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.
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.
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This recipe did not work for me using a 9x3 springform pan. It was so thick that even after 45 minutes the cake was not really done, even though it tested done, and it fell after I took it out of the oven. It might have been OK in two separate pans.
The flour amount is NOT incorrect. The 4 oz. of flour is the WEIGHT that equates to 3/4 cup plus 2 Tbs using dry measuring cups/spoons.
Dry ingredients given in ounces are weight measurements, not liquid ounces. You are correct that 3/4 cups plus 2 Tbs is very close to 1 full cup in your liquid measuring cup. It is actually just 1/8 cup short... But that is not how dry ingredients are measured in baking. That is also the reason why your cake still turned out perfect, despite your confusion.
In the end, the end result of the recipe STILL turned out perfect.
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