This is a swiss roll that is made with the egg yolks and whites separately beaten. It has a lighter finish than if the yolk and white are beaten together, and as a result has a fluffy and airy chiffon cake-like texture.
Return the eggs to room temperature, and divide the egg yolks and whites. Spread parchment paper on a baking pan.
Add the eggs yolks and 1/3 of the sugar, and whip with a hand mixer until it becomes white and heavy. Wash the mixer blades.
Add the egg whites and sugar to a different bowl a bit at a time, and make a meringue. Be careful not to over whip! Whip until stiff and the peaks fold down just a bit.
Add 1/3 of Step 3 to Step 2, and roughly mix with a rubber spatula.
Add in all of the cake flour at this point, and mix as if cutting the batter without kneading.
Transfer the batter to the meringue bowl.
And mix from the center as if cutting the batter. This is what it looks like when you first start mixing.
The batter will become shiny as you continue mixing, so mix until it looks similar to the photo.
Add butter to a different bowl and microwave. Pour in a small portion of the batter to the bowl and mix.
Mix Step 9 into the batter, mix well, and the batter is done. The completed batter will have a glaze, and will be thick.
To get rid of trapped large bubbles, pour the batter at a height on the baking pan.
Spread it out with a dough scraper (or something similar), and rap the bottom of the pan 2~3 times to get rid of air bubbles. Bake in an oven at 180ºC for 13 minutes. Flip the pan around 6 minutes in, and continue baking.
Remove the cake from the pan once it has finished baking, and lightly cover the surface with plastic wrap to keep it from drying out.
Add the cream ingredients to a bowl and whip until firm.
Once the cake has cooled, flip the browned side down and place on top of the wrap.
Spread on the cream. First spread out 1/3 of the cream all over, and use the remaining cream and make a mound as indicated by the black line.
Roll up the cake gently and neatly so it covers the mound, and then roll it tightly all at once. This will make sure it rolls up neatly.
Wrap tightly with plastic wrap, place the overlap facing down, and chill in the fridge.
Cut into your desired portion sizes, and it is done.
This is a recipe that beats the egg whites and yolk together Recipe ID: 1565267.
Story Behind this Recipe
I made swiss rollsmade with the egg yolk and white separately beaten. It turned out really fluffy and delicious like a chiffon cake.
I recommend filling this cake with just cream. It is delicate and fluffy and will lose its taste and texture if filled with fruits. If you prefer to fill this with chunky fillings, I recommend beating the egg whole instead of separating.