Mascarpone Milk Cream Roll Cake (39cm)

How to make it

Amounts in the steps are for 1 roll cake.

1. 1

   Warm the liquids

   Heat 75g of milk and 50g of grapeseed oil just until the edges start to bubble.

2. 2

   Separate the eggs

   Separate 5 extra-large eggs into whites and yolks.

3. 3

   Vanilla and yolks

   When the warmed oil-and-milk mixture is around 50°C, add 1 Tbsp of vanilla extract and mix in 86g of egg yolks.

4. 4

   Mix in the flour

   Sift in 83g of cake flour and mix well.

5. 5

   Meringue

   In another bowl, whip 165g of egg whites with 100g of sugar into a meringue. Take it to the point where the peak bends over softly.

6. 6

   Fold

   Fold half the meringue into the batter, then add all the remaining meringue and fold it in well.

7. 7

   Pan

   Pour the batter into a parchment-lined 39cm x 29cm pan, spread it evenly, and give the pan a sharp tap to knock out the large bubbles.

8. 8

   Bake

   Bake at 350°F (170°C) for 16 minutes.

9. 9

   Cool

   Take it out of the pan, peel the parchment off the sides, and cover it with plastic wrap to cool.

10. 10

    Cream

    Whip 95g of mascarpone, 400g of heavy cream, and 45g of sugar until the cream is stiff.

    · The cream has to be stiff or the inside of the roll spreads instead of holding its shape.

11. 11

    Roll

    Lay a sheet of parchment over the top of the sponge, flip the two together, and spread on all the cream. Slide a rolling pin under the bottom parchment and roll, as if lifting the sponge along with it.

12. 12

    Shape the roll

    Swap the rolling pin for a ruler to hold it, then grip the lower edge of the parchment and pull gently to tighten the roll. Tape the parchment to hold it and fold both ends closed.

13. 13

    Set and finish

    Let it set in the refrigerator for at least 4 hours, then trim both ends clean and finish with a dusting of powdered sugar.

No coming back

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

• A different pan size needs a different baking time.

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.