Sponge Cake Recipe - NYT Cooking

Product Description

The streamlined mixing technique for this versatile cake, which is leavened with only eggs, borrows from génoise, chiffon cake and a style of roll cakes popular in Asian bakeries The result is an airy, light-as-a-feather texture that’s also moist, thanks to the addition of oil Bake it in a jelly roll pan to create a roulade, or in a 9-inch springform pan for a layer cake, but don’t use a nonstick pan, as the cake will collapse

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