Sponge Roll

EGGS 2 # 8 oz.
SUGAR 2#
SALT .5 oz.
MILK 8 oz.
MARGARINE 10 oz.
CAKE FLOUR - sifted 1# 8 oz.
BAKING POWDER .25 oz.
VANILLA EXTRACT .5 oz.

Yields: 3 Full Sheetpans

METHOD: Egg Foaming Method

1) Prepare a sheetpan with parchment and grease with pan spray.

2) Place the eggs, vanilla, sugar and salt is a mixing bowl, and heat over a waterbath until 110F. Using a whisk, whip on high speed until the foam falls from the whip in a very thick ribbon!

3) In a medium pot, scald the milk and margarine.

4) Sift the cake flour and baking powder - 3 times.

5) Gently fold-in 3/4 of the flour into the egg foam, then fold-in 1/2 of the milk mixture. Then alternate adding the remaining flour and milk.

6) Spread evenly onto the prepared sheetpan.

7) Bake @ 375F degrees for about 10 minutes. Watch carefully!!!!

8) Allow to cool for 5 minutes. Then invert onto a dusted sheet of parchment paper. Remove parchment immediately, or the parchment will stick.