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[For 3 Eggs] 3 Eggs, 60 g of sugar, 50 g of cake flour [For 4 Eggs] 4 Eggs, 80 g of sugar, 65 g of cake flour
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Lightly beat the eggs in a large bowl, then add sugar and whisk immediately.
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Preheat oven to 180C.
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Eggs should weigh about 250g without the shells.
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Using a double boiler, beat the eggs until the temperature gets to be about 40C, taking care not to cook the eggs.
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I warm the eggs directly over the stove, but if it is your first time, I recommend using a double boiler.
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Remove the eggs from the double boiler when the bowl is warm to the touch, around 40C.
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8
Whip the eggs using a hand mixer on high speed.
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Gradually, the eggs will become fluffy and become foamy.
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10
Continue to whip with the hand mixer on high speed until you can see the trace of the mixer on the surface.
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Beat on low speed for the 30 more seconds!
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Remove the hand mixer, sift the cake flour lightly onto the surface of the mixture.
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Using a rubber spatula or a wooden spoon, mix the batter in a circular motion (pink line) while rotating the bowl in the opposite direction (yellow line).
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After about 30 strokes the flour will have been incorporated, but if you stop here the cake will have a rough and dry texture, so keep mixing....
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It is best to keep mixing until the batter becomes glossy!
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Be careful not to overdo it as it will make the cake too rubbery!
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Pour the contents of Step 8 onto a cake pan lined with parchment paper.
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Bake the cake in a 180C preheated oven for about 12 minutes while keeping a close eye on the color.
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When the color turns golden brown it should be OK, but if you are unsure, insert a toothpick and check if it comes out clean!
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Place the cake on a wire rack to cool.
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When you place the golden brown side on the bottom it could stick to the paper and remove the nicely browned top.
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When cooling the cake do not put any paper on top and once cool roll the cake immediately!
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While the cake is cooling, make the cream.
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Weigh the condensed milk in a large bowl.
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Add the heavy cream into the bowl, whisk the bottom lightly then whip.
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Place the bowl in an ice-water bath if the room is warm.
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Whip until the cream no longer drops when the mixer is lifted.
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Go easy and do not over-beat, as the cream might separate...
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Lay the cooled cake from Step 10 on a new parchment paper upside down.
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Spread the whipped cream more towards the front and less towards the back.
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You may choose whichever side faces out.
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Lift the front portion of the cake, parchment paper and all, and start rolling.
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Press down on the first portion so that it sticks.
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Hold the parchment paper and roll the rest of the way at once.
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Make sure to have the seam of the roll at the bottom of the cake.
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The cake will set and will be easier to cut if you cool it in the refrigerator, but I like the freshly made cake as well because the cake itself and the cream are still fluffy.
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Even out any cream that sticks out from both sides.
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To cut the cake, immerse the knife in hot water each time and slice the cake without using too much pressure, using a back and forth motion.
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Use a bread knife if you have one!
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If you prefer more cream, increase the portion of the heavy cream and condensed milk by 1.5 times.
