Wayne Gisslen

Jelly Roll Sponge

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Sponge method. Add the syrup, the first quantity of water, and the vanilla to the sugar and eggs in the first mixing stage. When the foam is completely whipped, stir in the second quantity of water.

Scaling and baking:

Per 1 ounce (28.35 g): Calories, 80; Protein, 2 g; Fat, 1 g (12% cal.); Cholesterol, 50 mg; Carbohydrates, 15 g; Fiber, 0 g; Sodium, 40 mg.