Roll Cake

Directions

1. 1
   Amendment 01/05/2011.
2. 2
   Before preparing the sponge cake, lightly freeze the egg whites in the freezer for an even better taste.
3. 3
   Add egg yolks and 1/3 of the sugar to a bowl and whisk together until pale and thick.
4. 4
   Add the vegetable oil and stir it in, before sifting in the cake flour and mixing.
5. 5
   In a separate bowl, whisk the egg whites thoroughly.
6. 6
   Add the rest of the sugar to the egg whites in 2 batches, continuing to whisk until you get a meringue that forms stiff peaks.
7. 7
   Add 1/3 of the meringue to the egg yolk mixture from Step 2 and mix well.
8. 8
   Add the rest of the meringue and mix in with a rubber spatula.
9. 9
   Line a baking tray with baking paper and pour in the mixture.
10. 10
    Level out the surface of the mixture and bake in an oven at 180C for 12 to 15 minutes.
11. 11
    Once baked, tap the baking tray lightly on the countertop.
12. 12
    Take the sponge out of the baking tray on the baking paper and place it in a large plastic bag to cool and prevent it from drying out.
13. 13
    Once cooled, peel of the baking paper and transfer the sponge cake to a larger, separate sheet of baking paper.
14. 14
    Whip the cream until soft peaks stand.
15. 15
    Dollop the cream onto the sponge and spread it thickly on the side closest to you and more thinly on the side that's further away from you.
16. 16
    Don't worry if you don't use all the cream.
17. 17
    Wrap your roll cake tightly in the beginning.
18. 18
    Once you have a tight center, you can wrap the rest gently and smoothly, as if letting the cake glide into a rolled shape.
19. 19
    Chill the roll cake in the fridge for 30 minutes to 1 hour.
20. 20
    If you use half the amount of ingredients, you can make really cute mini-rolls.
21. 21
    Please feel free to try lots of different variations of this recipe.
22. 22
    I made a matcha roll cake.
23. 23
    Matcha tends to suck up moisture, so I added some milk as well.