|
For Sponge Cake: Preheat oven to 450
degrees F (230 degrees C) and place oven rack in the center of the oven. Butter,
or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan,
line it with parchment paper, and then butter and flour the paper (or spray with
a nonstick vegetable/flour spray).
While the eggs are still
cold separate two of the eggs, placing the yolks in one bowl and
the whites in another bowl. To the yolks, add the additional yolk, and the
two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk
the flour with the cornstarch.
Place the egg yolks
and whole eggs, along with 1/2 cup (100 grams) of the sugar,
in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick,
pale yellow, and fluffy. (When you
slowly raise the beaters the batter will fall back into the bowl in slow
ribbons.) Then beat in the vanilla extract.
Sift half the flour
mixture over the beaten egg mixture and
fold in gently with a rubber spatula, just
until the flour is incorporated. Sift the remaining flour mixture into the
batter and fold in.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the
cream of tartar and continue beating until soft peaks form. Sprinkle in the
remaining one tablespoon sugar and beat until stiff
peaks form. Gently fold a little of the whites into the batter to lighten it,
and then add the rest of the whites. Pour the batter into prepared pan,
spreading evenly with an offset spatula or spoon. Bake for
about 6-8 minutes or
until golden brown and when lightly pressed, springs back.
Immediately upon
removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean dish towel.
Remove the parchment paper, sprinkle with confectioners sugar, and roll
up the sponge, with the towel. Place on a wire rack to cool.
For
Raspberry Whipped Cream: Place your mixing bowl and whisk
attachment in the freezer for 15 minutes. Then place the whipping cream,
vanilla extract, and sugar into the bowl and beat until soft peaks form.
Add the jam and beat just until stiff peaks form.
To
Assemble: Unroll the sponge, spread with the
cream and reroll. Cover and chill in the refrigerator for a few
hours. Just before serving,
dust
with confectioners sugar.
Serves 6 - 8
people.
View comments on this recipe on YouTube
|
%20has%20a%20beautiful%20pinwheel%20design%20and%20is%20filled%20with%20a%20delicious%20raspberry%20flavored%20cream.%20From%20Joyofbaking.com%20With%20Demo%20Video){kind=link}