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Vanilla Roulade Sponge Cake

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

Units:
US | Metric
Metric | US
  • Egg white - 2⅛ oz
  • Cream of Tartar - 0.04 oz
  • Granulated Sugar - 1/2 oz
  • Cake Flour - 1¼ oz
  • Cornstarch - 1 oz
  • Egg - 3⅞ oz
  • Egg yolk - 2¼ oz
  • Vanilla Extract - 1/8 oz
  • Granulated Sugar - 3½ oz

Servings

1 roll

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Directions

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