bowl. Plastic bowls can retain a film of grease.
  • Egg temperature: It's easiest to separate eggs cleanly when they are refrigerator cold. However egg whites whip up to greater volume when they've had a chance to warm up a bit, 20 to 30 minutes. Always begin by separating the eggs. Let the whites stand at room temperature while you prepare the baking pan, equipment and other ingredients.
  • Add sugar gradually. For optimum volume and smoothest texture, sugar should be added gradually, beginning only after the egg whites or yolks have been beaten to the proper stage. Adding some or all of the sugar before beginning to beat will result in less volume.
  • To check if sugar is dissolved: After each addition, eggs should be beaten until sugar has dissolved before adding more. To test, rub a bit of mixture between thumb and forefinger. If sugar is dissolved, it will feel completely smooth. If it feels grainy or sandy, continue beating.
  • What's a soft peak? The egg white mixture should be beaten until it appears glossy and stands in soft peaks that curl at the tips when the beater is lifted. If the peaks stand straight and tall (stiff peaks), it has been overbeaten.
  • Gentle folding is the key to maintaining volume. Combining heavier mixtures with beaten egg whites can knock the air out of them. Add the flour and egg yolk mixture to the beaten whites, not vice versa. Fold with a light touch, rather than stirring. Using a rubber spatula, start with a downward stroke into the bowl, continue across the bottom, up the side and over the top of the mixture. Come up through the center every few strokes and rotate the bowl often as you fold. Fold just until no streaks of flour remain.

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Nutrition Information

Per Serving

Good Source: choline

calories: 129
total fat: 3g
saturated fat: 1g
polyunsaturated fat: 0g
monounsaturated fat: 1g
cholesterol: 126mg
sodium: 96mg
carbohydrates: 21g
dietary fiber: 0g
protein: 5g
vitamin A: 147.1IU
vitamin D: 10.9IU
folate: 32.8mcg
calcium: 16.2mg
iron: .7mg
choline: 70.8mg

vitamin C: 0mg
vitamin E: .4IU
trans fat: 0g
sugars: 14g
potassium: 91.4mg
magnesium: 4.8mg
selenium: 12.9mcg
phosphorus: 52.9mg
vitamin B12: .2mcg
vitamin K: .1mcg
vitamin B6: .0mg
copper: 0mg
vitamin B1 - thiamin: .1mg
manganese: .1mg
zinc: .3mg
vitamin B2 - riboflavin: .2mg
vitamin B3 - niacin: .6mg
omega 3: .0g
omega 6: .4g