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Sponge Cake Roll

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Sponge Cake Roll' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's 1 cup cake flour (125 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free. One editorial completion, disclosed here: the original leaves the filling 'as desired' and names jam or jelly first among its options, so 3/4 cup jam is specified as the filed filling.

A thin sponge sheet — three eggs beaten thick and lemon-colored, a cup of flour folded in — made for twelve to fifteen minutes, turned out onto sugared foil, filled with jam, and rolled from the narrow edge.

Category: BakingServes: 8Time: 55 minComplexity: 4/5

Why this complexity: Eggs are beaten about 5 minutes until thick, lemon-colored, and heavy peaks cling to the beater; The sheet is turned out, trimmed, and rolled while still warm and pliable; Overbaking by a few minutes makes the sheet crack when rolled.

Ingredients

  • 125 g gluten-free 1:1 baking blend (with gum) (about 1 cup cake flour), for the original 1 cup cake flour, unsifted (125 g, USDA basis 125 g/cup)
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 1/4 cup confectioners' sugar, divided
  • 3/4 cup jam or jelly, for the filling (see source note)

Method

  1. Heat the oven to 375°F (moderate). Line a 15-by-10-by-1-inch pan with foil or heavy paper; grease it.
  2. Mix the blend, baking powder, and salt thoroughly.
  3. Beat the eggs about 5 minutes, until thick and lemon-colored and heavy peaks cling to the lifted beater. Beat in the sugar 1 tablespoon at a time. Slowly mix in the water and vanilla.
  4. Gently mix or fold in the dry ingredients only until the batter is smooth.
  5. Pour into the pan. Make for 12 to 15 minutes, just until the center is firm when lightly touched.
  6. Place a sheet of foil or waxed paper on a rack; sprinkle with about three-fourths of the confectioners' sugar. Turn the cake onto the foil or paper. Peel the lining from the cake and quickly trim away any crusty edges.
  7. Spread the cake with the jam. Starting with the narrow edge, roll the cake. Place seam down.
  8. Sift the remaining confectioners' sugar over the top. Slice to serve.

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