- Castor Sugar 60g
- Egg whites 80 g
- Egg yolks 60 g
- Cake Flour 35 g
- Fine Salt 1/16 tsp
- Vanilla Extract 1 tsp
- Corn Oil 20 g
- Butter for greasing pan
Filling of choice
- Chocolate spread
- Whipped cream with mandarin orange, drained and chilled
How It’s Made:
To make cake, preheat oven to 170°C. Grease 12″ x 9″ pan with butter. Line pan with parchment paper.
Whisk egg whites on medium speed till thick foam forms. Gradually add castor sugar whilst continuing to whisk. Keep whisking till egg whites are at soft peak stage. Reduce speed to slow and continue to whisk till firm peak stage (when whisk is lifted, egg whites form peak that’s hooked).
Add yolks to whites in 4 batches. Whisk on slow speed till evenly mixed after each addition. Sift half of flour into mixture. Add salt. Mix with whisk till almost even. Sift remaining flour into mixture. Mix with whisk till just even. Add vanilla extract and corn oil. Fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter into corners of pan. Jiggle till batter is level. Tap pan against worktop twice. Bake on middle shelf till middle of cake is springy when pressed, about 20 minutes. Remove from oven. Drop pan from 1′ high 3-4 times. Unmould cake onto wire rack. Peel parchment paper from sides of cake. Leave till cool.
To assemble, place cake on new sheet of parchment paper, face down. Peel parchment paper from bottom of cake. Spread evenly with chocolate spread or whipped cream. Place mandarin orange, if using, in middle of cake. Roll cake and serve