Fluffy Japanese Cream Roll Cake with Fresh Fruit

What you need

• 35 g (2 1/2 tbsp) unsalted butter
• 4 large eggs, separated
• 105 g (1/2 cup) granulated sugar, divided: 40 g, 40 g and 25 g
• 40 g (1/3 cup) cake flour, sifted
• 180 ml (3/4 cup) heavy cream, at least 36% fat, cold
• 250 g (9 oz) fresh fruit, such as strawberries, seedless grapes or orange segments, optional

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Line a 38 x 25 cm (15 x 10 in) jelly roll pan with parchment, leaving some overhang.

2. 2

   Melt the butter and keep it warm by setting its bowl in a larger bowl of hot water.

3. 3

   Put the egg whites in a clean mixer bowl and place in the freezer until just icy at the edges, 15-20 min.

4. 4

   Whisk the yolks with 40 g of the sugar right away. Set the bowl over a pan of hot water and whisk until pale, thick and warm to the touch, about 40 °C (104 °F), and it falls from the whisk in ribbons.

5. 5

   Whisk in the warm butter and lift the bowl off the hot water.

6. 6

   Beat the egg whites on medium until foamy. Add another 40 g sugar in three parts, beating on medium-high after each, until glossy and holding stiff peaks.

7. 7

   Whisk a quarter of the beaten whites into the yolk mixture to loosen it. Sift in the flour and whisk gently until no dry spots remain.

8. 8

   Fold in the rest of the whites with a spatula, turning the bowl as you go, just until no white streaks remain.

9. 9

   Pour into the pan and spread it into an even layer, right into the corners, without pressing out air.

10. 10

    Bake until the top is pale golden and springs back when pressed, 10-12 min. Start checking at 9 min.

11. 11

    Tap the pan on the counter, then slide the sponge out on its paper onto a rack. When no more steam rises, cover with fresh parchment, flip it over and peel off the baking paper. Cover loosely and let cool to room temperature; do not chill it.

12. 12

    Whip the cream with the remaining 25 g sugar until firm enough to spread without running.

13. 13

    With the browned side facing down, trim one short end of the sponge on a slant. Spread the cream over it, thicker near the short edge you roll from and thinner toward the slanted end.

14. 14

    If using fruit, cut it into even pieces and lay it in rows across the cream near the starting edge.

15. 15

    Lift the paper to roll the sponge firmly over the filling, then keep rolling to the slanted end. Wrap tightly in the paper, seam side down.

16. 16

    Chill for at least 1 hour. Slice with a warm knife, wiping the blade between cuts.

Imported from justonecookbook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.