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!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!