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1
Preparation Sift together the dry ingredients.
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2
Line the baking sheet with parchment paper (I use normal paper).
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3
Pre-heat oven to 180C.
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4
Separate the egg yolks from whites.
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5
Beat the whites with a hand mixer.
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6
When frothy, add 1/2 of the granulated sugar in two batches.
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7
Continue to beat until you obtain a shiny meringue.
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8
To make the meringue smooth, beat at low speed with the hand mixer or by hand for the last minute.
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9
Add the rest of the sugar into the bowl with the egg yolks and whisk until pale and fluffy similar to a mayonnaise consistency, with a hand mixer.
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10
Add 1/3 of meringue into the egg yolk mixture and mix quickly with a whisk (or with a hand mixer at low speed).
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11
At this point the mixture is still partially combined, like in this photo.
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12
Sift the dry ingredients again from above into the mixture to incorporate as much air as possible.
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Mix with a plastic spatula until evenly combined and add the rest of the meringue in two batches.
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Continue to stir gently by folding in, ensuring that the air remains in the mixture.
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15
Pour the batter onto the baking sheet and flatten the surface with a scraper.
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Spread the batter evenly into the corners carefully.
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Make sure you do this quickly and do not remove any air.
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Let the baking sheet drop from 20 to 30cm high or give several sharp taps to get rid of excess air.
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Bake in the oven pre-heated to 180C for 10 to 12 minutes until pale golden-brown, or until it releases a nice cake smell.
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Check if it is done and remove from the oven.
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After baked, let the baking sheet drop from 30 cm above the work surface to avoid shrinkage.
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22
Remove the sponge with the baking parchment from the baking sheet and put on a cooling rack to cool.
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23
After cooled slightly, cover with a plastic bag to keep it moist.
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24
Add granulated sugar to the cream and whip.
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25
I do this by holding the bowl over ice and using a hand whisk.
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26
I like a hand whisk to do this because the finished cream has a smoother texture.
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27
Spread the whipped cream onto the cake, on the golden-brown side.
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28
Put more cream in front and less cream away from you leaving a 1-cm border on the top end.
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29
If you slice the top end off diagonally, you will have a better result after rolling.
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30
Start to roll the cake from the end closest to you, just like you do for making rolled sushi.
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You may be nervous at first, but after starting to roll, try to pull the baking parchment away from you and move the sponge accordingly .
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32
Wrap the rolled sponge with cling film and chill in the fridge for at least 2 hours to mature the flavour.
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33
When you serve, remove from the fridge beforehand to leave at room temperature.
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34
You will enjoy the fluffiness of this cake.
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35
When you slice the cake, heat your knife over the stove or soak in hot water to obtain nice clean slices.
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36
Coffee Swiss Roll: I added some coffee extract into the batter.
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37
It was popular with children and adults.
