12 August 2008

Sponge roll/Gâteau roulé

A very handy and quick to make Sponge roll

For a 30 x 20 cm / 12 x 8 inches pan
2 eggs, separated
6 Tbsp sugar
3 Tbsp flour (I usually do 1/2 with regular flour and 1/2 with corn starch to make an even lighter cake)

Beat the egg whites stiff
Mix very well the egg yolk and the sugar until you obtain a whitish and creamy mixture, then add the flour and finish by folding in the egg whites very gently
Pour the mix in a parchment paper lined roll pan spreading evenly
Bake in pre-heated oven at 210 C/410 F for 10 to 20 mn depending on your oven

Tip: When cooked if you intend to use this cake for a rolled cake turn it over on a damp towel and remove the parchment paper and cover with the damp towel to keep the cake moist, it has a tendency to dry out very quickly.
In my family we have always used this base to make the Christmas log cake.

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