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Rolled Sponge Cake

 

A rolled sponge cake is just like its bigger cousin the basic sponge cake, except that it bakes quickly in a long, shallow pan. After baking, it's rolled into a log shape. Once it's cooled, it is usually unrolled, spread with a filling and then re-rolled. When sliced, each serving is a pinwheel of cake with a swirl of filling.

 

Ingredients
  • 6 eggs, separated
  • 3/4 teaspoon cream of tartar
  • 2/3 cup sugar, divided
  • 1 teaspoon vanilla, other extract or flavoring
  • 1/4 teaspoon salt, optional
  • 3/4 cup all-purpose flour
  • confectioner's sugar

Chocolate-Almond Yule Log

Preparation

Lightly grease 15-1/2x10-1/2x1-inch jelly roll pan.
Line bottom with waxed paper.
Grease paper. Dust with flour.
Set aside.

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.

Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, liquid (if used), vanilla and salt (if desired) until blended.
Sprinkle flour over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.

Pour into prepared pan.
Gently spread evenly.

Bake in preheated 400°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 10 to 12 minutes.

Dust a clean tea towel with confectioner's sugar. With narrow spatula or knife, loosen cake from sides of pan and invert onto prepared towel. Carefully pull waxed paper off bottom of cake. Trim all edges with serrated knife. Starting from short edge, roll up cake, rolling towel in with cake. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes. Carefully unroll cake and spread with desired filling.

Re-roll.

Place seam-side down on serving platter. Cover and chill. Just before serving, dust with confectioner's sugar, if desired.

NOTE: If prepared in advance, cake may be frozen without filling. Wrap well with aluminum foil or plastic wrap. To thaw, let wrapped cake stand at room temperature for 1 hour.

Variations

Berry Banana:
Spread cooled cake with 1/3 cup raspberry, strawberry or blueberry preserves, jam or jelly.

In small mixing bowl, beat together 2 packages (3 oz. each) cream cheese, softened, 1 medium ripe banana, diced, and 1 teaspoon lemon juice until smooth. Spread over preserves. Re-roll. Cover and chill.


Chocolate-Almond Yule Log:
(See image above).

Reduce vanilla to 1/2 teaspoon and add 1/2 teaspoon almond extract. Reduce flour to 1/4 cup and stir in 1/2 cup ground almonds. Prepare batter and bake as above. Meanwhile, in small saucepan, bring 1/2 cup each sugar and water to boil. Reduce heat. Simmer 1 minute. Cool. Spoon evenly over hot cake. Roll, cool, unroll and spread with chocolate frosting. Re-roll. Spread with additional chocolate frosting and garnish with sliced almonds, cinnamon candies, glace cherry slices and/or marzipan, if desired.


Chocomint:


In small mixing bowl, beat 1 cup whipping cream, 1/4 cup confectioner's sugar, 3 tablespoons unsweetened cocoa and 1/2 teaspoon vanilla on high speed until stiff. Spread on cooled cake. Sprinkle with 1/4 cup crushed peppermint candy. Re-roll. Cover and chill.

Provided by American Egg Board

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