A sheet cake is a thin, flat sponge cake with very little thickness and a large surface area, commonly used as a base for other creations, either to be filled and rolled or to make all kinds of layered cakes with sweet or savory fillings.
To prepare this sheet cake, we only need flour, eggs, and sugar. We want a flat cake that we can easily handle, so we don't use any leavening agent to prevent it from rising. The cake will still be very moist thanks to beating the eggs for several minutes until they are very frothy. To prevent the egg foam from deflating when we add the flour, we'll incorporate it using a spatula, making gentle folding motions to integrate it smoothly.
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To make this type of flat cake, we use a silicone mold specifically designed for this purpose, measuring 25 x 30 cm, but if you don't have a mold like this, you can use a baking tray lined with parchment paper, folding up the edges of the paper to form a wall that contains the cake batter.
If you want to use this sheet cake to form a roll, as in the case of a Swiss roll, it's important to do the following: once baked and flipped onto a new piece of parchment paper, remove the baking paper and quickly roll the cake up on itself. Let it cool completely in this rolled shape. Once cool, unroll it, fill it, and you'll be able to roll it back up easily without it cracking, as it will have taken on the shape. If you prefer to cut it to make a layered cake or torte, let it cool flat and, once cool, cut the layers to the desired size using a cake cutter or a large knife. Let's get to the recipe!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus cooling time)
- Servings: 1
- Category: Baking
- Cuisine: International
- Calories per serving (kcal): 988
Sheet Cake Ingredients
- 3 medium eggs, at room temperature
- 95 g sugar
- 95 g all-purpose wheat flour
How to Make the Sheet Cake
First, preheat the oven to 160 ºC (320 ºF). Place 3 medium eggs in a bowl with 95 g of sugar and beat with a whisk for 3 minutes until they double in volume and the mixture becomes pale and frothy.
Using a spatula, incorporate 95 g of all-purpose wheat flour, sifted to prevent lumps, into the mixture with gentle folding motions.
Spread the cake batter into a mold specifically for sheet cakes—usually silicone—or, if you don't have this type of mold, you can pour the mixture onto parchment paper for which you have folded up the edges to create a wall that contains the batter.
Bake the sheet cake for 10-12 minutes at 160 ºC (320 ºF), until the edges begin to turn golden.
Flip the sheet cake onto a new piece of parchment paper and carefully remove the baking paper.
And now we have this sheet cake ready to use in our chosen creation.
Easy Preparation Summary
- Beat the eggs with the sugar until very frothy.
- Add the all-purpose flour, incorporating it with folding motions.
- Pour the batter into the mold or onto parchment paper with folded-up edges.
- Bake the sheet cake for 10-12 minutes at 160 ºC (320 ºF).
- Flip it onto parchment paper and let it cool.
- Use this sheet cake as desired.
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Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.
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