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1
Beat the eggs over a bain marie.
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2
Add the sugar in 2 batches and continue to beat until the mixture hold its shape on the surface if you let a little fall from the mixer.
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3
Remove from the bain-marie.
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4
Sift the flour into the egg mixture in 2 batches and continue to beat until evenly combined.
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5
Whisk the mixture with a hand mixer at the lowest speed for 30 to 60 seconds until the finished mixture isn't bulky, and is glossy and thick.
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6
When you lift the mixer, the mixture should disappear quickly on the surface.
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7
Pour the batter onto the lined baking sheet.
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8
You don't need to flatten the surface.
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9
If you have an uneven surface, then you didn't beat it enough during Step 3.
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10
Preheat the oven to 190C.
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11
This is important!
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12
Tap the bottom of the baking tray several times to pop excess air until the oven is ready to go.
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13
Spray water about 10 times toward the bubbles on the surface and bake in the oven preheated to 190C for 12 to 15 minutes.
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14
If you plan on rolling the sponge cake with the brown side out, make sure to brown the sponge surface evenly.
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15
After baking, brush the * syrup on the surface.
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16
Use it all up.
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17
Sandwich the sponge cake between parchment paper or cling film, then chill in the fridge.
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18
Mix the in a bowl, place the bowl over ice and whip until stiff.
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19
If the cream filling is loose, it will be difficult to roll and may leak.
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20
After chilled, remove from the fridge and place the sponge cake on a piece of parchment paper.
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21
Slice off the front and top ends diagonally.
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22
Spread the cream filling.
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23
Put more cream in front and less cream toward the end.
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24
Roll the sponge cake slowly and press over the parchment paper.
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25
Chill the sponge cake still wrapped in parchment paper in the fridge for at least 1 hour.
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26
It's done.
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27
It's even tastier after resting overnight.
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28
Here's a Swiss roll with milk and butter cream filling.
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29
(Additional Note:) At Step 3 it may take more time, sometimes 2 minutes as the egg mixture was beaten until stiff in the previous step.
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30
The bulk of the mixture should shrink to 2/3 and be smooth.
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31
I use this to make sponge cake (18 cm round).
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32
It's a calorie-conscious cake that's fluffy and healthy.
