Deliciously Versatile Sponge Cake Roll Recipe. This sponge cake roll can be filled with your favorite cream filling or softened ice cream, for a cool summer treat. Bake sponge cake until the cake is puffed.
5 Egg yolks
2/3 cup Granulated sugar
1 tsp Lemon juice
1/2 tsp Finely grated lemon zest
5 Egg whites
2/3 cup Cake flour
1/4 tsp Salt
1 tsp Baking soda
3 Tablespoons Melted butter
Oven Temp ~ 375°
Baking Time ~
Pan Type ~ 10 x 15 x 1-inch jelly roll pan
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated
sugar, the lemon juice and lemon zest. Beat egg whites until almost stiff, then
gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form.
Fold yolk mixture into whites.
Sift dry ingredients into a separate container, add to egg mixture, folding in carefully. Fold in melted butter. Pour sponge cake batter into pan. Bake sponge cake until the cake is puffed, has lost its shine, and springs back when gently pressed. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges if necessary. Roll cake up, towel and cake together, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake.
Enjoy yummy Sponge Cake Roll with friends!
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!