-
1
Preliminaries [Steps 1 and 2]: Divide the egg yolks and egg whites, and place the egg yolks into a large bowl and the egg whites in a small bowl.
-
2
Sift the powdered ingredients, and mince the rum raisins.
-
3
Add salt to the egg whites, add in half of the sugar in 2 batches, and use a handheld electric mixer to whip the egg whites until they form peaks and are glossy.
-
4
Add the remaining sugar to the egg yolks, and beat well until it turns pale and and thick.
-
5
Add the rum raisins.
-
6
The beaters of the mixer should leave a trail in the batter at this point.
-
7
Add the olive oilrum raisin liquid and milk in that order, stirring well each time.
-
8
Add in 1/3 of the sifted cake flour from step 2, mix it in until blended.
-
9
Add the remaining flour and fold it in using a cut-and-lift motion.
-
10
Using the same egg beater from step 6, stir in 1/3 of the beaten egg whites from step 3.
-
11
Fold in the rest using a spatula.
-
12
Pour the batter into a lined cake sheet pan, and bake in an oven preheated to 180C for 14~15 minutes.
-
13
Remove the cake from the pan with the cooking sheet still intact, and let cool on a cooking rack etc.
-
14
When the cake has cooled down a little, cover it with another sheet of kitchen parchment paper and leave until it has cooled down completely.
-
15
While the cake is cooling, beat the ingredients together to make the filling.
-
16
When the cake is completely cool, very carefully peel off the cooking sheet, and then place it back on top.
-
17
Spread the cake with your favorite filling, and roll it up from the side (the shorter side) carefully.
-
18
Wrap it up in plastic wrap after rolling, and let sit in the fridge until the cream filling settles.
-
19
Let it rest for 2 (if you are in a hurry) to 5 hours.
-
20
Decorate ithe cake in any way you like, and it is done.
