Rolled cake on the other hand is made with this super thin cake sheet, just cake enough to hold the filling, making it moist and perfect in every bite not to mention that spirals looks awesome and the idea of transforming food in odd shapes is pretty cool (but doesn't overlap the taste, of course).
Sponge cake is often dry but this recipe includes melted butter which puts it in a different level. Doesn't matter what size you want your rolled cakes to be, you have to spread a thin layer of the batter in your baking pan and keep an eye not to burn it (it bakes extremely fast). The cake layer has to be thin not to crack when rolled and the fact that you don't add leaven to your batter won't avoid it from rising - the eggs plays the leaven role here.
Aside from my personal taste, my chosen filing is dulce de leche because it goes really well with the cake+cinnamon combination. Dulce de leche is mainly made out of 2 ingredients: milk and sugar. The problem is that it is slowly cooked for up to 9 hours with almost constant stirring, turning the idea of making it into a big project. A good option is to buy it on a specialty grocery store or transform a can of sweetened condensed milk in dulce de leche just by cooking the closed can covered in water for 2 hrs. The result is excellent because sweetened condensed milk is pretty much the same thing as dulce de leche, only difference is that the condensed milk isn't cooked all the way through and for this reason one is white and the other one is brown.
yields 2 cakes
yields 2 cakes
for sheet cake:
8 eggs separated
pinch of cream of tartar
1 cup + 2 tbsp granulated sugar (divided in 2)
1/2 cup + 2 tbsp unsalted butter
1 1/2 cup cake flour (if you use regular flour attention to the texture, if too firm add more butter)
for simple syrup:
1/2 cup sugar
1 cup hot water
1 tbsp rum
2 cans sweetened condensed milk - enough for 2 cake sheets of 17 by 11in
to sprinkle on top:
1/2 cup confectionary sugar
2 tbsp cinnamon - or to taste
utensils: 17 by 11in baking pan - if using this size pan you will have 2 sheet cakes, if using a smaller one, you can make up to 4 small rolls.
1- Preheat oven at 400F
2- Separate the egg whites from the yolks. In a mixer or by hand whisk the egg whites until frothy. Add the cream of tartar and continue whisking. As soon as it looks like shaving cream add half of the sugar asked in the recipe and whisk it until glossy and very fluffy.
3- In a separate bowl whisk the egg yolks with the other half of sugar until pale yellow and fluffy.
4- Add 1/3 of the meringue to the yolk mixture. Stir well and add the melted butter. Now start alternating between the meringue left and the flour making a total of 3 additions.
5- Line a baking pan with parchment paper and pour half of the batter. Run your fingers around the edges to clean it up.
6- Bake it for 7 minutes.
7- After baked, flip the cake over another piece of parchment paper and immediately remove the paper that is still on the cake.
8- In a small bowl add sugar and water. Microwave it for one minute. Add the rum and stir. Brush this simple syrup all over the cake. Don't use all the syrup, just a thin layer is enough.
9- Trim the uneven edges of the cake and let it cool completelly. Spread the dulce de leche all over it and roll it. Sprinkle some confectionary sugar and cinnamon on top. Serve at room temperature.
Good luck with your geometrical cake and if you burn it, bake again!
GIVEAWAY: The winner is on my facebook page, click here to find out!