BASIC SPONGE ROLL FOR ROULADES
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 25m
Yield Eight to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Select a jellyroll pan measuring about 10 by 15 inches. Cut a rectangle of heavy-duty aluminum foil to fit inside the pan with an overlapping margin of about one inch all around. Place the foil inside the pan, shiny side up. Carefully fold the overlapping edges of foil around the pan to keep it firmly in place. Put the one teaspoon of butter in the pan and place the pan in the oven until butter melts. Brush this melted butter over the foil-lined bottom.
- Melt the remaining one-quarter cup of butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until thickened and smooth. Simmer, stirring, about one minute.
- Put the egg yolks in a small mixing bowl and beat well. Add a little of the hot sauce to the yolks, beating constantly. Off the heat, add this mixture to the sauce, stirring constantly. Add the salt to the egg whites and beat until they are stiff. Fold them into the sauce.
- Pour the batter into the pan and smooth over the top. Bake 15 to 18 minutes or until the cake rebounds to the touch and is golden brown on top. If the cake splits on top, don't worry. It will seal itself once it cools. After cooling, turn the cake out onto a clean dish towel. Carefully remove and discard the foil. The cake is now ready to be spread with a filling and folded.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 75 milligrams, Sugar 3 grams, TransFat 0 grams
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