The sponge cake for roll to fill is a basic preparation similar to a sponge cake. It is usually used to prepare filled rolls, but can also be used to make other types of more elaborate cakes, such as modern cakes. In fact, it is possible to use the sponge cake instead of the traditional sponge, considering that it has a thickness of about 0.75 inches and will therefore be thinner than a classic layer.
If you want to try the cocoa version, here you find the recipe for the base and an idea on how to use it
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the sponge cake for roll
- 4.23 oz sugar
- 2.47 oz all-purpose flour
- 1.76 oz potato starch
- 4 eggs
- 1 packet vanillin
Tools
- 1 Stand mixer
- 1 Hand mixer
- 1 Bowl
- 1 Baking tray
- Parchment paper
Preparation of the sponge cake for roll
To prepare the sponge cake, I discovered there are two methods: one involves separating whites and yolks, then whipping them separately, while the other involves beating the whole egg with the sugar.
I used the method where the whole egg is beaten: it’s more practical and quick.
Yeast is not necessary for this recipe. The air incorporated into the eggs is sufficient to obtain a soft and fluffy sponge cake.
PROCEDURE: Put the eggs in the mixing bowl of the stand mixer with the beaters. Turn on the machine and gradually add the sugar and vanillin. Beat everything for about 10 minutes until a soft, light and frothy mixture is obtained. It must triple in volume.
Add the flours by sifting them directly into the bowl and gently mix with a spatula, making gentle movements from bottom to top to incorporate them. Grease and line with parchment paper a 12×16 inches tray, then pour the batter into the tray using a spatula to ease the operation. Bake in a preheated static oven at 356°F for 10 minutes.
HOW TO KEEP THE SPONGE CAKE MOIST to prevent it from breaking: After baking, remove from the oven and flip the batter onto another sheet of parchment paper the same size as the one used. Remove the parchment paper used for baking and sprinkle some sugar on the surface. Cover with plastic wrap and let cool. This way the sponge cake will remain moist and soft.
NOTES
The sponge cake can be stored wrapped in plastic wrap for up to 1 day. However, it is preferable to prepare and fill it as soon as it cools.
It can be frozen once completely cooled.
If you are worried that the egg flavor may be too strong, you can scent the batter with citrus zest.
You can follow me on FACEBOOK by clicking HERE and leaving a LIKE on the page
