Vanilla Roulade Sponge Cake - GF
This cake is perfect for jelly rolls. You can also fill it with a fruity whipped cream or your favorite frosting. For a nice, round roulade, this cake can be trained by rolling it up, unfilled, when it is still warm. Rolling and wrapping in a towel to cool helps the rolling process go more smoothly once it has been filled.
Ingredients
- Egg white - 2⅛ oz
- Cream of Tartar - 0.04 oz
- Granulated Sugar - 1/2 oz
- Rice Flour - 3/4 oz
- Oat Flour - 1/2 oz
- Cornstarch - 1 oz
- Egg - 3⅞ oz
- Egg yolk - 2¼ oz
- Vanilla Extract - 1/8 oz
- Granulated Sugar - 3½ oz
Servings
1 rollDirections
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