A versatile sheet cake for making roll cakes, with options for chiffon, angel food, génoise, or sponge cake bases. The cake is baked, rolled with filling, and chilled before serving.
Whisk together thoroughly in a large bowl: 2 ¼ cups sifted (225g) cake flour; 1 ¼ cups (250g) sugar; 1 tablespoon baking powder; 1 teaspoon salt
Add and beat on high speed until smooth: 5 large egg yolks; ¾ cup (175g) water; ½ cup (105g) vegetable oil; (Finely grated zest of 1 lemon); 1 teaspoon vanilla
Using clean beaters, beat in another large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 8 large egg whites; ½ teaspoon cream of tartar
Gradually add, beating on high speed: ¼ cup (50g) sugar
Beat the whites until they’re so stiff they begin to lose their gloss. Use a silicone spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55 to 65 minutes for a tube pan or 30 to 35 minutes for a baking pan.
Cool and unmold as for Angel Food Cake; rest the 13 × 9-inch pan upside down on 4 glasses.
Ice with: Quick Lemon Frosting or Fluffy White Frosting flavored with orange
1 ½ cups (365g) egg whites (about 11 large whites) at around 60°F
1 tablespoon (15g) water
1 teaspoon cream of tartar
1 teaspoon vanilla
(¼ teaspoon almond extract)
¾ cup (150g) sugar
Sub-recipe steps
Sift together 3 times: 1 cup sifted (100g) cake flour; ¾ cup (150g) sugar; ½ teaspoon salt
Combine in a large bowl or in a stand mixer with the whisk attachment and beat on low speed for 1 minute: 1 ½ cups (365g) egg whites (about 11 large whites) at around 60°F; 1 tablespoon (15g) water; 1 teaspoon cream of tartar; 1 teaspoon vanilla; (¼ teaspoon almond extract)
Increase the speed to medium-high and beat until the mixture increases 4 to 5 times in volume and resembles a bowl of soft foam. (This takes anywhere from 3 to 5 minutes.) The foam will hold a very soft, moist shape when the beaters are lifted. On medium-high speed, beat in 1 tablespoon at a time, taking 2 to 3 minutes: ¾ cup (150g) sugar
When all the sugar has been added, the foam will be creamy white and hold soft, moist, glossy peaks that bend over at the points; do not beat until stiff. If the mixer bowl is nearly full, transfer the mixture to a wide 4- to 6-quart bowl for easier folding. Sift one-quarter of the flour mixture evenly over the whipped egg whites and fold gently with a silicone spatula only until the flour is almost incorporated; do not stir or mix. Repeat 3 more times, folding in the last addition until no traces of flour are visible. Pour the batter into the pan and tilt or spread to level the top. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes.
Invert the cake immediately and cool upside down in the pan to prevent it from sinking. If using an angel food cake pan, set it on the feet of the pan to hold it above the surface of the table or if using a regular tube pan, prop it higher by resting the tube on a bottle or inverted metal funnel. Let the cake cool for at least 1 ½ hours, until it is thoroughly set.
Slide a thin knife around the cake to detach it from the pan. Using the same procedure, detach the cake from the center tube. If the pan has a removable bottom, pull the tube up to lift the cake from the pan sides. Slide the knife under the cake to detach it from the bottom. If the pan does not have a removable bottom, invert the pan and tap it against the counter to loosen the cake. Allow the cake to drop onto a rack or serving platter.
Sift together 3 times and return to the sifter: 1 ¼ cups sifted (125g) cake flour; ¼ cup (50g) sugar
Melt in a small saucepan: 5 ⅓ tablespoons (75g) unsalted butter, preferably clarified
Set aside. Whisk together in a large heatproof bowl or a stand mixer bowl: 6 large eggs; ¾ cup (150g) sugar
Set the bowl in a skillet of barely simmering water and whisk constantly until the mixture is warm to the touch (about 110°F). Remove the bowl from the heat and beat on high speed with a hand mixer, or in a stand mixer with the whisk attachment, until the mixture is lemon colored, has tripled in volume, and has reached the stage known as au ruban—like a continuous flat ribbon when dropped from a spoon (about 5 minutes in a stand mixer, 10 to 15 minutes with a handheld mixer). In 3 additions, sift the flour mixture over the top and fold in very gently with a silicone spatula. Reheat the butter until it is hot and transfer to a medium bowl. Fold about 1 ½ cups of the egg mixture into the butter until completely incorporated, along with: 1 teaspoon vanilla
Scrape the mixture onto the remaining egg mixture and fold in. Scrape the batter into the pan(s) and spread evenly. Bake until the cake begins to pull away from the sides of the pan(s) and the top springs back when lightly pressed, about 15 minutes in cake pans, 30 minutes in a springform pan.
Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove the ring of the springform pan, if using. Invert the cake and remove the paper liner(s). Let cool right side up on the rack.
Measure and return to the sifter: 1 cup plus 2 tablespoons sifted (115g) cake flour
Combine in a large bowl or in a stand mixer with the whisk and beat on high speed until thick and pale yellow, 2 to 3 minutes: 6 large egg yolks; ¼ cup (50g) sugar; 1 teaspoon vanilla
Sift the flour evenly over the top but do not mix it in. Using clean beaters, beat in another large bowl on medium speed until soft peaks form: 6 large egg whites; ¼ teaspoon cream of tartar
Gradually add, beating on high speed: ⅓ cup (65g) sugar
Beat until the peaks are stiff but not dry. Use a silicone spatula to fold one-third of the egg whites not quite thoroughly into the egg yolk mixture. Fold in the remaining whites in 2 additions. Scrape the batter into the pan(s) and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 25 minutes in cake pans, 35 to 40 minutes in a springform pan.
Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove the ring of the springform pan, if using. Invert the cake and remove the paper liner(s). Let cool right side up on the rack.
Combine in a small saucepan: 1 cup sugar; ⅔ cup water
Cook, stirring gently, over low heat just until the sugar is dissolved; the syrup does not have to come to a simmer. Remove from the heat and let cool, uncovered, before using. This keeps in a covered jar for up to 3 weeks at room temperature or for up to 6 months refrigerated.
1 ½ to 2 cups desired filling or frosting
(Powdered sugar)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Any chiffon cake
1 Angel Food Cake
1 Génoise or Chocolate Génoise
1 French Sponge Cake (Biscuit)
1 (½ cup Moistening Syrup, flavored with 2 to 5 tablespoons liquor or liqueur if desired)
1 ½ to 2 cups desired filling or frosting
(Powdered sugar)
Let's Cook
Step 1.
Prepare the batter for one of the following: Any chiffon cake; Angel Food Cake; Génoise or Chocolate Génoise; French Sponge Cake (Biscuit)
Step 2.
Scrape the batter into the pan, spreading evenly, until it is two-thirds full (there may be a cup or two of batter leftover). Bake until the top springs back when lightly pressed, 15 to 20 minutes.
Step 3.
While the cake is still warm, run a knife along the edges to release it from the pan. Immediately invert the cake onto a sheet of parchment paper and remove the pan. Let the cake cool completely before peeling off the paper liner.
Step 4.
Peel off the paper liner and place a fresh sheet of parchment paper on top. Flip the cake and peel off the parchment paper the cake was cooled on, removing the brown “skin” from the cake as you do so.
Step 5.
If using French Sponge Cake, Génoise, or Chocolate Génoise, brush the cake with: (½ cup Moistening Syrup, flavored with 2 to 5 tablespoons liquor or liqueur if desired)
Step 6.
Spread it with: 1 ½ to 2 cups desired filling or frosting
Step 7.
using the smaller amount for richer fillings or frostings and the larger amount for fluffier, lighter fillings or frostings. Starting on a short side, fold and press an inch or so of the cake firmly up over the filling to get started. Keep these first turns tight; cracking will diminish as the diameter of the roll increases. Use the parchment under the cake to help roll the cake. Once the cake is rolled, use two hands to move the roll carefully back to the center of the parchment. Wrap the back of the parchment over the cake so that it overlaps the front portion of parchment, covering the roll completely. Place the edge of a cookie sheet right next to the long side of the cake roll, where it meets the parchment, and tighten the cake roll by pressing the baking sheet at an angle toward the counter while you grasp the bottom sheet of parchment, shown below. Then wrap the tightened cake roll in the parchment and fold the ends. Refrigerate at least 1 hour to firm the roll before unwrapping and serving.
Step 8.
If desired, sift over the cake before serving: (Powdered sugar)
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