Jelly Roll Sponge

Name: Jelly Roll Sponge
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 325 g sugar; 292 g whole eggs; 65 g egg yolks; 8 g salt; 45 g honey or corn syrup; 30 g water; 4 g vanilla extract; 118 g water (hot water); 325 g cake flour; 5 g baking powder

Jelly roll sponge cake made with honey or corn syrup, rolled after baking.

45 min

Easy

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Ingredients

sugar 325 g

whole eggs 292 g

egg yolks 65 g

salt 8 g

honey or corn syrup 45 g

water 30 g

vanilla extract 4 g

water (hot water) 118 g

cake flour 325 g

baking powder 5 g

Instructions

Mixing

Use the whole egg sponge method (see page 330). During the first mixing stage, add honey or corn syrup, the first portion of water, and vanilla extract to the sugar and eggs.

Weighing and Baking

Refer to the table on page 337. One batch of the recipe makes enough for two baking trays. Line the baking trays with parchment paper. Immediately invert the baked cakes onto parchment paper once removed from the oven, and peel off the bottom paper.