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1
Put the butter in a heatproof dish and microwave for about 40 seconds until it's completely melted.
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2
Preheat the oven to 180 degrees C.
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3
Separate the whites and yolks of the eggs.
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4
Put the egg whites into a large bowl.
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5
Beat the egg whites, adding the granulated sugar in 3 batches.
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6
Beat until stiff peaks form.
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7
If using a hand mixer, beat on low speed for the last 30 seconds to give the batter a good texture.
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8
Add the egg yolks and mix gently.
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9
Switching to a rubber spatula, sift in the cake flour and fold in lightly.
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10
Add the butter and mix gently to combine.
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11
Pour the batter into a baking sheet lined with parchment paper.
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12
Smooth out the surface of the batter.
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13
Drop the baking sheet 4 or 5 times onto a flat surface from a height of about 10 cm to remove air bubbles.
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14
Bake for 10 minutes in the preheated oven.
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15
When it's done baking, drop the baking sheet once more as you did in step (7).
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16
Pull on the sides of the parchment paper to remove the cake from the baking sheet.
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17
Let cool.
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18
Put the heavy cream and the sugar in a bowl and whip well.
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19
If the cream is too soft, it will seep out when you cut the cake, so make sure to whip until it's hard enough!
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20
When the sponge cake has cooled, cut off the end diagonally.
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21
With the browned side of the cake facing up, spread plenty of whipped cream on the cake.
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22
Use a lot of whipped cream on the edge closest to you and use a smaller amount as you get to the end with the diagonal cut.
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23
Take the edge closest to you, fold it over and roll towards the center.
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24
Gently and neatly roll up the cake.
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25
When you're done rolling the cake, adjust the shape.
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26
Wrap in plastic wrap and place in the refrigerator, seam side down.
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27
Let rest in the refrigerator for at least 1 hour.
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28
Slice as thick as you prefer, and enjoy!
