Gentle Flavor...Plain Roll Cake - eggs

Method

• Bring the eggs to room temperature.
• Sift the flour.
• Cover the cookie sheet with parchment paper.
• Preheat the oven to 180 C.
• Separate the eggs into egg yolks and egg whites in different bowls.
• Add half of the sugar to the egg yolk bowl and whip until it turns white and thickens.
• (You will use the other half of the sugar with the egg whites later).
• Add in the flour all at once.
• Mix with an egg beater until no longer floury and it becomes smooth.
• Add the remaining sugar to the egg white in 2~3 turns and whip cleanly with an egg beater to make a meringue.
• *Please whip into a meringue that forms stiff peaks (^^).
• (Step 10 describes the key points for making meringue.)
• Add in 1/3~1/2 of the meringue to the egg yolks from step 3.
• Whisk it all together with an egg beater until smooth.
• After whisking, change to a rubber spatula.
• Add in the remaining meringue in 2 turns.
• Scrape the bottom of the bowl with the spatula while spinning the bowl, and roughly mix.
• Make sure not to break the foam.
• Pour into the mold.
• Spread out the surface flatly, and lightly tap the bottom twice to remove the air.
• Bake in the oven for 10 minutes.
• Add sugar to the heavy cream, and whip until soft peaks form.
• Once it is done baking, remove the parchment paper with a knife after it cools.
• Spread out a new sheet on the bottom.
• Place the side covered with the cooking sheet towards the bottom, and spread out the heavy cream on the cake.
• Lift the parchment paper, and roll up from the front.
• Place the overlap towards the bottom, wrap in plastic wrap, let sit for about half a day, and it is done.
• Important: This are the key points when making meringue... First, add a pinch of sugar, whip a bit, and then whip until the bubbles become smaller and the meringue forms soft peaks that flop down.
• Add the remaining sugar in 2~3 batches, and keep whipping until it firm peaks form
• If you put in all of the sugar at the beginning, then it will become a meringue with no body.
• If you make the meringue as described in Step 10, you'll have a good, resilient meringue.
• You can use kitchen parchment paper or plain washi (Japanese) paper to cover the cookie sheet.
• The surface of the cake may brown slightly if you use kitchen parchment paper, so try using plain washi paper instead.
• The browned part of the cake will stick easily to the washi paper so that you can peel it off easily.