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1
Spread out cooking paper in the pan.
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2
Combine cake flour and cornstarch and sift.
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3
Preheat oven at 180C.
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4
Add eggs and granulated sugar into a bowl.
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5
Warm the bowl over a hot water bath and whisk well until thick.
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6
Remove the bowl from the hot water bath midway and continue to whisk (for ideal thickness, refer to the photo - any markings should remain without disappearing).
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7
Beat at medium speed to finalize until really smooth.
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8
Sift in the cake flour and swirl around for 2 to 3 minutes at low speed.
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9
Any large bubbles should disappear at this point.
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10
Beat until the batter is smooth and creamy.
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11
Pour into the pan.
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12
Drop the pan onto your workplace for a couple of times to remove any air bubbles.
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13
Bake for approx.
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14
12 minutes at 180C.
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15
When done, immediately drop the pan from a decent height onto your workplace.
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16
This prevents any shrinking.
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17
Cover loosely with plastic wrap.
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18
If you're planing to flip over the sponge, cover tightly to cool down.
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19
The brown part will peel off nicely when removing the wrap.
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20
Making the cream: Add heavy cream, granulated sugar, and brandy into a bowl and whip until stiff.
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21
Spread the cream onto the sponge.
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22
Place the strawberries and a heaping amount of the whipped cream to your near-side.
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23
Roll it up to fold in.
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24
Roll up little by little.
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25
As you do this, slowly remove the parchment paper.
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26
Wrap in plastic (or a baking sheet) and chill in the fridge for half a day.
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27
This makes the sponge really moist and easier to slice.
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28
Decorate with topping to finish.
