Sponge Sheet
A light, flexible sponge baked flat on a 600×400 tray. It's the base for the matcha swiss roll, the strawberry shortcake roll and the matcha tiramisu (instead of bought ladyfingers). Make several sheets at once and freeze them.
- Yield: 1 sheet, 600 × 400 mm (multiply for more sheets)
- Equipment: planetary mixer (whisk), 600×400 tray, baking paper, oven
- Allergens: egg, gluten (wheat), milk (if using butter)
Ingredients
| Ingredient | Plain | Matcha |
|---|---|---|
| Eggs | 500 g (10) | 500 g (10) |
| Sugar | 250 g | 250 g |
| Plain flour | 200 g | 185 g |
| Cornstarch | 50 g | 50 g |
| Matcha, sifted | – | 15 g |
| Butter, melted (optional, for a softer roll) | 40 g | 40 g |
Method
- Line the tray with baking paper. Heat the oven to 200 °C.
- Whisk the eggs and sugar over a water bath until warm (about 40 °C), then whisk in the mixer on high for 6–8 min until thick, pale and tripled in volume. When you lift the whisk, the batter should fall in a ribbon that sits on top for a few seconds.
- Sift the flour, cornstarch (and matcha) together and fold in gently in two or three additions. Don't knock out the air.
- Mix a spoonful of batter into the melted butter, then fold that back in.
- Spread evenly on the tray with an offset spatula, right into the corners.
- Bake 8–10 min until golden and springy when pressed.
- Turn out onto a sheet of baking paper dusted with sugar, peel off the top paper and cover with a cloth so it doesn't dry out.
Using it
- Swiss roll: while still slightly warm, roll it up loosely in the paper to set the shape. When cool, unroll, spread with cream (and fruit), roll tightly and chill for 2 hours before slicing.
- Tiramisu: cut to fit the GN pan. One sheet makes one layer of a GN 1/1.
- Freezing: stack cooled sheets with baking paper between, wrap well and freeze for up to a month. Thaw in the fridge.