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1
Bring the eggs to room temperature.
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2
Sift the flour.
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3
Cover the cookie sheet with parchment paper.
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4
Preheat the oven to 180 C.
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5
Separate the eggs into egg yolks and egg whites in different bowls.
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6
Add half of the sugar to the egg yolk bowl and whip until it turns white and thickens.
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7
(You will use the other half of the sugar with the egg whites later).
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8
Add in the flour all at once.
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9
Mix with an egg beater until no longer floury and it becomes smooth.
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10
Add the remaining sugar to the egg white in 2~3 turns and whip cleanly with an egg beater to make a meringue.
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11
*Please whip into a meringue that forms stiff peaks (^^).
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12
(Step 10 describes the key points for making meringue.)
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13
Add in 1/3~1/2 of the meringue to the egg yolks from step 3.
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14
Whisk it all together with an egg beater until smooth.
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15
After whisking, change to a rubber spatula.
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16
Add in the remaining meringue in 2 turns.
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17
Scrape the bottom of the bowl with the spatula while spinning the bowl, and roughly mix.
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18
Make sure not to break the foam.
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19
Pour into the mold.
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20
Spread out the surface flatly, and lightly tap the bottom twice to remove the air.
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21
Bake in the oven for 10 minutes.
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22
Add sugar to the heavy cream, and whip until soft peaks form.
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23
Once it is done baking, remove the parchment paper with a knife after it cools.
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24
Spread out a new sheet on the bottom.
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25
Place the side covered with the cooking sheet towards the bottom, and spread out the heavy cream on the cake.
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26
Lift the parchment paper, and roll up from the front.
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27
Place the overlap towards the bottom, wrap in plastic wrap, let sit for about half a day, and it is done.
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28
Important: This are the key points when making meringue... First, add a pinch of sugar, whip a bit, and then whip until the bubbles become smaller and the meringue forms soft peaks that flop down.
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29
Add the remaining sugar in 2~3 batches, and keep whipping until it firm peaks form
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30
If you put in all of the sugar at the beginning, then it will become a meringue with no body.
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31
If you make the meringue as described in Step 10, you'll have a good, resilient meringue.
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32
You can use kitchen parchment paper or plain washi (Japanese) paper to cover the cookie sheet.
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33
The surface of the cake may brown slightly if you use kitchen parchment paper, so try using plain washi paper instead.
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34
The browned part of the cake will stick easily to the washi paper so that you can peel it off easily.
