Sponge Cake
  • 1 cup sifted sugar
  • 3 to 6 eggs yolks, room temperature
  • ¼ cup boiling water or coffee
  • 1 T lemon juice or 1 tsp vanilla
  • 1 cup cake flour (I used all purpose white flour or whole wheat pastry flour)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 to 6 egg whites, room temperature
  • Filling
  • one cup of heavy whipping cream with vanilla extract and confectioner's sugar to taste
  • Chocolate Icing
  1. Grease a jelly roll pan on the bottom or cut a piece of parchment paper to fit the bottom of the pan.
  2. Separate the egg yolks from the whites and set aside the whites.
  3. Beat the egg yolks until they are very light, and then gradually mix in the sugar. Add the boiling water or coffee, mix, and wait for the batter to cool to room temperature.
  4. When the batter has cooled, mix in your choice of flavoring.
  5. Sift the cake flour before measuring, and then resift with the baking powder and salt. Slowly add the sifted ingredients to the batter mixing until the batter is blended.
  6. Whip the egg whites until the peaks remain stiff, but the egg whites are not dry. Using a spatula, carefully fold the egg whites into the batter.
  7. Carefully spread the batter in a jelly roll pan. Bake at 350 in a preheated oven for approximately 10 to 12 minutes. Allow the cake to cool for 10 minutes in the pan before removing it. I like to place a clean kitchen towel over the cake before gently flipping it over and removing it from the pan.
  8. Filling
  9. Whip these ingredients together in a mixing bowl with a wire whisk until the whipped cream is firm but not overwhippped
  10. Chocolate Icing
Adapted from The Joy of Cooking 1985
Recipe by A Life in Balance by Barb Hoyer at http://www.alifeinbalance.net/christmas-dessert-yule-log/