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1
Line a baking tray with parchment paper.
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2
Sift the cake flour.
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3
I used these chocolate squares.
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4
They are thin and easy to handle.
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5
Melt them in the microwave.
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6
Make a polka dot pattern on the tray from Step 1 with the Step 2 chocolate.
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7
You can make the pattern as shown in the photo with the end of a chopstick easily.
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8
Chill the patterned parchment paper and the baking tray in the fridge.
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9
Separate the egg yolks and whites.
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10
Put egg yolks in a bowl and beat them with a whisk.
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11
Add half of the granulated sugar and whip until the mixture forms a thick ribbon when whisk is lifted.
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12
Add the milk and vegetable oil in that order and mix after each addition.
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13
Add the flour and mix well.
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14
Put the egg whites in a different bowl, add the rest of the sugar, and whip until stiff peaks form, to make a meringue.
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15
Add 1 dollop of meringue from Step 5 into the bowl from Step 4 and stir well with the whisk.
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16
Add the remaining meringue in 2 batches and fold in gently with a rubber spatula.
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17
Pour the batter into the baking tray.
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18
Smooth out the surface and bake in the oven for 12 minutes at 180C.
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19
When it's baked, remove from the baking tray, and let cool with the parchment paper attached.
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20
Once it has cooled a little, cover with cling film.
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21
This is how the sponge cake looks when it's baked.
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22
Combine the heavy cream and granulated sugar in a bowl and whip until soft peaks form.
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23
To finish: Peel off the parchment paper from the sponge cake.
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24
Spread the whipped cream on the browned side, and roll up in the way you make sushi rolls, working forward, away from your body.
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25
Place the rolled cake with the edges faced down, and rest it in the fridge for about 1 hour.
