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.
This simple sponge cake works great for jelly rolls, yule logs, or serving as a single layer, with icing and toppings of your choice.
Yield: serves 10-12
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
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.