Jelly Roll Sponge

Ingredients U.S. Metric %
Sugar 11 oz 325 g 100
Whole eggs 10 oz 292 g 90
Egg yolks 2 oz 65 g 20
Salt 0.25 oz 8 g 2
Honey or corn syrup 1.5 oz 45 g 14
Water 1 oz 30 g 10
Vanilla extract 0.12 oz ( tsp) 4 g 1
Water, hot 4 oz 118 g 36
Cake flour 11 oz 325 g 100
Baking powder 0.16 oz (1 tsp) 5 g 1.5
Total weight: 2 lb 7 oz 1217 g 374%

Method

Procedure

Mixing

Plain sponge method. Add the honey or syrup, the first quantity of water, and the vanilla to the sugar and eggs for the first mixing stage.

Scaling and Baking

See the table. One recipe makes 2 sheet pans. Line the pans with greased paper. Immediately after baking, turn out of the pans onto a sheet of parchment and remove the paper from the bottom of the cakes. Spread with jelly and roll up tightly. When cool, dust with confectioners’ sugar.