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1
Sift the cake flour in advance.
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2
Line baking sheet with parchment paper.
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3
Separate eggs into yolks and whites.
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4
Add half of the granulated sugar little by little to the egg white while whipping until stiff peaks form.
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5
Then chill in the refrigerator (Preheat the oven to 180C).
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6
Do not wash the whisk.
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7
Add the rest of the granulated sugar to the bowl of egg yolks and whip until it becomes white and thick.
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8
Add vegetable oil and water.
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9
Sift the cake flour once more when adding to the bowl of egg yolks and mix well until the mixture is no longer floury.
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10
Add 1/3 of egg whites to the bowl from Step 4 and mix.
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11
Then add half of the egg whites and mix gently.
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12
Transfer all the batter to the bowl of egg whites and fold in from the bottom few times while turning the bowl.
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13
Pour the batter into baking sheet.
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14
Drop the pan from a height to eliminate air pockets and pop the bubbles on the surface.
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15
Bake in the oven for about 10 minutes.
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16
When it is baked, immediately drop the baking sheet at a height to prevent the sponge from shrinking.
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17
If you cover it with plastic wrap and let it cool, the browned surface will peel off nicely.
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18
If it will look nicer when you flip over the spongecake when rolling so the browned surface is inside.
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19
Put heavy cream, granulated sugar, concentrated milk and brandy in a bowl and whip until stiff.
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20
Spread the cream on the spongecake.
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21
Spread more cream on the edge closest to you.
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22
Top with fruits to your liking...
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23
Roll it up...
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24
Roll up gently like you are rolling a sushi roll.
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25
When the spongecake sticks to your hands, secure with paper towels.
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26
Wrap with plastic wrap (or parchment paper) and chill in the refrigerator.
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27
It is done.
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28
It will be nice and fluffy even when you replace the water with warm milk.
