Moist and Spongy Souffle Roll Cake - egg

Method

• Sift the cake flour once and set it aside.
• Preheat the oven to 170C.
• Beat the whole eggs and yolks together.
• In a sauce pan over medium heat, melt butter until it bubbles.
• Add the sifted cake flour all at once.
• Over medium heat, mix the butter and flour well.
• Continue heating until the mixture becomes satiny and starts to thicken.
• (Do not scorch).
• Remove from the heat.
• Pour the egg mixture 1/3 at a time stirring well each time using an electric mixer at high speed.
• Microwave the milk to the point that steam starts to come out.
• Pour it into Step 4 and combine well.
• Add about 10 drops of vanilla oil.
• In a bowl, beat the egg white with an electric mixer at high speed.
• When the egg white starts to cling to the whisk, add half of the granulated sugar and beat more.
• Beat until soft peaks form, add the remaining sugar and make it into a meringue.
• Add 1/3 of meringue into the bowl from Step 5, combine well with electric mixer.
• Add the remaining meringue 1/3 at a time.
• Stop beating when the meringue starts to form fine lines.
• Gently mix the meringue.
• Do not over-beat (I forgot to take a photo) .
• Pour the batter into a parchment paper lined baking pan.
• Smooth the surface of the batter.
• Bake in 170C oven for about 12 minutes.
• When the baking is done, cover the pan with plastic wrap until cool.
• When it's completely cooled down, slice off one of the edges diagonally about 1cm from its end.
• Place the cake onto a sheet of a paper so that the sliced end will be the outer most part of the cake.
• Spread your favorite filling on top (the closer edge should have a thicker layer of filling and gradually lessen the amount to spread).
• Start rolling by tucking the edge tightly into the center, creating the core of the roll.
• Hold onto the rolling paper, roll it up all at once by pulling the paper diagonally ahead of you.
• Cover it with plastic leaving the rolling paper on.
• Let it cool completely in a refrigerator.
• The filling of the main photo is diplomat cream which is a mixture of custard cream and whipped cream.
• The photo here has whipped cream only.