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1
Line the baking tray with parchment paper.
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2
Preheat oven at 180C.
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3
Whip the eggs and sugar in a bowl.
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4
Whip until it's so thick that a toothpick may stand!
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5
Sift the flour and add into the bowl in 3 to 4 batches.
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6
Mix with each addition.
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7
Scoop from bottom up using a spatula and loosen up the batter until it slides off smoothly into the bowl.
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8
The volume will reduce slightly, but that's fine.
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9
Pour the batter into the baking tray.
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10
Hold the tray and drop onto your workplace about 3 times.
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11
Bake in 180C oven for 10 minutes.
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12
Test with a skewer.
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13
If it comes out clean, it's done.
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14
Remove from the tray.
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15
Cover with plastic wrap and set it aside to cool.
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16
Make the whipped cream.
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17
Spread out the cream on the sponge so that there's a heaping amount on the side closer to you and it's rather scant on your far-side.
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18
Leave the four corners uncovered - this prevents any cream from overflowing.
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19
I used strawberries as the additional fruit.
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20
Again, make sure there's more on your near-side, and less on your far-side.
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21
Raise the parchment paper and roll the cake.
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22
Remove the paper when doing so.
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23
It will turn out nicely if you begin by gently tucking it toward yourself.
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24
Wrap up the roll with the sealed side facing down.
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25
Chill in the fridge.
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26
Slice into preferred sizes to serve
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27
I tried making it inside out!
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28
When done baking, I covered it with a damp cloth - rather than plastic wrap - and let it cool.
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29
When it's cooled down and the surface is nice and silky, cover with a new sheet of parchment paper and flip it over.
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30
Remove the parchment paper on the surface.
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31
Continue from step 8.
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32
The browned side will stick onto the parchment taper if it's still sticky when being covered.
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33
Be careful!
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34
Please try my tree cake using this cake batter..
