How to make it

  • Sift flour, measure and sift again with added salt and the 1 tablespoon of sugar, set aside in a piece of wax paper.
  • Put eggs and egg yolks into mixing bowl and 1 cup of sugar, start mixing up ingredients. Start slowly at first then mix at highest speed.
  • Grease sheet pan, line with parchment paper and grease parchment paper again.
  • You want to beat the eggs and sugar mixture till it triples in volume.
  • It's to look airy, pale in color, and even with my Kitchen-aid, this process took about 8 or so minutes, if not longer.
  • You will know you are ready and the egg mixture is ready - when you lift the beaters from the bowl, the batter "ribbons" from the beaters back into the bowl.
  • If the ribboned batter stays afloat on top of the mixture in the bowl (see photo) for five seconds you are good to go to the next step. If not and it sinks into the rest of the batter in the bowl, keep beating and checking at every additional minute. This was just the hardest step of the whole cake - whew! Now that that's the flour we go.
  • Before you remove that bowl from the mixture, throw in the vanilla extract and beat one minute.
  • Now remove bowl, and bring flour closer to you.
  • With spatula you are going to fold in the flour a little at a time, Though it's only a little flour - cut it into thirds.
  • Fold flour in as gently as you can, do not fret though, the batter will deflate, not to worry. This is to be expected! When flour is incorporated, pour batter and spread with spatula into sheet pan. Place in oven and bake for 15 minutes at 375.
  • Check after 15 minutes, test with finger, does cake bounce back? You're ready to go. Take out of oven and let cool for 3 minutes.
  • Sprinkle top of cake very generously with confectioners sugar and place clean dish towel completely over the cake.
  • Flip over sheet pan with dishtowel onto cooling rack. Carefully remove sheet pan and parchment paper.
  • Apply more confectioner's sugar and place second clean dish towel over sponge cake.
  • Carefully using dishtowel, roll up sponge cake lengthwise keeping towel inside. Now place rolled up sponge cake on colling racks to cool.
  • Once cool you are ready to unroll and fill with your favorite filling. Roll back up and chill until ready to serve.
  • ******(Due to time constraints tonight- I will add remaining part of the recipe tomorrow - sorry for any inconveniences) Tomorrow I will tell and show you how to make the chocolate almond butter cream frosting I used when I made this sponge cake as a yule log. I'll put up the photos anyway though...
Batter ribbon sitting on remaining batter as it falls from the beaters - time for folding in flour   Close
Adding flour by folding it into batter   Close
Sponge cake right out of the oven   Close
Flipped sponge cake prior to adding confectioner's sugar   Close
Sponge cake rolled up in with dish towel cooling   Close
Filled Sponge cake with razzberyy jam and whipped cream rolled back up (cut sides and chill before serving)   Close

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