Rose's Baking Basics

Thin Golden Sponge Cake Roll or Base

Makes One 16¾ by 11¾ by ½ inch high rectangle

Oven Temperature: 450°F/230°C

Baking Time: 7 to 10 minutes

Baking Equipment: One 17¼ by 12¼ by 1 inch half sheet pan, bottom coated with shortening, then lined with parchment (have the parchment extend 1 inch past one of the long sides of the pan) and coated with baking spray with flour

A large wire rack

An extra inverted half sheet pan, lightly coated with nonstick cooking spray

Light yet velvety, this sponge cake is exceptionally useful. It is a splendid dessert on its own or rolled around a filling of your choice such as Whipped Cream or Chocolate Mousse Ganache. The cake is absorbent but holds its texture well even when moistened, which makes it an ideal base for cheesecakes (see variations).

5 to 8 large eggs, separated:
5 (to 8) yolks (see Baking Pearls)	93 grams	¼ cup plus 2 tablespoons (89 ml)
about 4 whites	120 grams	½ cup (118 ml), divided
bleached cake flour	33 grams	⅓ cup (sifted into the cup and leveled off)
OR		OR
bleached all-purpose flour		¼ cup plus 2 teaspoons (sifted into the cup and leveled off)
cornstarch, preferably Rumford	23 grams	2½ tablespoons
superfine sugar	113 grams	½ cup plus 1 tablespoon, divided
pure vanilla extract	.	¾ teaspoon (3.7 ml)
cream of tartar	.	¼ teaspoon

Preheat the Oven

▪ Thirty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 450ºF/230ºC.

Mise en Place

▪ Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ In a small bowl, whisk together the flour and cornstarch.

▪ Into separate bowls, weigh or measure the egg yolks and egg whites.

Make the Batter

1. In the bowl of a stand mixer fitted with the whisk beater, place the egg yolks, half the egg whites (60 grams/¼ cup/59 ml), and 100 grams/½ cup of the sugar. Beat on high speed until thick, fluffy, and tripled in volume, about 5 minutes.

2. Lower the speed to medium and beat in the vanilla.

▪ Wash, rinse, and dry the whisk beater to remove any trace of oil. If you do not have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl to remove any trace of oil.

3. Sift half the flour mixture over the egg mixture and, using a large slotted skimmer or silicone spatula, fold it in quickly but gently until almost all of the flour has disappeared. Repeat with the remaining flour mixture until all traces of the flour have disappeared.

Beat the Egg Whites into a Stiff Meringue

4. In the bowl of a stand mixer fitted with the whisk beater, beat the remaining half of the egg whites and the cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Beat in the remaining 13 grams/1 tablespoon sugar and continue beating until stiff peaks form when the beater is raised slowly.

Add the Meringue to the Batter

5. Using a large slotted skimmer or large silicone spatula, gently fold the meringue into the batter. Scrape the batter into the prepared pan and use a small offset spatula to smooth the surface as evenly as possible.

Bake the Cake

6. Bake for 7 to 10 minutes, or until golden brown and the cake springs back when pressed lightly in the center.

Unmold the Cake

7. Loosen the sides with the tip of a sharp knife. Immediately slip a small offset spatula under the edges of the parchment to loosen it. Grasp the parchment and gently slide the cake onto the large wire rack.

Assemble the Cake Roll (optional)

8. After sliding the cake onto the wire rack, sprinkle it lightly with powdered sugar, or cocoa if making a chocolate version. While the cake is still hot, place a clean dish towel on top of it, set the coated inverted half sheet pan on top, and invert it. Carefully remove the parchment. Then with a long side facing you, tightly roll up the cake, towel and all. Set it on a wire rack and allow it to cool until no longer warm to the touch.

9. When ready to fill, unroll the cake and spread it with about 2 cups of filling of your choice. Reroll the cake. If desired, dust with powdered sugar or cocoa before serving.

Store Unfilled, airtight: room temperature, 3 days; refrigerated, 5 days; frozen, 2 months.

Filled, AIRTIGHT: refrigerated, 3 days.

Baking Pearls

The ratio of white to yolk in an egg can vary to such a degree that you may need as few as 5 or as many as 8 eggs for this recipe. It is therefore advisable to weigh or measure the separated yolks and whites and add or reduce if needed.

Rumford brand cornstarch will give the cake the finest texture.

Make This Recipe Your Own

If using lemon curd, which is not as moist a filling as whipped cream, make 100 grams/⅓ cup/79 ml syrup to brush on the cake before adding the filling.

To make the syrup: In a small saucepan, stir together 25 grams/2 tablespoons sugar and 59 grams/¼ cup/59 ml water. Stirring constantly, bring it to a rolling boil. Cover and remove it from the heat. When cool, transfer the syrup to a 1 cup measure with a spout. Stir in 1 tablespoon/15 ml liqueur or 1 teaspoon/5 ml pure vanilla extract. If necessary, add water to equal 100 grams/⅓ cup/79 ml. Cover tightly until ready to use.

Variations

Cake Base for a Cheesecake

Let the cake cool completely, flat, about 20 minutes. Invert the cake onto an inverted half sheet pan that’s been coated with nonstick cooking spray and peel off the parchment. Allow it to air dry until no longer sticky and then use scissors and a template to cut to size. Set the cake base, crust side down, into the springform pan. Cover with plastic wrap and refrigerate until ready to add the filling.

Thin Chocolate Sponge Cake

Replace the cornstarch with unsweetened alkalized cocoa powder (25 grams/⅓ cup, sifted before measuring).

In a small bowl, with a silicone spatula, stir together the cocoa and 59 grams/¼ cup/59 ml boiling water until smooth. Stir in the vanilla, cover tightly with plastic wrap to prevent evaporation, and cool to room temperature, about 20 minutes.

In step 1, increase the sugar to 133 grams/⅔ cup. Add the dissolved cocoa mixture in step 2.

Proceed as for the golden version, including adding the 13 grams/1 tablespoon of sugar in step 4.

Making a Thin Golden Sponge Cake