Soft and fluffy cake layers generously filled with whipped cream—it's wonderfully simple and deliciously comforting!
Ingredients
6 servings- Eggs (L)4
- Sugar60g
- All-purpose flour40g
- ★Heavy cream100g
- ★Sugar1-2 tbsp
Directions
45 min- 1
Bring eggs to room temperature and sift the flour. Line a baking sheet with parchment paper and preheat the oven to 180℃.
- 2
Separate the eggs into yolks and whites in separate bowls. Add half of the 60g sugar to the yolks and whisk with an electric mixer until pale and fluffy.
- 3
Add the 40g flour to the yolk mixture all at once and whisk until smooth with no lumps.
- 4
Add the remaining sugar to the egg whites in 2-3 additions, whisking with an electric mixer until stiff peaks form.
- 5
Fold 1/3 to half of the meringue into the yolk mixture using a whisk until smooth.
- 6
Switch to a rubber spatula and fold in the remaining meringue in 2 additions, gently lifting from the bottom of the bowl in a circular motion. Be careful not to deflate the air.
- 7
Pour the batter into the prepared pan, smooth the surface, and gently tap the bottom to release air bubbles. Bake at 180℃ for 10 minutes.
- 8
Whip the 100g heavy cream with 1-2 tbsp sugar until soft peaks form. Cool the baked cake and remove the parchment paper.
- 9
Place fresh parchment paper underneath. Spread the whipped cream evenly over the cake. Lifting the parchment from the near edge, roll the cake toward you.
- 10
Place the seam side down, wrap with plastic wrap, and refrigerate for about half a day before serving.
Tips
Keeping the whipped cream lightly sweetened allows the delicate flavor of the cake to shine. The key to success is whipping the meringue thoroughly and folding it in gently without deflating the bubbles.
Nutrition
Per serving- Calories280 kcal
- Protein4.5 g
- Fat16 g
- Carbs28 g
- Sodium0.1 g
Soft and fluffy cake layers generously filled with whipped cream—it's wonderfully simple and deliciously comforting!
Ingredients
6 servings- Eggs (L)4
- Sugar60g
- All-purpose flour40g
- ★Heavy cream100g
- ★Sugar1-2 tbsp
Directions
45 min- 1
Bring eggs to room temperature and sift the flour. Line a baking sheet with parchment paper and preheat the oven to 180℃.
- 2
Separate the eggs into yolks and whites in separate bowls. Add half of the 60g sugar to the yolks and whisk with an electric mixer until pale and fluffy.
- 3
Add the 40g flour to the yolk mixture all at once and whisk until smooth with no lumps.
- 4
Add the remaining sugar to the egg whites in 2-3 additions, whisking with an electric mixer until stiff peaks form.
- 5
Fold 1/3 to half of the meringue into the yolk mixture using a whisk until smooth.
- 6
Switch to a rubber spatula and fold in the remaining meringue in 2 additions, gently lifting from the bottom of the bowl in a circular motion. Be careful not to deflate the air.
- 7
Pour the batter into the prepared pan, smooth the surface, and gently tap the bottom to release air bubbles. Bake at 180℃ for 10 minutes.
- 8
Whip the 100g heavy cream with 1-2 tbsp sugar until soft peaks form. Cool the baked cake and remove the parchment paper.
- 9
Place fresh parchment paper underneath. Spread the whipped cream evenly over the cake. Lifting the parchment from the near edge, roll the cake toward you.
- 10
Place the seam side down, wrap with plastic wrap, and refrigerate for about half a day before serving.
Nutrition
Per serving- Calories280 kcal
- Protein4.5 g
- Fat16 g
- Carbs28 g
- Sodium0.1 g
Tips
Keeping the whipped cream lightly sweetened allows the delicate flavor of the cake to shine. The key to success is whipping the meringue thoroughly and folding it in gently without deflating the bubbles.