Line the baking tray with parchment paper. Preheat oven at 180℃.
Whip the eggs and sugar in a bowl.
Whip until it's so thick that a toothpick may stand!
Sift the flour and add into the bowl in 3 to 4 batches. Mix with each addition.
Scoop from bottom up using a spatula and loosen up the batter until it slides off smoothly into the bowl. The volume will reduce slightly, but that's fine.
Pour the batter into the baking tray. Hold the tray and drop onto your workplace about 3 times. Bake in 180℃ oven for 10 minutes. Test with a skewer. If it comes out clean, it's done.
Remove from the tray. Cover with plastic wrap and set it aside to cool. Make the whipped cream.
Spread out the cream on the sponge so that there's a heaping amount on the side closer to you and it's rather scant on your far-side. Leave the four corners uncovered - this prevents any cream from overflowing.
I used strawberries as the additional fruit. Again, make sure there's more on your near-side, and less on your far-side.
Raise the parchment paper and roll the cake. Remove the paper when doing so. It will turn out nicely if you begin by gently tucking it toward yourself.
Wrap up the roll with the sealed side facing down. Chill in the fridge.
Slice into preferred sizes to serve☆
I tried making it inside out! When done baking, I covered it with a damp cloth - rather than plastic wrap - and let it cool.
When it's cooled down and the surface is nice and silky, cover with a new sheet of parchment paper and flip it over. Remove the parchment paper on the surface. Continue from step 8.
The browned side will stick onto the parchment taper if it's still sticky when being covered. Be careful!
Please try my tree cake using this cake batter. Recipe ID: 2067772.
Story Behind this Recipe
I wanted to put together a recipe that's done in a flash. So I adjusted the ingredients and their ratios so that the preparations are easy and the cake isn't too sweet.
If you let the cake rest for 6 hours to a whole day, the flavor really improves. Please adjust the baking time to your oven. I used 150 ml heavy cream and 10 g sugar this time around, because I included fruits in the filling. Feel free to check out my Christmas "log" cake that's a variation of this recipe (Recipe ID: 1312252).