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Jelly Roll Yellow Sponge Cake

Add our Jelly Roll Yellow Sponge Cake recipe to your file of favorites. It bakes up firm but flexible so it rolls without breaking.

Difficulty: No Reviews



Sponge cake serves 5 cups of batter.


Step 1

Preheat oven to 400°F. Grease jelly roll pan with 1 Tablespoon shortening. Sprinkle well with cake flour, shaking off loose flour.

Step 2

Separate eggs; beat yolks 1 minute. Add pinch of salt to egg whites, then beat until foamy.

Step 3

Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer.

Step 4

Fold beaten egg yolks into egg whites gently but quickly. Fold in sugar, flour and vanilla. Do not over mix.

Step 5

Pour batter into pan, spreading evenly from center out with a spoon.

Step 6

Tap pan several times on table to break any air bubbles and bake in center of oven 10-12 minutes. Loosen sides and bottom. Turn out of pan onto a dry towel.

Step 7

Cool 10 minutes, then trim crusty edges. Roll loosely in a towel and cool on rack before decorating.

*For chocolate sponge cake, substitute 6 Tablespoons cocoa powder for 6 Tablespoons cake flour.