6 ounces Cake flour, sifted
11 ounces Granulated sugar
10 Eggs
1/4 fluid ounce Vanilla extract
1 1/2 teaspoons Cream of tartar
Yield: 2 Rounds
9. To remove the cakes from their pans, run a thin metal spatula around the edge of each pan. When the cake is completely cool, it can be frosted or wrapped in plastic wrap and frozen for 2 to 3 months.
10. Yield: 2 Rounds, 9 In.
Notes: Method: Egg Foam
Variation: Swiss Jelly Roll -- Spread the cake batter onto a paper-lined half sheet pan. Bake at 375°F (190°C) until the cake is golden brown and spongy, approximately 20 minutes. Cool the cake for 10 minutes. Invert the warm cake onto a piece of parchment dusted with powdered sugar. Carefully remove the paper on which cake baked. Spread the warm cake with 8 ounces (240 grams/133%) seedless raspberry or other jam. Roll the cake tightly. Trim the ends and dust with more sugar before serving.
11 ounces Granulated sugar
10 Eggs
1/4 fluid ounce Vanilla extract
1 1/2 teaspoons Cream of tartar
Yield: 2 Rounds
9. To remove the cakes from their pans, run a thin metal spatula around the edge of each pan. When the cake is completely cool, it can be frosted or wrapped in plastic wrap and frozen for 2 to 3 months.
10. Yield: 2 Rounds, 9 In.
Notes: Method: Egg Foam
Variation: Swiss Jelly Roll -- Spread the cake batter onto a paper-lined half sheet pan. Bake at 375°F (190°C) until the cake is golden brown and spongy, approximately 20 minutes. Cool the cake for 10 minutes. Invert the warm cake onto a piece of parchment dusted with powdered sugar. Carefully remove the paper on which cake baked. Spread the warm cake with 8 ounces (240 grams/133%) seedless raspberry or other jam. Roll the cake tightly. Trim the ends and dust with more sugar before serving.
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