airtight in plastic >> $50 TRICK: If your sponge bakes too long and turns out dry and hard like a cracker, keep it in the sheet pan and place it uncovered in the refrigerator overnight The moisture in the refrigerator will make it soft and usable again ALMOND BISCUIT ROULADE YIELD | ONE 12 × 17–INCH CAKE (1 SHEET PAN) Like the jelly roll sponge in the previous recipe, this thin, rectangular almond sponge cake can be used for a jelly roll or a layered cake A sponge cake is called a biscuit when a meringue is used in the recipe Otherwise the sponge is called a génoise The reason we use the egg whites whipped into a soft meringue in this type of cake is that the meringue gives the cake a soft texture that will allow you to manipulate it without its falling apart BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room ... meringue is used in the recipe Otherwise the sponge is called a génoise The reason we use the egg whites whipped into a soft meringue in this type of cake is that the meringue gives the cake a soft texture... that will allow you to manipulate it without its falling apart BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room ...usable again ALMOND BISCUIT ROULADE YIELD | ONE 12 × 17–INCH CAKE (1 SHEET PAN) Like the jelly roll sponge in the previous recipe, this thin, rectangular almond sponge cake can be used for a jelly roll or a layered