Basic Sponge Cake Roll

Courtesy of The incredible edible egg™
10Servings•30 Min.Prep Time•10-12 Min.Cook Time•

原料：

说明：

Heat oven to 400°F. Coat 15-1/2 x 10-1/2 x 1-in. jelly-roll pan with cooking spray. Line bottom with waxed or parchment paper; spray paper.
Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, Add 1/3 c. of the granulated sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
Beat egg yolks in clean mixer bowl on high speed until thick and lemon-colored, 3 to 5 min. Gradually beat in remaining 1/3 c. granulated sugar until mixture is pale yellow and sugar is dissolved. Beat in vanilla and salt.
Sift flour over egg whites. Add yolk mixture. Fold gently but thoroughly until color is uniform and no streaks of flour remain. Do not stir. Pour into prepared pan; spread even.
Bake in 400°F oven until center springs back when lightly tapped with finger, 10 to 12 min.
Sprinkle clean kitchen towel with powdered sugar. Loosen cake from sides of pan with knife. Invert cake onto towel; carefully peel off waxed paper. Trim all cake edges with serrated knife. Roll up cake, starting from short end and rolling towel in with cake. Cool wrapped cake roll, seam-side down on wire rack.

INSIDER INFORMATION

Make ahead tip: Cooled unfilled cake roll can be frozen, wrapped well in aluminum foil or plastic wrap. Defrost wrapped cake at room temperature, about 1 hour, before filling.
Sponge cakes rely entirely on beaten eggs for their structure and leavening. Good techniques for beating eggs with sugar are important.
Keep the yolks separate from the whites. Fat from egg yolk will prevent egg whites from beating up properly. When separating eggs, take care that no yolk gets in the whites. To avoid an accident, separate each egg white into a cup or small bowl before transferring it to the mixer bowl. Discard any white that has even a speck of yolk in it.
Equipment: Beaters and bowl should be spotlessly clean. Any residue of fat will prevent egg whites from beating up properly. Use a stainless steel or glass bowl. Plastic bowls can retain a film of grease.
Egg temperature: It's easiest to separate eggs cleanly when they are refrigerator cold. However egg whites whip up to greater volume when they've had a chance to warm up a bit, 20 to 30 min. Always begin by separating the eggs. Let the whites stand at room temperature while you prepare the baking pan, equipment and other ingredients.

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