This simple roll cake has the most wonderfully soft and tender sponge — I just love it! Thanks to konomin's careful technique, it comes out perfectly fluffy every time♪
Ingredients
4 servings- Eggs (L)4
- Sugar60g
- Cake flour (all-purpose flour)40g
- ★Heavy cream100g
- ★Sugar1–2 tbsp
Directions
90 min- 1
Bring the eggs to room temperature. Sift the cake flour. Line a baking tray with parchment paper and preheat the oven to 180℃.
- 2
Separate the eggs into yolks and whites, placing each in its own bowl. Add half of the 60g sugar to the egg yolks and whisk until the mixture turns pale and thick.
- 3
Add all 40g of the cake flour to the egg yolk mixture at once and whisk until the flour is fully incorporated and the batter is smooth.
- 4
Add the remaining half of the sugar to the egg whites in 2–3 additions, whisking until stiff peaks form to make a meringue.
- 5
Add one-third to half of the meringue to the egg yolk batter and whisk until the mixture is smooth and well combined.
- 6
Switch from the whisk to a rubber spatula. Add the remaining meringue in 2 additions, folding gently by rotating the bowl and scooping up from the bottom. Be careful not to deflate the bubbles.
- 7
Pour the batter into the prepared tray, smooth the surface, and tap the tray lightly on the counter to release any air bubbles. Bake in the 180℃ oven for 10 minutes.
- 8
Add 1–2 tbsp of sugar to 100g of heavy cream and whisk to soft peaks. Let the baked sponge cool completely, then peel off the parchment paper.
- 9
Place a fresh sheet of parchment paper underneath the sponge and spread the whipped cream evenly over the top. Lift the near edge of the parchment paper and roll the sponge away from you into a log.
- 10
Place the roll seam-side down, wrap tightly in plastic wrap, and refrigerate for about half a day to set. Slice and serve.
Tips
Keeping the whipped cream lightly sweetened lets the natural flavors of the sponge shine through. The key to success is whipping the meringue to stiff peaks and folding it in gently to preserve as much air as possible.
Nutrition
Per serving- Calories180 kcal
- Protein4.6 g
- Fat9 g
- Carbs20.5 g
- Sodium0.1 g
This simple roll cake has the most wonderfully soft and tender sponge — I just love it! Thanks to konomin's careful technique, it comes out perfectly fluffy every time♪
Ingredients
4 servings- Eggs (L)4
- Sugar60g
- Cake flour (all-purpose flour)40g
- ★Heavy cream100g
- ★Sugar1–2 tbsp
Directions
90 min- 1
Bring the eggs to room temperature. Sift the cake flour. Line a baking tray with parchment paper and preheat the oven to 180℃.
- 2
Separate the eggs into yolks and whites, placing each in its own bowl. Add half of the 60g sugar to the egg yolks and whisk until the mixture turns pale and thick.
- 3
Add all 40g of the cake flour to the egg yolk mixture at once and whisk until the flour is fully incorporated and the batter is smooth.
- 4
Add the remaining half of the sugar to the egg whites in 2–3 additions, whisking until stiff peaks form to make a meringue.
- 5
Add one-third to half of the meringue to the egg yolk batter and whisk until the mixture is smooth and well combined.
- 6
Switch from the whisk to a rubber spatula. Add the remaining meringue in 2 additions, folding gently by rotating the bowl and scooping up from the bottom. Be careful not to deflate the bubbles.
- 7
Pour the batter into the prepared tray, smooth the surface, and tap the tray lightly on the counter to release any air bubbles. Bake in the 180℃ oven for 10 minutes.
- 8
Add 1–2 tbsp of sugar to 100g of heavy cream and whisk to soft peaks. Let the baked sponge cool completely, then peel off the parchment paper.
- 9
Place a fresh sheet of parchment paper underneath the sponge and spread the whipped cream evenly over the top. Lift the near edge of the parchment paper and roll the sponge away from you into a log.
- 10
Place the roll seam-side down, wrap tightly in plastic wrap, and refrigerate for about half a day to set. Slice and serve.
Nutrition
Per serving- Calories180 kcal
- Protein4.6 g
- Fat9 g
- Carbs20.5 g
- Sodium0.1 g
Tips
Keeping the whipped cream lightly sweetened lets the natural flavors of the sponge shine through. The key to success is whipping the meringue to stiff peaks and folding it in gently to preserve as much air as possible.