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BASIC SPONGE CAKE & SPONGE CAKE ROLL




List of Ingredients



• 1 CUP + 2 TABLESPOONS SIFTED CAKE FLOUR
  
• 1 CUP + 2 TABLESPOONS SUGAR, DIVIDED
  
• 1/2 TEASPOON SALT
  
• 6 JUMBO OR EXTRA LARGE EGGS AT ROOM TEMPERATURE, SEPARATED
  
• 3 TABLESPOONS COLD WATER
  
• 2 TEASPOONS VANILLA
  
• 1 1/2 TEASPOONS LEMON JUICE
  
• 3/4 TEASPOONS CREAM OF TARTAR
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, 3/4 CUPS SUGAR AND SALT, SET ASIDE.
   
3. IN A MEDIUM BOWL, BEAT TOGETHER THE EGG YOLKS, WATER, VANILLA AND LEMON JUICE. GRADUALLY ADD TO DRY INGREDIENTS, BEATING ON MEDIUM SPEED UNTIL MIXTURE IS SMOOTH.
   
4. IN AN EXTRA LARGE BOWL, BEAT EGG WHITES WITH CREAM OF TARTAR UNTIL MIXTURE IS WHITE AND FOAMY. GRADUALLY ADD REMAINING SUGAR, A SMALL AMOUNT AT A TIME, BEATING ON HIGH SPEED UNTIL MIXTURE IS STIFF AND GLOSSY.
   
5. CAREFULLY FOLD EGG YOLK MIXTURE INTO BEATEN EGG WHITES WITH A RUBBER SPATULA IN AN UNDER AND OVER MOTION. SPOON BATTER INTO 3 OR 4 UNGREASED 9" ROUND CAKE PANS. GENTLY CUT THROUGH THE BATTER WITH A KNIFE OR CAKE TESTER TO BREAK UP ANY AIR BUBBLES. BAKE IN PREHEATED OVEN FOR 15 MINUTES OR UNTIL A CAKE TESTER INSERTED IN CENTER OF LAYERS COME OUT CLEAN. PLACE CAKE LAYERS UPSIDE DOWN ON WIRE RACKS UNTIL THOROUGHLY COOLED. REMOVE FROM PAN.
   
6. *********SPONGE CAKE ROLL*********
   
7. 3/4 CUPS SIFTED CAKE FLOUR
   3/4 CUPS SUGAR, DIVIDED
   1/4 TEASPOON SALT
   4 EGGS SEPARATED
   1 1/2 TEASPOON VANILLA
   1 TEASPOON LEMON JUICE
   1/2 TEASPOON CREAM OF TARTAR
   
8. PREPARE AS DIRECTED ABOVE, (USING 1/2 CUP SUGAR WITH THE FLOUR AND 1/4 CUP OF SUGAR WITH THE EGG WHITES).
   
9. GREASE A 15"X 10"X 1"JELLY ROLL BAKING PAN, LINED WITH PARCHMENT OR WAX PAPER( BUTTER PAPER). SPREAD BATTER EVENLY INTO PREPARED PAN. BAKE IN PREHEATED OVEN FOR 15 TO 18 MINUTES OR UNTIL CAKE TESTER INSERTED IN CENTER COMES OUT CLEAN.
   
10. SIFT CONFECTIONERS' SUGAR OVER THE SURFACE OF A CLEAN TOWEL THE SIZE OF THE PAN AND TURN CAKE OUT ONTO SUGARED TOWEL. PEEL OFF THE PAPER QUICKLY. TRIM OFF ANY DRY CRISP EDGES WITH A SHARP KNIFE.
    
11. ROLL CAKE UP LOOSELY IN TOWEL, STARTING AT NARROW END. COOL ON WIRE RACK.
    
12. UNROLL GENTLY AND FILL WITH YOUR FAVORITE FILLING AND FROST TOP AND SIDES IF DESIRED.