Sponge Cake Swirls

Yield: Large roll (Rolled short end to short end) 20 ½” thick rounds

 

Long roll (Rolled long edge to long edge) 30 1/2” thick rounds

 

 

Ingredients:

 

6 egg yolks

 

6 egg whites

 

1 cup granulated sugar

 

3 tablespoons cold water

 

2 teaspoons vanilla, almond or lemon extract

 

1 cup flour, sifted

 

1 teaspoon baking powder

 

1/4 teaspoon salt

 

4 tablespoons powdered sugar for a flour sack towel.

 

For chocolate swirls, add 1/3 cup unsweetened cocoa powder

 

 

Fillings:

 

Whipped Cream

 

1/2 cup heavy cream cold

 

1/4 cup powdered sugar

 

Raspberry jam

 

Blackberry jam

 

Strawberry jam

 

Lemon curd

 

Orange marmalade

 

 

Garnish:

 

Blueberries

 

Blackberries

 

Raspberries

 

Organic flowers

 

 

Steps:

 

1. Preheat oven to 375°F.
2. Line a 15”x10”x1” jelly roll pan with parchment paper.
3. Brush the parchment paper with melted butter. Reserve.
4. Whisk together flour, salt and baking powder in a bowl.
5. Beat egg yolks until pale and creamy. While continuing to beat, slowly add ¾ cup sugar.
6. When the egg yolks are thick and creamy, add water and flavoring and beat an additional minute until fully incorporated.
7. Sift dry ingredients over the bowl of egg yolks and slowly beat until just combined. Do not over beat.
8. Reserve.
9. Beat egg whites to the soft peak stage.
10. Slowly sprinkle remaining 1/4 cup sugar over the top, while continuing to beat, until the egg whites reach the stiff peak stage.
11. Gently fold egg whites into the batter.
12. Pour batter evenly into prepared baking sheet.
13. Bake in preheated oven for 10-12 minutes or until the cake is golden and springs back when gently pressed in the center. Do not overbake.
14. Open oven door and allow cake to remain in the oven for 5 minutes.
15. Carefully remove cake from the oven.
16. Place cake pan next to open towel.
17. Sift 2 tablespoons of confectioners sugar over the top of the cake.
18. Place the open towel over the top of the cake.
19. Hold the towel against the outer sides of the cake pan and gently flip the pan over.
20. Peel the parchment paper from the cake.
21. Sift the rest of the confectioners sugar over this side of the cake.
22. Decide whether small rounds or large rounds are desired.
23. Fold the edges of the towel over the cake and:
    For large rolls, gently roll the cake up from the short side.
    For small rounds, roll the cake from one long side to the other.
24. Cool on the counter for at least one hour.
25. When cake is cooled, place it on a cookie sheet and gently unroll and unwrap it. The interior short edge will not lie flat and will often break off if forced.
26. To use a variety of preserves, cut cake:
    Large rounds: lengthwise (short end to short end) into 3 even lengths.
    Small Rounds: across the width (long edge to long edge) into 3 even sections.
27. Spread chosen preserves in a thin layer.
28. Cover with a thin layer of whipping cram over the top of the preserves.
29. Gently roll the cake(s) back up
    Large rounds: from the curved interior short edge to the opposite end.
    Small Rounds: from the curved long side to the other.
30. Cover and place in the icebox until ready to use.
31. Slice with a serrated knife into ½” wide rounds. Clean knife between cuts.
32. Plate, garnish, and serve.