Sponge Cake - Empty Shells

This is a real short cut for me, and many of you are in a hurry from time to time also. I choose the plain generic store brand over the Big-Name brands as they seem to be over flavored for my tastes. There are some handy size, weight and baking times noted below.

Category:
Empty Shells

Serving Size:
1 Cake

Difficulty Level:
Beginner

Photo Gallery:
No

Storage Factor:
Refrigerate or Freeze

| Sponge Cake |

Ingredients Required: Sponge Cake

	Ingredient	Quantity
1.	Your favorite prepared cake mix - Chocolate or Yellow	1
Additional Comments

Preparation Instructions: Sponge Cake

12 free samples remaining.
Buy the cookbook for just 6.95

Process	Instructions
1. Read	Read and follow the manufacturers instructions for mixing
2. Prepare	Grease and line pan bottom with parchment paper, then grease the paper too.
3. Scale	40 ounces - 10" round 40 ounces - 9x12 sheet (two tranche cakes) 20 ounces - 8" round 13 ounces - Jelly roll
4. Bake	40-50 minutes for the 10x2 inch round pan 35-40 minutes for the 9x12 sheet 30-35 minutes for the 8x2 inch round pan 12-15 minutes for the 10x15 jellyroll pan
5. Invert	If your cake turns out with a high spot let it cool a few minutes then carefully turn the pan (and cake) upside down to cool on a wire rack.
6. Store	Cover with plastic wrap and freeze to store up to a week or refrigerate to use next day.
Variations:	Jelly roll cakes or roulades, need to be baked a little slower and a little less. Keep them covered to prevent drying out. Sift lightly with sugar to help keep the cake moist.