Dry Sponge Cake


1 1/4 cup flour
1 cup sugar
8 eggs

Whip egg yolks with sugar until white. (you may also add grated peel from one lemon or orange). After that, mix with flour and carefully add egg whites whipped to stiff peaks. Place resulting mix into a mold and bake in oven for 15-20 minutes.

Sponge Cake Roll

Prepare sponge cake dough (see recipe), pour it out on a baking sheet (greased with butter and sprinkled with flour) in thickness of 1 cm / 0.4 in. Put sheet in medium-hot oven. As soon as sponge cake becomes caramelized and will start separating from baking sheet, immediately put in on a table and wash with a thin layer of jam or preserve (250 g / 9 oz), then fold it into a roll and sprinkle with powdered sugar.
When the roll cools, slice it diagonally, place on a plate and serve.
You may add vanilla to the dough for aroma and flavor.

Sponge Cake with Jam


100 g / 4 oz wheat flour
100 g / 4 oz potato flour
1 cup sugar
10 eggs
1/2 tsp vanilla

Separate egg whites from yolks. Put egg whites in col place or cold water. Whip yolks with sugar (you may add vanilla), then add flour, mix and add whipped egg whites, mixing them with dough from bottom to top. Put dough into a mold that has been greased with butter and sprinkled with flour. Fill the mold 3/4 of the way and put into medium-hot oven for baking. A cake that is ready easily comes off from the edges of the mold and a thin wooden stick will remain dry, if you test the cake with it by inserting it. Remove cake from mold and let it cool, then cut it into two layers. Wash each layer with jam, then return cake into its original shape. You may also glaze the cake, decorate it with berries, citron and nuts. Put cake on a plate with a napkin and slice with a thin sharp knife.