Roll Cake
A soft, tender sponge cake baked in a sheet pan, spread with fresh cream and rolled into a log.
Ingredients
whole eggs
250 g
fine granulated sugar
130 g
cake flour (sifted)
75 g
milk (heated to 40°C in a water bath)
45 ml
heavy cream (42%)
150 ml
fine granulated sugar (for cream)
20 g
white curacao (for cream)
5 ml
powdered sugar (for garnish)
a pinch
Instructions
1
Preparation
Line a baking pan with parchment paper. Sift the cake flour. Heat the milk to 40°C in a water bath. Preheat the oven to 190°C.
2
Make the batter
Prepare sponge cake batter according to the strawberry cake method (steps 1–6).
3
Bake
Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan on the counter to release air bubbles. Bake in the preheated 190°C oven for 15 minutes.
4
Cool
After baking, remove the cake from the pan with the parchment paper and let it cool on a wire rack.
