Servings: 8 to 12
This versatile cake is a great base for other desserts, from a lemony roulade to chocolate-orange trifles to a decadent White Forest cake. It always comes out light and springy, yet sturdy enough to soak up flavorings without disintegrating. Bake it as a thin sheet, a square, or a round, depending on how you’ll be using it later.
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Make Ahead Tips
A cake baked in the round or square pan may be wrapped airtight and stored at room temperature for 2 days or frozen up to 3 months.
A sheet cake should be made into a roulade within 24 hours. Otherwise it may dry out and crack when rolled. If you’re not using it right away, wrap it airtight and store at room temperature.
The author prefers Gold Medal flour for this recipe; a higher-protein flour like King Arthur will make the cake coarser.
This is an EXCELLENT recipe!I Used 9 inch springform cake pan. Can be served plain. But it is good to soak some syrup too. Next time I may even poke holes 10-15 minutes after it is baked and slowly pour i.e. tbsp grand marnier. I also made it in an 8 inch square but it took more than 25 minute, maybe an additional 10 minute at 300 degrees.
Super! I made the two 8X2 square pans and sliced the first cake into small squares and then served with whipped cream and blueberries and raspberries. Super light and airy, the flavor of the cake was perfect in that it did not overwhelm the dessert. Loved that the cake is cooled in the pan. This will make a very undemanding dessert when having company over this summer.
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