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Recipes > Jelly Roll Yellow Sponge Cake

Jelly Roll Yellow Sponge Cake

Recipes > Jelly Roll Yellow Sponge Cake

Jelly Roll Yellow Sponge Cake

Recipe by RedmanShop

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RedManShop
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Add our Jelly Roll Yellow Sponge Cake recipe to your file of favorites. It bakes up firm but flexible so it rolls without breaking.

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Prep

15 mins

Bake

10 - 12 mins

Total

40 mins

Yield

5 servings of cake

Ingredients

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  • Medium Eggs — 5
  • Cream of Tartar — 1/2 teaspoon
  • Salt — Pinch
  • Granulated Sugar — 1/2 cup
  • Cake Flour — 3/4 cup
  • Vanilla Extract — 1 teaspoon
  • Shortening — 1 tablespoon

Featured Products

CREAM OF TARTAR 100G (#63051)

CREAM OF TARTAR 100G (#63051)

$4.35

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

COARSE GRAIN SUGAR 1KG (#110292)

COARSE GRAIN SUGAR 1KG (#110292)

$2.10

CAKE FLOUR 1KG (#1208)

CAKE FLOUR 1KG (#1208)

$3.45

Instructions

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  1. Preheat oven to 400°F. Grease jelly roll pan with shortening. Sprinkle well with cake flour, shaking off loose flour.
  2. Separate eggs; Beat yolks 1 minute. Add pinch of salt to egg whites, then beat until foamy.
  3. Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer.
  4. Fold beaten egg yolks into egg whites gently but quickly. Fold in sugar, flour and vanilla. Do not over mix.
  5. Pour batter into pan, spreading evenly from center out with a spoon.
  6. Tap pan several times on table to break any air bubbles and bake in center of oven 10-12 minutes. Loosen sides and bottom. Turn out of pan onto a dry towel.
  7. Cool 10 minutes, then trim crusty edges. Roll loosely in a towel and cool on rack before decorating.
  8. *For chocolate sponge cake, substitute 6 Tablespoons cocoa powder for 6 Tablespoons cake flour.

Tips

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Submit your review
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RedManShop
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Shop This Recipe

CAKE FLOUR 1KG (#1208)

3.45

PREMIUM SHORTENING 250G (#53005)

4.50

CREAM OF TARTAR 100G (#63051)

4.35

COARSE SALT 100G (#66401)

3.35

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.00

COARSE GRAIN SUGAR 1KG (#110292)

2.10

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