About a decade ago, my dad was diagnosed with type two diabetes. Mind you, he's never been a guy who ate a lot of sweets. In fact, pre-diagnosis, his diet primarily consisted of rice and bread, though technically they convert to sugar anyways. Though he was never a big fan of my desserts (or any desserts for that matter), nowadays he opts for fruit, or light desserts.
This cake is a cake that I often make for my dad, as it's light and fluffy in texture, yet you can make it richer depending on the filling. I've yet to fill it anything other than fruit and fresh whipped cream, though I imagine ganache or lemon curd would probably be just as tasty.
You can often find soft sponge rolls in asian bakeries and they're usually filled with jam or a light cream. The key to making this cake light and airy is to very delicately fold in the egg whites, making sure not to deflate them too much.
I also like to reserve some of the batter and color it to make some nice designs on the cake. This cake is so light and fluffy that you could easily eat a quarter of it and not notice. Suffice it to say, my dad is fan of this recipe.
Sponge roll:
50g butter
55g all-purpose flour
40ml milk
1 teaspoon vanilla extract
1 whole egg
3 egg yolks
3 egg whites
1/4 teaspoon salt
80g granulated sugar
Preheat the oven to 180 degrees celsius or 350 degrees Fahrenheit. Butter and line a 12 1/4 x 8 3/4 inch (quarter sheet) jelly roll pan. Melt the butter. Once melted, remove from heat and whisk in the flour as if to create a pate a choux dough. Add the milk and vanilla and whisk to combine. Add the whole egg, and egg yolks one at a time and whisk until smooth. In a separate bowl whisk the egg whites with salt until foam. Slowly incorporate the granulated sugar and whisk until medium to stiff peaks form. Delicately fold 1/3 of the egg white mixture into the egg yolk mixture. Continue with the rest of the egg white until fully incorporated. Pour the sponge batter into the prepared pan and bake for 20 minutes until cake springs back when touched. You can also reserve some of the batter, and color with coloring or cocoa powder to create a design on cake. Once slightly cooled, invert the cake onto a kitchen towel and gently roll the cake. Cooling the cake while it is rolled up will prevent it from cracking later on when you roll it with cream. Fill with your favorite filling (mine is strawberries and whipped cream), and enjoy!
Sponge roll:
50g butter
55g all-purpose flour
40ml milk
1 teaspoon vanilla extract
1 whole egg
3 egg yolks
3 egg whites
1/4 teaspoon salt
80g granulated sugar
Preheat the oven to 180 degrees celsius or 350 degrees Fahrenheit. Butter and line a 12 1/4 x 8 3/4 inch (quarter sheet) jelly roll pan. Melt the butter. Once melted, remove from heat and whisk in the flour as if to create a pate a choux dough. Add the milk and vanilla and whisk to combine. Add the whole egg, and egg yolks one at a time and whisk until smooth. In a separate bowl whisk the egg whites with salt until foam. Slowly incorporate the granulated sugar and whisk until medium to stiff peaks form. Delicately fold 1/3 of the egg white mixture into the egg yolk mixture. Continue with the rest of the egg white until fully incorporated. Pour the sponge batter into the prepared pan and bake for 20 minutes until cake springs back when touched. You can also reserve some of the batter, and color with coloring or cocoa powder to create a design on cake. Once slightly cooled, invert the cake onto a kitchen towel and gently roll the cake. Cooling the cake while it is rolled up will prevent it from cracking later on when you roll it with cream. Fill with your favorite filling (mine is strawberries and whipped cream), and enjoy!
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