Jelly Roll Sponge

Grams/ Weight Measurement
Yield = 1 12” x 16” cake

6 egg whites
150 g white sugar
1.5 g salt
6 egg yolks
10 g vanilla
60 g fine ground pistachios (or almonds)
150 g Nextjen All Pupose Baking Blend (flour)

Whip egg whites with salt and 75 g white sugar until they form soft peaks, about 2-3 minutes; scrape into another bowl and set aside.
Whip egg yolks with other 75 g white sugar and vanilla to ribbon stage (all sugar has dissolved and the yolks are fluffy and soft yellow).
Fold in flour and the fine ground pistachios.
Fold in the whipped egg whites until homogenized (without knocking the air out).
Spread batter onto a 10” x 12” baking tray lined with parchment.
Bake at 350°F for 5 minutes. It should spring back when touched gently.
Test temperature with a probe to reach 87-95°C (190-200°F).
When the cake is done, turn it out onto a clean tea towel to cool, then fill it with custard, whipped cream and berries or just jam. Use the towel to help roll the cake up.

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Cups / Imperial Measurement
Yield = 1 12” x 16” cake

6 egg whites
1/2 cup white sugar
1/8 tsp salt
6 egg yolks
2 tsp vanilla
1/4 cup fine ground pistachios (or almonds)
1 cup Nextjen All Purpose Baking Blend (flour)

Whip egg whites with salt and 1/4 cup white sugar until they form soft peaks, about 2-3 minutes; scrape into another bowl and set aside.
Whip egg yolks with other 1/4 cup white sugar and vanilla to ribbon stage (all sugar has dissolved and the yolks are fluffy and soft yellow).
Fold in flour and the fine ground pistachios.
Fold in the whipped egg whites until homogenized (without knocking the air out).
Spread batter onto a 10” x 12” baking tray lined with parchment.
Bake at 350°F for 5 minutes. It should spring back when touched gently.
Test temperature with a probe to reach 87-95°C (190-200°F).
When the cake is done, turn it out onto a clean tea towel to cool, then fill it with custard, whipped cream and berries or just jam. Use the towel to help roll the cake up.

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