Spongeroll

[miladyinsanity]

Spongeroll

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eggs

• 
  

sugar

• 
  

oil

• 
  

milk

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salt

• 
  

flour

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baking powder

• 
  

For the Cake:

Preheat your oven to 175C or 350F. Grease your pan, then line with parchment, with enough overhanging on either end for you to lift the cake out when done.

1. Sift the flour with the salt and baking powder.

2. Whisk the egg yolks with 40g of the sugar. Then add milk and oil.

3. Whisk in the flour.

4. In the meantime, whip the egg whites with the remaining sugar and cream of tartar until it forms stiff peaks.

5. Fold into the flour/egg mixture. Spread into a half-sheet or jellyroll pan.

6. Bake for 15-20 minutes. When it springs back when pressed, it's done. I feel that this test is more reliable than the skewer test.

To roll the cake:

1. Remove from pan when cool.

2. Trim off the edges. Eat them. They are reserved for the baker.

3. Spread jam, whipped cream etc on it.

4. Roll it up.

5. Slice. I think it's easier to slice after being chilled for half an hour or so.

Keywords: Cake

( RG1809 )