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1
This is basically the same as, so please refer to that recipe and make it in the same manner.
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2
Instead of the round cake pan from, line a small heat-resistant stainless steel pan, like one from the 100 yen shop, with paper.
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3
I used a 26 x 13 cm shallow stainless steel pan that I bought at the 100 yen store.
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4
Pour step 1 frominto the shallow pan from Step 2, and spread it out with a rubber spatula.
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5
Drop the dish several times from a height of about 10cm to prevent it from shrinking.
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6
The shallow pan I am using is a bit big for the batter, so I spread the dough out all the way to the edges, and adjust it a bit in the center.
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7
Bake in the oven at 160C for 10 minutes.
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8
Drop the pan several times from a height of about 10cm to prevent it from shrinking.
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9
Let cool inside the shallow pan with the paper still intact.
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10
Cover the sponge cake with plastic wrap or aluminum foil to keep it from drying out.
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11
Peel off the paper after it cools, roll it up with heavy cream and fruit, and chill in the fridge with the overlap facing downwards.
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12
Cut off the crust, and it is done.
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13
Warming up the knife in a direct flame will produce a clean cut.
