Light and fluffy cake roll, vanilla or chocolate.
Ingredients
What you'll need
- 4 Egg Yolks*
- 40 grams of Sugar
- 50 grams of Sunflower Oil
- 80 grams of Water
- 1 teaspoon Vanilla Extract OR Mocha Extract
- 110 grams of Flour OR 90 grams of Flour & 20 grams of Cocoa Powder
- Optional: 12 grams of sifted Freeze Dried Strawberry Powder
- Optional: Food colouring
- 4 Egg Whites*
- 30 grams of Sugar
*Make sure this ingredient is at room temperature.
Tools
What you'll need
- Electric Mixer
- Whisk Attachment(s)
- Silicone Spatula
- 2 Big Mixing Bowls
- Baking pan (38,7 cm × 26 cm × 1,9 cm)
- Baking Paper
- Balloon Whisk
- Sifter
Method
Method
- Preheat your oven to 170 degrees Celsius.
- Line baking pan with baking paper.
- Add the egg yolks and the bigger amount of sugar, for the cake mix, to a big mixing bowl. Beat the egg yolks until they’ve increased in volume and have become a bit paler.
- Now add the sunflower oil and water slowly while beating on a low speed, until everything is well incorporated and add the vanilla extract. Mix again until well incorporated.
- Sift the flour and add it in, beat the mixture until you see no more flour lumps.
- Whip the egg whites up with the leftover sugar until stiff peaks form.
- Gently fold in the meringue, in three additions, through the cake mix.
- Pour and spread mixture in baking pan.
- Bake for about 15 to 20 minutes at 170 degrees Celsius.
- Cover the cake with baking paper, flip and let it cool to room temperature.
- Optional: Cover with whipped cream and fruit and roll it up.
