Cool on cake rack. Refrigerate.
Sponge cake roll
8 servings
| Cake flour, unsifted | 1 cup |
| or | |
| All-purpose flour, unsifted | 1 cup less 2 tablespoons |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Eggs | 3 |
| Sugar | 1 cup |
| Water | ⅓ cup |
| Vanilla | 1 teaspoon |
| Confectioner’s sugar | ¼ cup |
| Filling | As desired |
Preheat oven to 375°F. (moderate). Line a 15- by 10- by 1-inch pan with foil or heavy paper; grease.
Mix flour, baking powder, and salt thoroughly.
Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater. Beat in sugar 1 tablespoon at a time. Slowly mix in the water and vanilla.
Gently mix or fold in dry ingredients only until batter is smooth.
Pour into pan. Bake 12 to 15 minutes, just until center is firm when lightly touched.
Place a sheet of foil or waxed paper on a rack; sprinkle with about three-fourths of the confectioner’s sugar. Turn cake onto foil or paper. Peel foil or paper from cake and quickly trim away any crusty edges. Cool on rack.