Thin golden sponge cake roll or base from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 166) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped cream; Chocolate mousse ganache

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for cake flour.

  • anya_sf on January 14, 2019

    I made 1/2 recipe as a base for a 6" cheesecake. Followed the directions exactly and it turned out perfectly. This type of sponge is fairly easy to make since the eggs don't need to be heated. There was extra sponge left over, which I suppose could be used for crumbs or strips for another base. The sponge is fairly plain on its own - I didn't think it was that exciting (it's not meant to be eaten plain), but my son actually ate all the extra scraps.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.