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1
Begin preheating the oven to 180C.
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2
Line the cake pan with parchment paper.
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3
Beat the eggs and sugar in a bowl placed in a warm water bath.
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4
Remove the bowl from the bath once the mixture becomes warm to the touch.
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5
Take care not to raise the temperature of the egg mixture as the eggs will become grainy.
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6
Whip thoroughly.
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7
Sift the entire amount of flour into the bowl and incorporate with a whisk.
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8
Mix about 12 times, or until it is thoroughly integrated into the batter.
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9
There is a relatively small amount of flour in this recipe, so it may be difficult to mix it in evenly with a spatula.
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10
Move three tablespoons of the batter from Step 3 into a separate bowl.
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11
Add the red food coloring into this separated portion.
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12
If you are using powdered food coloring, mix it with a small amount of water before adding to the cake batter so it'll dissolve more easily.
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13
Sift in the 1/2 teaspoon of flour as well.
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14
Using a spoon, drop small dots of the batter from Step 4 onto the parchment lined baking sheet.
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15
The dots will expand after you add the rest of the cake batter to the pan so make the dots small.
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16
Spread the rest of the cake batter in the pan and tap it to remove air bubbles.
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17
Bake for 10 minutes in a 180C oven.
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18
After the cake cools, wrap it in plastic so it doesn't dry out.
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19
It's fine if the cake sticks a little to the plastic wrap when you take it off.
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20
As it cools, the cake will shrink a bit.
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21
Whip the cream and sugar together until it forms peaks.
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22
Taste and add more sugar if you'd like.
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23
Spread the cream a little more thickly along the bottom edge.
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24
The cream should be spread a little more thinly on both sides and the top edge of the cake.
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25
Roll the cake from the bottom up.
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26
This is how the underside of the cake should look.
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27
You might have some cream left over, but no worries.
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28
Wrap the roll cake and let it rest seam-side down in the refrigerator.
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29
It'll be easier to cut the cake after letting it rest 15 minutes in the refrigerator.
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30
This is what a cross-section looks like.
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31
It's also easy to reduce the amount of cream filling and add a layer of jam.
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32
Placing strawberries in the center of the cake is another way of adding seasonal elements.
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33
Be sure to whip the eggs in a bowl completely free of oil and water.
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34
The cake rises due to the air incorporated in the eggs.
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35
The sugar stabilizes the meringue.
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36
Of course it's fine to mix in the flour with a spatula.
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37
The main thing is to fully incorporate the flour and egg mixture because the flour tends to stick around the edges of the bowl.
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38
Rice Flour Roll Cakefeatures an easier way to beat eggs.
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39
The temperature and baking time varies according to your oven, so don't forget to keep checking on it.
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40
You may notice that adding the additional flour to the pink batter will make it a little stiff.
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41
This is so that the dots stay intact when you pour the remaining batter over them.
