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Milk – 50 g (3½ tablespoons)
– 50 g (3½ tablespoons)
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For Filling:
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Jam (apricot, raspberry, or strawberry) or honey – 2–3 tablespoons
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Directions
Step 1: Prepare Egg Yolk Mixture
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In a large bowl, whisk 5 whole eggs, 5 egg yolks, 1 g of salt, and 50 g of sugar.
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Beat using an electric mixer for 3–4 minutes until the mixture becomes pale, light, and foamy. It should triple in volume.
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Step 2: Prepare Meringue
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In another clean bowl, beat 5 egg whites until foamy.
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Gradually add 70 g of sugar in three parts while whipping.
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Beat until stiff, glossy peaks form. The meringue is crucial for the sponge texture.
Step 3: Combine Egg Mixtures
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Gently fold the egg yolk mixture into the meringue, being careful not to deflate the air.
Step 4: Add Dry Ingredients
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Sift together 90 g of cake flour and 2 g of baking powder.
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Add to the batter and mix just until you no longer see dry flour. Do not overmix.
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Step 5: Prepare Milk-Oil Mixture
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In a small bowl, mix 50 g milk and 50 g
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Take a small scoop of cake batter and mix it into the milk-oil mixture to lighten it.
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Fold it gently back into the main batter until fully combined and smooth.
Step 6: Prepare and Bake
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Preheat oven to 170°C (338°F).
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Line a baking tray (approximately 30×40 cm) with parchment paper.
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Pour the batter into the pan and spread evenly to the same height.
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Tap the pan gently against the counter to release bubbles.
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Bake for 30 minutes until golden and springy.
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Step 7: Cool and Prepare for Rolling
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Once baked, immediately remove the parchment to prevent wrinkles.
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Let the sponge cool slightly.
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Cut shallow diagonal slits about 3 mm deep on one side to help with rolling (do not slice through).
Step 8: Fill and Roll
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Spread your preferred jam or honey over the cake.
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Gently but tightly roll up the cake from the slit end, using parchment to help guide it.
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Wrap and chill the roll in the for at least 1 hour to set the shape.
Serving Suggestions
