Mascarpone Condensed Milk Roll Cake (Separated Method)

How to make it

1. 1

   Get ready

   Preheat the oven thoroughly to 350°F (170°C). Keep the heavy cream and mascarpone in the refrigerator until the moment you use them, and sift the cake flour ahead of time.

   · A small oven loses a lot of heat when the door opens, so preheat it well above 350°F (170°C).

2. 2

   Whip the yolks

   Put the room-temperature egg yolk in a large bowl, mix in the sugar, then tilt the bowl and whip until it is pale and thick.

   · The more you whip, the more air goes in — the color lightens and it thickens.

3. 3

   Liquids and flour

   Add the milk and canola oil and mix well with a hand whisk, then add the sifted cake flour and mix until no lumps show.

4. 4

   Meringue

   In another bowl, whip the cold egg whites with a hand mixer, adding the sugar in three additions. Whip to about 90% — a peak that is soft yet firm enough not to droop when you lift the beaters.

   · The colder the whites, the slower the foam rises, but the finer and sturdier the meringue.

5. 5

   Fold

   Add only ⅓ of the meringue to the yolk mixture and fold it in lightly with the whisk, then add all the remaining meringue and fold lightly with a spatula, turning the bowl as you go.

6. 6

   Pan

   Pour all the batter into the parchment-lined pan and level the surface with a scraper.

7. 7

   Bake

   Bake at 350°F (170°C) for 13 to 15 minutes.

8. 8

   Cool

   Drop the baked sponge, pan and all, to knock out the steam, then take it out of the pan and move it to a cooling rack. Peel the parchment off the sides and let it cool until lukewarm.

   · Warm to the touch is the best state for rolling.

9. 9

   Cream

   Put the cold heavy cream, mascarpone, sugar, and condensed milk in one bowl set over ice water and whip until stiff.

10. 10

    Roll and set

    Spread all the cream over the sponge, roll it up round, and let it set in the refrigerator for 1 to 2 hours, still in its parchment, so it holds its shape.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Handle it too much and the bubbles collapse — you get a dense, low sponge.
• In a conventional (non-convection) oven, bake about 10℃ (about 20°F) higher.
• Left at room temperature too long, it tears or cracks when rolled. If it has to wait, seal it in plastic.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.