Sponge Sheet

Course : Cakes
Serves: 2
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16 large eggs
1 1/4 cups sugar -- (10 oz)
2 tablespoons salt
2 tablespoons lemon extract
2 tablespoons vanilla extract
1 7/8 cups bread flour -- (9 0z)

Preparation / Directions:

1. In a large mixing bowl combine eggs, sugar, salt, lemon and vanilla flavouring. Whip on medium speed (#2) until light yet somewhat compact. 2. Remove from mixer and using your hands, gently add the flour in parts to the egg mixture. Be careful not to deflate too much. 3. Divide batter onto 2 paper lined baking sheets, spread out evenly using a palate knife (be gentle). 4. Bake at 450Ffor about 12 minutes or until golden brown and set. Key Points: 1. Make sure that utensils are absolutely clean (grease free) 2. Adjust numer of eggs when using eggs that are not LARGE size. 3. Use eggs at room temperature for large volume. You can also heat eggs over warm water before whipping. 4. Always sift flour, not only to break up lumps, but also to add air to the flour. 5. Fold in flour by HAND 6. Avoid undue delay when handling sponge batters at any time. Once whipping is done, add flour right away, spread batter immediately and bake without waiting; any delay at any stage will cause loss of volume due to collapse of cell structure. 7. Sponge sheets may be used immediately or kept for future use. They will keep up to a week in the refrigerator (preferably slightly damp) or frozen for a considerable time. 8. Sponge sheets can be usef of an incredible variety of recipes. Use in Jelly Rolls, as base for many french pastries, for large cakes and as a part of many desserts. To make genoise, follow same procedure using the following ingredients: 360 g sugar 12 eggs salt vanilla Whip together. Add: 180g bread flour 180g pastry flour 2 oz hot butter or oil Combine as above and bake.


Nutritional Information:

1525 Calories (kcal); 37g Total Fat; (22% calories from fat); 59g Protein; 226g Carbohydrate; 1496mg Cholesterol; 6842mg Sodium

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