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1
Line the baking sheet with parchment paper.
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2
Bring eggs to room temperature and sift the flour in advance.
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3
Preheat the oven to 350F/180C.
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4
Break the eggs in a bowl and add all the sugar.
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5
Whisk well until it forms some bubbles.
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6
When you stick your finger in the egg and it feels cold, heat it up in a microwave for 10 seconds at a time and bring the egg to be a little warmer than body temperature.
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7
Make sure to mix each time you heat it up.
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8
When the egg is warm, whisk using the highest level on the hand mixer until the mixture becomes white and thickens.
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9
Whisk until you can see a trace when you lift up the hand mixer...
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10
Then reduce the level of the hand mixer to the lowest and mix for about another 2 minutes to make the mixture fine and smooth.
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11
Mix until the mixture drips slowly when you lift up the hand mixer.
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12
Add the sifted cake flour in 4 to 5 portions and mix with a rubber spatula.
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13
Mix from the center towards outside like cutting it.
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14
This picture is for when you finish adding all of the flour.
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15
The mixture will be thick so at this point continue mixing from the center towards the outside.
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16
Mix until the mixture becomes more sticky and shinny like the picture.
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17
Put milk and butter in another bowl and heat it up in a microwave.
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18
Add this mixture to the batter a little at a time and mix.
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19
The batter is ready after adding all of the mixture from Step 9 to the batter and mixing well.
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20
The roll cake batter will look shinny and will drip slowly.
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21
Pour the roll cake batter into the baking sheet from a high angle to eliminate big air pockets.
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22
Use something like a card to even out the surface.
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23
Tap the bottom of the baking sheet 2 to 3 times to eliminate air pockets.
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24
Bake in 350F/180C for 12 minutes.
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25
After baking for about 6 minutes, turn around the baking sheet and continue baking.
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26
Once the sponge cake is baked, take it out of the baking sheet.
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27
Cover the surface with cellophane wrap tightly so that the sponge dry won't become dry, and let it cool.
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28
Put all the ingredients for the cream in a bowl and whip up a stiff whipped cream.
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29
When the sponge cake has cooled down, scrape off the browned parts using a kitchen knife or a pallet, and then place the cake on a new piece of parchment paper.
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30
Spread the cream on the cake.
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31
Let the cream on the side close to you to be thicker, and the other side thinner.
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32
Then roll up the cake slowly and gently.
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33
After rolling, wrap it tightly with cellophane wrap.
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34
Chill well in the refrigerator with the rolled end facing down.
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35
Cut the cake into the size you like and then it is ready It's also delicious when you put fruit inside.
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36
This is a recipe making the dough by separating the egg into egg yolk and egg white.
