This Hungarian recipe for basic sponge cake is one of my favorites. It can be used for rolled desserts or roulades, also known as jellyrolls or, when baked in round pans, for layered cakes like Dobos Torta, Esterhazy Torte and more.
Remember to sprinkle the flour over the batter by tablespoonsfuls and fold it in by hand. Don't overbake the sponge because it will become dry and will crack easily when rolled. Here is a larger image of a raspberry roulade and the raspberry roulade recipe.
Makes 1 half-sheet-size or jelly-roll-size or 4 (8-inch) round layers of Basic Hungarian Sponge Cake
Remember to sprinkle the flour over the batter by tablespoonsfuls and fold it in by hand. Don't overbake the sponge because it will become dry and will crack easily when rolled. Here is a larger image of a raspberry roulade and the raspberry roulade recipe.
Makes 1 half-sheet-size or jelly-roll-size or 4 (8-inch) round layers of Basic Hungarian Sponge Cake
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 6 large eggs, separated
- Pinch salt
- 6 tablespoons sugar
- 4 tablespoons all-purpose flour
Preparation:
- Heat oven to 375 degrees. Line a half-sheet pan
with parchment paper. Then lightly coat the parchment with cooking spray. You can alternatively use a jellyroll pan , but the sponge, naturally, will be thicker.
- Whip egg whites with salt and 1 tablespoon water until stiff but not dry.
- Add eggs yolks one at a time while whipping on slow speed. It should take 2 minutes to slowly incorporate the yolks.
- Add the sugar by the spoonful again at slow speed, taking about 4 minutes to mix it all in.
- The batter should be light and fluffy at this point. BY HAND, sprinkle 1 tablespoon flour over the batter and gently fold it in, trying not to reduce the volume. Repeat with the 3 remaining tablespoons of flour.
- Pour batter into prepared pan, spreading it evenly. Bake 12-15 minutes. DO NOT OVERBAKE.
- Remove from oven. Place another sheet of parchment paper over the top of the cake and invert it onto a countertop. Remove parchment paper that lined the pan and is now the top of the sponge. Roll the sponge in the fresh piece of parchment paper and let it cool completely. Then fill as desired.
