Cuisine: French
Course: Desserts
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Prep Time 20 minutes
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Total Time 3 hours 40 minutes
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6 servings


Sponge Cake

  • 4 Large eggs Separated
  • 1/4 Cup sugar
  • 1/4 Cup all-purpose flour


  • 1 Cup Prairie Farms 36% Whipping Cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla extract


  • Preheat oven to 375 degrees F. Prepare an 11x17” sheet pan with a buttered sheet of parchment paper. Sprinkle water on pan to help hold paper in place.
  • Beat egg whites to soft peaks and set aside. In a separate bowl whip the yolks and sugar to peaks, then add flour and mix well. Fold in the whites gently.
  • Spread mixture onto parchment in a rectangle ½” thick with an off-set spatula. Bake 8-10 minutes or golden brown in color.
  • While the cake is baking, whip cream with powdered sugar and vanilla until stiff. Allow cake to cool a bit and remove parchment before spreading the whipped cream to the edges.
  • Cake can be rolled into a jelly roll, but it’s traditional to fold into thirds length-wise. Chill at least 3 hours to set.
  • Cut into slices or pie shaped wedges to serve. Dust with powdered sugar or cocoa to garnish. Enjoy!

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