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1
To soften the effect of direct heat, line the baking sheet with 4-5 pages of newspaper.
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2
Above the newspaper, line the sheet with parchment paper.
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3
Sift the cake flour and wheat flour together and set aside.
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4
Preheat the oven to 190C.
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5
In a heatproof bowl, heat the sponge cake's cream cheese in the microwave at 600 W for 20~30 seconds until soft.
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6
Once soft, add the sugar for the egg yolks and mix until smooth.
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7
Add the egg yolks to the mixture and mix well.
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8
Strain.
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9
Whip the egg whites until reduced and add the sugar.
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10
Continue whipping until you make a glossy meringue.
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11
Put a scoop of the meringue into the mixture from Step 4 and mix thoroughly.
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12
Mix in the sifted flour.
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13
Mix in the remaining meringue.
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14
Immediately pour the batter onto the baking sheet and bake in the preheated oven for 12~13 minutes.
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15
Be careful not to over-bake!
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16
When you bake it, it will look a little toasted; however, this will be on the inside of your roll, so don't worry.
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17
Put it in a plastic bag (to prevent drying) and let cool completely.
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18
Make the cheese cream.
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19
Heat the cream cheese in the microwave for 20~30 seconds until soft.
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20
Mix in the sugar with a whisk.
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21
Mix in the cream in 3~4 portions, mixing well with each addition.
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22
Whip well.
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23
Coat the cooled cake with the cream, leaving about 5 cm at the end free of cream (this will be your outer portion of the roll).
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24
Roll it up.
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25
Wrap tightly with plastic wrap.
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26
If possible, let chill in the refrigerator overnight.
