-
1
Preheat oven to 180C.
-
2
Put sugar and egg into a bowl and beat with a hand mixer.
-
3
Beat until a toothpick can stand upright.
-
4
Don't skimp on this!
-
5
Sifting the flour, separate it into 3 ~ 4 times and mix in.
-
6
It's best to mix gently.
-
7
Mix with a spatula, scooping from the bottom.
-
8
After beating it well, remove the air bubbles.
-
9
The amount will decrease, but this is fine.
-
10
Pour into a pan covered by parchment paper, and after smoothing out the top, pick it up and drop it 2-3 times.
-
11
Bake for 10 minutes at 180C.
-
12
Remove from pan, cover in cling wrap and chill.
-
13
While it's cooling, whip the heavy cream.
-
14
Once it's cool, remove the cling wrap and vertically divide the dough into 4 equal parts.
-
15
This time, I divided it into 4 parts and used 3 of the sheets.
-
16
I made a regular roll cake with the remainder.
-
17
Spread cream on 1 of the 4 sheets, place fruit on it, and roll it up.
-
18
Turn it vertical and place on a plate.
-
19
Spread cream on another sheet, add fruit, take it and wrap around the previous cake.
-
20
Repeat with one more sheet.
-
21
Cover in cling wrap to squeeze it together, and let rest in the fridge for a little while.
-
22
Spread cream on the outside so it looks like a log.
-
23
I used the lumpy whip cream with chocolate.
-
24
If you add stripes with a fork it will look even more like a log.
