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1
Crack eggs into a bowl.
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2
Add sugar and whip really well.
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3
It should be white and thick.
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4
Any markings made with a hand mixer should remain without disappearing.
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5
Lift the whisk and make sure the soft peak bends.
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6
When it's thickened so that any marks remain (as seen in the photo), sift in the flour and cocoa.
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7
Mix with a spatula.
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8
Heat a frying pan and grease lightly with vegetable oil.
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9
Place a damp cloth on it to lower the temperature.
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10
Pour in the batter.
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11
Make sure it's on very low heat!
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12
Note: Bake slowly on very low heat.
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13
Once in a while, check how done it is by lifting a corner with a skewer.
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14
It bakes really fast if you're not paying attention.
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15
Don't burn it!
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16
I mean it, it's really fast.
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17
When done, flip it over to bake the other side.
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18
Do not press down with a spatula.
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19
Try testing the sponge with a skewer.
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20
If it comes out clean, it's done.
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21
Wrap in plastic wrap while it's still hot.
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22
Roll it up while it's hot.
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23
This makes the sponge curled.
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24
Chill in the fridge with it rolled up.
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25
Make the cream filling while the sponge is cooling down.
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26
Add sugar into the heavy cream.
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27
Sift in the cocoa powder and whip.
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28
When the sponge has cooled down, chop off the ends and shape it into a rectangle.
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29
Looking good It's so moist and spongy.
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30
Spread out the cream using a spatula and roll it up.
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31
The sponge was too small to look like a swiss roll.
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32
Wrap in plastic wrap and let it rest in the fridge.
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33
Slice and serve.
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34
It's so moist and fluffy that no one would believe it was baked in a pan It's really easy.
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35
Use matcha instead of cocoa powder, or cream cheese or cream with jam for the filling.
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36
Or fold in some fruits.
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37
Be creative.
