Put the eggs and granulated sugar in a bowl and whip.
Whip the mixture well until it's thick enough to form ribbons.
Add the cake flour and fold in gently. Add the milk last and mix thoroughly.
Pour the batter into a baking tray that is lined with parchment paper.
Smooth out the surface with a scraper, and bake in the oven for 10 minutes at 200℃.
After the baked sponge cake has cooled down, spread the whipped heavy cream on the surface and sprinkle chopped fruit on top.
Roll it up and remove the parchment paper as you go, working forward away from your body. Place the rolled sponge cake with the edges on the bottom. Wrap with the parchment paper and chill in the fridge.
Decorate as you like, and it's done.
Story Behind this Recipe
I made this cake for Hina matsuri.
The temperature and cooking time in the oven are average. Please adjust them depending on your oven. You whip the whole eggs together, so it may take a little while, but you will have a fluffy sponge cake if you whip them really well.