Vanilla Sponge Cake for Inlay Cake Designs Zoom

Vanilla Sponge Cake for Inlay Cake Designs Recipe

Makes: Serves 10-12.
Skill Level: None

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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.

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1/2 teaspoon baking powder




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Vanilla Sponge Cake for Inlay Cake Designs is rated 1.7 out of 5 by 3.
Rated 1 out of 5 by from I noticed 2 of the comments, and they had said that the cake had turned out to be a bit eggy. When I was baking the cake, I noticed that the instructions said to bake the cake for 12 minutes. I was like, NO WAY! I baked it for the amount of time anyways, but it seemed to me that when I took the toothpick out of the cake, there was batter on the end of the toothpick. Not only would I give this recipe a one star for that, I will also give it a one star for their poor instructions. I think this person who wrote the recipe was not very descriptive at all. I wouldn't recommend this recipe to anyone. Terrible. Absolutely terrible.
Date published: 2015-03-08
Rated 1 out of 5 by from The odour of egg is very clear, and also the taste. Can egg whites be used alone ?
Date published: 2015-01-30
Rated 3 out of 5 by from Pros -For me it tasted really nice but a little eggy -That's pretty much it it tasted good Cons -When I was mixing the ingredients they were all lumpy and wouldn't stay together -I had to cook it for about five to ten more minutes than it said so it was actually cooked on the inside but then on the sides of the pan the cake was burnt -It did not look very attractive I hope you can make this recipe a little better so the ingredients actually mix
Date published: 2014-08-28
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