If you use a 28 x 28 cm baking sheet use 4 eggs, 95 g of sugar and 60 g of plain flour.
Beat the eggs over a bain marie. Add the sugar in 2 batches and continue to beat until the mixture hold its shape on the surface if you let a little fall from the mixer. Remove from the bain-marie.
Sift the flour into the egg mixture in 2 batches and continue to beat until evenly combined.
Whisk the mixture with a hand mixer at the lowest speed for 30 to 60 seconds until the finished mixture isn't bulky, and is glossy and thick. When you lift the mixer, the mixture should disappear quickly on the surface.
Pour the batter onto the lined baking sheet. You don't need to flatten the surface. If you have an uneven surface, then you didn't beat it enough during Step 3. Preheat the oven to 190°C.
This is important! Tap the bottom of the baking tray several times to pop excess air until the oven is ready to go.
Spray water about 10 times toward the bubbles on the surface and bake in the oven preheated to 190°C for 12 to 15 minutes. If you plan on rolling the sponge cake with the brown side out, make sure to brown the sponge surface evenly.
After baking, brush the ＊ syrup on the surface. Use it all up.
Sandwich the sponge cake between parchment paper or cling film, then chill in the fridge.
Mix the ☆ in a bowl, place the bowl over ice and whip until stiff. If the cream filling is loose, it will be difficult to roll and may leak.
After chilled, remove from the fridge and place the sponge cake on a piece of parchment paper. Slice off the front and top ends diagonally.
Spread the cream filling. Put more cream in front and less cream toward the end.
Roll the sponge cake slowly and press over the parchment paper. Chill the sponge cake still wrapped in parchment paper in the fridge for at least 1 hour.
It's done. It's even tastier after resting overnight.
Here's a Swiss roll with milk and butter cream filling (Recipe ID: 1384751).
(Additional Note:) At Step 3 it may take more time, sometimes 2 minutes as the egg mixture was beaten until stiff in the previous step. The bulk of the mixture should shrink to 2/3 and be smooth.
I use this to make sponge cake (18 cm round). It's a calorie-conscious cake that's fluffy and healthy.
Story Behind this Recipe
After many trials, I settled on this recipe.
If you beat Step 3 enough, it will become too runny. If your sponge cake tends to not rise well, beat than the usual amount. From that point you should continue to beat for 3 to 5 minutes more♪ The key is to beat hard and get rid of excess air before baking.