Basic Sheet Cake
This simple sponge sheet cake is extremely versatile, as it works great for jelly rolls, yule logs, or serving as a single layer, with icing and toppings of your choice. It can be frozen for up to two weeks before using.
What You Will Need
- 5 tbsp. unsalted butter, melted and cooled, plus more for pan
- 3⁄4 cup cake flour, plus more for pan
- 2⁄3 cup plus 2 tbsp. sugar, divided
- 4 eggs
- Confectioners’ sugar, for dusting
- 1 tbsp. dark rum
- Heat oven to 400°. Grease and flour a 13-inch x 18-inch rimmed baking sheet, lined with parchment paper, and set aside. In the bowl of a stand mixer fitted with a whisk, beat ⅔ cup sugar and eggs on high speed until mixture falls back in thick ribbons when lifted from the whisk, about 6 minutes; fold in butter and flour. Spread batter into an even layer on bottom of prepared baking sheet and bake until golden brown on the bottom, about 12 minutes. Place a clean kitchen towel that is larger than the baking sheet on a work surface, and dust it liberally with confectioners’ sugar. Invert cake onto towel; dust with more sugar.