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Recipe
Egg Yolk Sponge Cake (Good Jelly Roll) Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1265g | |
| Calories 3687 | |
| Calories from Fat 517 | 14% |
| Total Fat 57.69g | 72% |
| Saturated Fat 20.03g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 2518mg | 839% |
| Sodium 1284mg | 54% |
| Potassium 680mg | 19% |
| Total Carbs 728.7g | 194% |
| Dietary Fiber 7.0g | 23% |
| Sugars 402.81g | 269% |
| Protein 66.44g | 106% |
Ingredients Convert Measures
- 12 egg yolks (8)
- 2 c. sugar (1 1/2)
- 1 c. boiling water (3/4)
- 1/2 teaspoon salt
- 4 teaspoon baking pwdr (3)
- 2 teaspoon lemon flavoring (1 1/2)
- 3 c. sifted cake flour (2 1/4)
Directions
- May use the egg yolks from my angel food cake recipe listed. This recipe make too much for a angel food pan so I put some in jelly roll pan. Then turn out on dish towel with powdered sugar sprinkled on and roll. Unroll and fill with tart jelly, reroll without towel cut and serve. To make smaller batch use amount of ingredients listed in parenthesis.