Sponge For Roll Cakes [PDF]

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SPONGE FOR ROLL CAKES

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

SPONGE FOR ROLL CAKES for 1 Flexipan mat 37x57 cm

VIENNESE SPONGE Ingrеdients Egg yolks

Total weight: ~ 500 g

100%

55 g

11%

Whole eggs

141 g

28%

Sugar (1)

110 g

22%

Egg whites

88 g

18%

Sugar (2)

35 g

7%

Flour T45

71 g

14%

1 Preheat the oven to 210 °C / 410 °F. Prepare a baking tray with a Flexipan mat measuring 37x57 cm or a silicone sheet. 2 Whip the egg yolks with the whole eggs and sugar (1) in a mixer using a whisk attachment into a light, airy and stable foam. TIP Weigh all the ingredients and leave them on the table at room temperature beforehand so that they all have the same temperature.

3 Gradually add the sifted flour and fold it in carefully. 4 Separately whip the egg whites with sugar (2) in a mixer using a whisk attachment into a medium-stiff meringue. 5 Using a spatula, gently fold the meringue into the whipped egg mixture. 6 Spread the sponge batter in the Flexipan mat with the help of an offset spatula and bake it for 5-6 minutes until golden brown. 7 Leave the sponge to cool down at room temperature for 10-15 minutes. 8 Then remove the silicone mat, wrap the sponge with cling film and place it in the freezer until you’re ready to assemble your roll cake.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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