Put sugar and egg into a bowl and beat with a hand mixer.
Beat until a toothpick can stand upright. Don't skimp on this!
Sifting the flour, separate it into 3 ~ 4 times and mix in. It's best to mix gently.
Mix with a spatula, scooping from the bottom. After beating it well, remove the air bubbles. The amount will decrease, but this is fine.
Pour into a pan covered by parchment paper, and after smoothing out the top, pick it up and drop it 2-3 times. Bake for 10 minutes at 180°C.
Remove from pan, cover in cling wrap and chill. While it's cooling, whip the heavy cream.
Once it's cool, remove the cling wrap and vertically divide the dough into 4 equal parts. This time, I divided it into 4 parts and used 3 of the sheets. I made a regular roll cake with the remainder.
Spread cream on 1 of the 4 sheets, place fruit on it, and roll it up. Turn it vertical and place on a plate.
Spread cream on another sheet, add fruit, take it and wrap around the previous cake. Repeat with one more sheet.
Cover in cling wrap to squeeze it together, and let rest in the fridge for a little while.
Spread cream on the outside so it looks like a log. I used the lumpy whip cream with chocolate (Recipe ID: 1312212).
If you add stripes with a fork it will look even more like a log.
Story Behind this Recipe
This year I wanted to try something besides a Buche de Noel for the holidays, and arranged this log cake on my own.
I put some shaved chocolate on top. If I hadn't, maybe it would be easier to see the grain. The more sheets you wrap around outside, the larger log it will be.