Roll Cake

1. Preheat oven at 170°C/340°F.

2. Separate the eggs.

3. In the bowl of egg yolks, add sugar and vanilla extract. Mix until creamy, light and volume increased. This is take at least 2 minutes on high speed. IMPORTANT: this mixing is important to get the smooth ribbon like consistency. Once achieved that, set it aside.

4. In the bowl of egg whites, mix it until foamy, then add in the sugar in 3 batches. IMPORTANT: this meringue is very important as it’s the reason your cake rise. Mix until it reaches the consistency when you lift up your mixer paddle, you’ll see a smooth tail.

5. Add in the egg yolk batter into the meringue. Gently use a spatula to fold in until all the whites disappear, and you don’t see any lumps of the whites.

6. Sift in the dry ingredients. Again, gently fold in with your spatula in a circular motion until all the flour disappears. Make sure there is no lumps of the flour remaining. Fold gently is IMPORTANT, as you do not want to deflate the air in the meringue.

7. In a small bowl, mix oil and milk until combined. Add in a small portion of the batter and mix them together until well combined. Mix it well to prevent air bubbles later on in the batter. Add them into the rest of the big portion batter. Again, gently fold in with your spatula until well combined. Gentle mixing is IMPORTANT, as you do not want to deflate the air in the meringue. You will need several folding before the oil mixture is well combined.

8. Transfer the batter in the prepared 28x28cm pan, lined with parchment paper. I didn’t grease my pan, but if you prefer to do that, go ahead. I am using a reusable parchment paper this round, to get a smooth surface of the cake.

9. Move the pan around so that the batter will be evenly distributed at all edges, and even height.

10. Bake in preheated oven at 170°C/340°F for about 25 min, or until the surface is browned.

11. Use an offset spatula to loosen the sides (you can use whatever tools you have). Make sure the top brown part is dry, touch it with your hands. Once dry, you can then flip it with a non-stick parchment paper, then brown part will then face the bottom. It’s important to let the cake cool completely before spreading the fillings.

Fillings

1. In a chilled bowl, add the whipping cream. Place the bowl of whipping cream over another bowl of ice. This method will whip up the cream easily and to get a stable cream.

2. Mix the cream until foamy, add in the sugar. Continue mixing in medium speed until you reach a thick consistency. Stop there once the cream is firm and thick, do not go any further.

Assemble the cake

1. On one side of the cake, cut the end diagonally to get a neat closing of the roll cake later.

2. On the other side of the cake, cut a few strips of about 3mm depth to ease the rolling up later.

3. Spread the whipping cream on the cake surface in a slope. The beginning side with more cream and gradually diminish in volume.

4. At your own pace, gently fold the cake using your one hand to assist pressing down the rolling and the other hand to pull up the parchment paper.

5. Use a ruler or scraper to lock the cake to get a nice round shape. Gently continue rolling it all the way, and then fasten with some sticky tapes. Seal both the sides to keep the cake moist while refrigerating.

6. Refrigerate for about 2 hours to firm up the cake.

7. Gently remove the sticky tapes. Wa lah…the cake is nicely rolled.

8. Slice the cake into the thickness you desire.

9. I piped some cream and decorate with berries, it’s totally up to your desire.

10. Cake is ready to serve. Enjoy the roll cake.