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1
Preparation: Separate egg yolks from whites.
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2
Sift the flour.
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3
Leave the eggs and milk at room temperature.
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4
Mix the egg whites and salt.
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5
Beat with a hand mixer and add 1/2 of the sugar little by little to make a stiff meringue.
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6
Beat until glossy.
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7
Mix the egg yolks and vanilla extract.
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8
Beat with a hand mixer and add the rest of sugar little by little until pale and fluffy.
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9
Add one tablespoon of vegetable oil at a time and milk and continue to beat.
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10
Switch to a hand whisk and add 1/3 of the flour.
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11
Stir roughly, add the rest of the flour and fold in.
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12
Add 1/3 of the meringue and stir with a hand whisk until combined.
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13
Add the rest of the meringue and fold in, making sure that the air of the mixture remains.
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14
Pour the batter into the cake mold and bake in the oven preheated to 200C for 11-12 minutes.
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15
Adjust the baking time according to your oven at home.
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16
Place on a cooling rack and cool slightly.
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17
Cover with parchment paper and cool completely.
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18
Meanwhile make the cream filling.
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19
I made the filling with the quantity this time.
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20
Crush 7 freeze-dried raspberries with your finger into powder.
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21
Add to the cream for a nice mildly sweet flavor and pink color.
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22
After the Step 8 sponge has cooled spread the 9 cream on top.
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23
Roll the sponge from the front.
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24
Wrap the rolled sponge with the parchment paper used in Step 8 and cling film and chill in the fridge for at least 2 hours for the flavors to meld.
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25
Decorate with your favorite toppings.
