SPONGE CAKE for YULE LOG or sheet cake or jelly roll


Recipe makes 19.25 OZ of batter or one commercial half sided sheet pan


6 Tablespoons all-purpose flour

8 large eggs, separated – (7oz yolks and 7 oz whites)

6 Tablespoons granulated sugar *

1 1/2 teaspoon vanilla extract, or almond extract or other extract or brandy

as needed, powdered sugar in sifter


Preheat oven to 350 F.  Butter a rimmed sheet pan, 12×18.  Place parchment paper over buttered pan to fit exactly. Then butter and flour the parchment paper.

Place egg whites in mixer bowl with wire whisk attachment and beat until distinct peaks are formed, approximately 2 minutes. Set aside or transfer to fresh bowl; wash mixer bowl to use again.

In second mixer bowl whip yolks on high speed for a few seconds to blend.  Slowly add the sugar to yolks on medium speed.  Once incorporated, beat on high and for 5 minutes, or until softer yellow- white color.  Add vanilla and flour to whipped yolks and blend. Slowly fold the prepared whites into the flour mixture, one third at a time.

Gently pour & spread all the batter into prepared pan and even out with a spatula going up slightly at the sides of the pan.  Bake for approximately 12-17 minutes or until cake springs back when lightly pressed.  Cool 3-4 minutes on a rack.  Release cake from all four sides of the pan with a knife, if needed.  Sprinkle top lightly with powdered sugar, optional. Place a clean kitchen towel over the cake pan, covering full length and width of cake.  Put the cooling rack over the towel and invert all. Remove pan.  Carefully peel the parchment paper off the cake. While cake is still quite warm, roll the towel with the cake either lengthwise (long side) or crosswise (short side) the other direction depending the look you want for the finished product.  (Doing this while warm enables the cake to bend and (spring back) once cooled without breaking.

Once cooled, unroll and spread evenly with desired filling inside.  Gently roll back up. If using whipped cream filling chill for at least 30  minutes. Or you may wrap and freeze to finish later.

Meantime, make desired icing.

*Note: To make a chocolate sponge, add and blend 2 Tablespoons cocoa powder with sugar and beat into egg yolk.

See Decorating ideas.

Meringue mushrooms. Pistachios dust for moss
Fork ridges for bark
Marzipan shapes and cut outs of acorns and holly leaves and berries






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