Vanilla Sponge Cake for Inlay Cake Designs Recipe
Additional Information
Step 1
Preheat oven to 350°F. Line 10-1/2 in. x 15 1/2 in. x 1 in. with parchment paper and spray with vegetable pan spray.
Step 2
In small bowl, combine flour and baking powder. In large bowl, whip egg whites and 1/4 cup of the sugar with electric mixer until stiff but moist peaks form. In large bowl, whip egg yolks, vanilla and remaining 1/4 cup sugar until creamy and lightened in color, about 4-5 minutes. Fold egg whites into the yolk mixture gently but thoroughly. Fold in flour.
Step 3
Pour batter into prepared pan and carefully spread to edges in an even layer.
Step 4
Bake 10 to 12 minutes, or until golden brown at edges. Cool 10 minutes in pan. Loosen sides of cake with knife; invert cake onto a cooling rack. Peel off parchment paper. Flip cake back over.
Step 5
Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
Step 6
To fill cake, gently unroll cake. Cover with thin layer of buttercream icing. Gently reroll cake without parchment paper; cut off ends of roll. Transfer to cake board or serving plate.
Products
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
