3 Egg Yolks
20 g Sugar
15 ml Vegetable Oil
10 ml Milk
1 teaspoon Vanilla Extract
15 g Cocoa Powder
20 g Plain Flour
3 Egg Whites
30 g Sugar
Whipped Cream filling:
200 ml Whipping Cream
15 g Sugar
Tip: Like with all recipes, make sure all of your ingredients are at room temperature so that they combine well.
(e.g the eggs won’t separate with the butter and the batter won’t split)
Whisk egg yolks and 20 g sugar together until the sugar dissolves and the mixture becomes homogenised.
Whisk in the oil and milk briefly.
Add in the vanilla extract and cocoa powder.
Mix until well combined.
Sift in the flour and whisk briefly until just mixed in.
Do not overmix.
In a separate mixing bowl, whisk together the egg whites and 30 g sugar until stiff and glossy peaks form.
This will take around 2 to 5 minutes depending on your mixer.
Loosen up the egg yolk mixture by whisking in 1/4 of the egg whites until the whole mixture is one even colour.
Fold in another 1/4 of the egg whites gently using stroke-like ‘figure 8’ motions.
Repeat for the rest of the egg whites making sure to maintain the air whipped into them.
Pour the batter into a 30 x 30 cm pan lined with parchment paper.
Drop this pan on the table 2 or 3 times from 25cm above to release all the air bubbles.
Bake at 200°C for 10 minutes only.
Do not over bake.
Keep a close eye on the cake while it’s baking.
Flip the pan on a new sheet of parchment paper (dusted generously with cocoa powder to ensure that it does not stick).
Peel off the paper attached to the baked cake carefully, making sure you do not rip the corners off.
Let it cool.
Drop the cake pan 2 or 3 times again at this point to minimise shrinkage.
Whip cream and sugar until soft peaks form.
Add vanilla extract if desired.
Spread an even, but thin layer of cream on top of the whole sheet cake.
Don’t add too much cream towards the edges or it may ooze out and look messy.
Also, doing so might create pressure when rolling the cake, causing it to crack.
Slowly roll the cake using the parchment paper to help.
Fold about 3 cm of the at the start and roll while peeling the paper behind.
While doing this, make sure you keep your roll cake nice and tight.
Roll the cake by lifting the parchment paper vertically and letting the cake roll and glide to its own accord.
Refrigerate the cake for 3 to 5 hours (preferably overnight) so that the cream can set and
that the cake itself will have a chance to retain its rigid rolled shape.
Dust with cocoa and icing sugar.
To serve, use a serrated knife to trim off the edge pieces.
To cut the slices cleanly, take a cup of warm water and a clean cloth/paper kitchen towel, and wipe after each consequent slice.