7Separate 5 medium-sized eggs, putting whites in a medium-sized salad bowl and yolks in a large salad bowl, ensuring eggs are at room temperature and no yolk gets into the whites.
8Separate 5 medium-sized eggs, putting whites in a medium-sized salad bowl and yolks in a large salad bowl, ensuring eggs are at room temperature and no yolk gets into the whites.
9Separate 5 medium-sized eggs, putting whites in a medium-sized salad bowl and yolks in a large salad bowl, ensuring eggs are at room temperature and no yolk gets into the whites.
10Mix 80g of flour with a level teaspoon (about 2g) of baking powder.
11Mix 80g of flour with a level teaspoon (about 2g) of baking powder.
12Mix 80g of flour with a level teaspoon (about 2g) of baking powder.
13Pour 50g of oil into the large salad bowl with the yolks.
14Pour 50g of oil into the large salad bowl with the yolks.
15Pour 50g of oil into the large salad bowl with the yolks.
16Add 50g of water to the yolk and oil mixture.
17Add 50g of water to the yolk and oil mixture.
18Add 50g of water to the yolk and oil mixture.
19Add a teaspoon of vanilla flavoring to the yolk mixture.
20Add a teaspoon of vanilla flavoring to the yolk mixture.
21Add a teaspoon of vanilla flavoring to the yolk mixture.
22Whisk the yolk mixture with a hand whisk until perfectly smooth and emulsified.
23Whisk the yolk mixture with a hand whisk until perfectly smooth and emulsified.
24Whisk the yolk mixture with a hand whisk until perfectly smooth and emulsified.
25Sift the flour and baking powder mixture over the yolk mixture by tapping the sieve.
26Sift the flour and baking powder mixture over the yolk mixture by tapping the sieve.
27Sift the flour and baking powder mixture over the yolk mixture by tapping the sieve.
28Mix the sifted flour into the yolk mixture with a whisk until perfectly smooth and no lumps remain.
29Mix the sifted flour into the yolk mixture with a whisk until perfectly smooth and no lumps remain.
30Mix the sifted flour into the yolk mixture with a whisk until perfectly smooth and no lumps remain.
31Add a pinch of salt to the egg whites in the medium-sized salad bowl.
32Add a pinch of salt to the egg whites in the medium-sized salad bowl.
33Add a pinch of salt to the egg whites in the medium-sized salad bowl.
34Start whipping the egg whites at maximum speed with an electric mixer.
35Start whipping the egg whites at maximum speed with an electric mixer.
36Start whipping the egg whites at maximum speed with an electric mixer.
37Once the whites start to foam, gradually add 60g of sugar, waiting about 10 seconds between each addition, and continue whipping until 'bird's beak' consistency is achieved.
38Once the whites start to foam, gradually add 60g of sugar, waiting about 10 seconds between each addition, and continue whipping until 'bird's beak' consistency is achieved.
39Once the whites start to foam, gradually add 60g of sugar, waiting about 10 seconds between each addition, and continue whipping until 'bird's beak' consistency is achieved.
40Take a small part of the whipped egg whites and gently incorporate it into the yolk mixture with a spatula to make it more flexible.
41Take a small part of the whipped egg whites and gently incorporate it into the yolk mixture with a spatula to make it more flexible.
42Take a small part of the whipped egg whites and gently incorporate it into the yolk mixture with a spatula to make it more flexible.
43Add the remaining whipped egg whites to the mixture all at once and mix very delicately, folding like a chocolate mousse until everything is perfectly white and ultra-light.
44Add the remaining whipped egg whites to the mixture all at once and mix very delicately, folding like a chocolate mousse until everything is perfectly white and ultra-light.
45Add the remaining whipped egg whites to the mixture all at once and mix very delicately, folding like a chocolate mousse until everything is perfectly white and ultra-light.
46Pour the dough onto the baking sheet covered with parchment paper.
47Pour the dough onto the baking sheet covered with parchment paper.
48Pour the dough onto the baking sheet covered with parchment paper.
49Spread the dough evenly into all corners of the baking sheet with an offset spatula, ensuring uniform thickness and a flat surface.
50Spread the dough evenly into all corners of the baking sheet with an offset spatula, ensuring uniform thickness and a flat surface.
51Spread the dough evenly into all corners of the baking sheet with an offset spatula, ensuring uniform thickness and a flat surface.
52Drop the baking sheet several times onto a cloth to expel air bubbles; pierce any large bubbles with a toothpick.
53Drop the baking sheet several times onto a cloth to expel air bubbles; pierce any large bubbles with a toothpick.
54Drop the baking sheet several times onto a cloth to expel air bubbles; pierce any large bubbles with a toothpick.
55Bake the biscuit in the preheated oven for 20 minutes.
56Bake the biscuit in the preheated oven for 20 minutes.
57Bake the biscuit in the preheated oven for 20 minutes.
58While the biscuit bakes, take a large sheet of parchment paper and lightly coat it with oil, spreading with your hand for a thin layer.
59While the biscuit bakes, take a large sheet of parchment paper and lightly coat it with oil, spreading with your hand for a thin layer.
60While the biscuit bakes, take a large sheet of parchment paper and lightly coat it with oil, spreading with your hand for a thin layer.
61Once the biscuit is golden brown and dry to the touch, place the greased parchment paper (oiled side down) on top of the biscuit.
62Once the biscuit is golden brown and dry to the touch, place the greased parchment paper (oiled side down) on top of the biscuit.
63Once the biscuit is golden brown and dry to the touch, place the greased parchment paper (oiled side down) on top of the biscuit.
64Place another baking sheet on top and flip the biscuit and papers over.
65Place another baking sheet on top and flip the biscuit and papers over.
66Place another baking sheet on top and flip the biscuit and papers over.
67Immediately peel off the parchment paper that was used for baking.
68Immediately peel off the parchment paper that was used for baking.
69Immediately peel off the parchment paper that was used for baking.
70With a long sponge cake knife, cut the edges of the biscuit at an angle.
71With a long sponge cake knife, cut the edges of the biscuit at an angle.
72With a long sponge cake knife, cut the edges of the biscuit at an angle.
73While the biscuit is still warm, roll it up loosely on itself with the paper to prepare it for its round shape.
74While the biscuit is still warm, roll it up loosely on itself with the paper to prepare it for its round shape.
75While the biscuit is still warm, roll it up loosely on itself with the paper to prepare it for its round shape.
76Let the rolled biscuit cool for about 15 minutes.
77Let the rolled biscuit cool for about 15 minutes.
78Let the rolled biscuit cool for about 15 minutes.
79For the mascarpone cream, pour 150g of mascarpone into a salad bowl.
80For the mascarpone cream, pour 150g of mascarpone into a salad bowl.
81For the mascarpone cream, pour 150g of mascarpone into a salad bowl.
82Add 30g of sugar to the mascarpone.
83Add 30g of sugar to the mascarpone.
84Add 30g of sugar to the mascarpone.
85Whip the mascarpone and sugar for about 20 seconds at minimum speed to soften.
86Whip the mascarpone and sugar for about 20 seconds at minimum speed to soften.
87Whip the mascarpone and sugar for about 20 seconds at minimum speed to soften.
88Gradually add 100g of full-fat liquid cream, scraping the edges, and continue whisking at high speed until small peaks form.
89Gradually add 100g of full-fat liquid cream, scraping the edges, and continue whisking at high speed until small peaks form.
90Gradually add 100g of full-fat liquid cream, scraping the edges, and continue whisking at high speed until small peaks form.
91Unroll the cooled biscuit and spread the mascarpone cream evenly over it, using a tablespoon or small angled spatula.
92Unroll the cooled biscuit and spread the mascarpone cream evenly over it, using a tablespoon or small angled spatula.
93Unroll the cooled biscuit and spread the mascarpone cream evenly over it, using a tablespoon or small angled spatula.
94Add strawberries cut into tiny pieces on top of the cream.
95Add strawberries cut into tiny pieces on top of the cream.
96Add strawberries cut into tiny pieces on top of the cream.
97Roll the cake either from the short side (for thin fillings) or the long side (for thicker creams) as advised.
98Roll the cake either from the short side (for thin fillings) or the long side (for thicker creams) as advised.
99Roll the cake either from the short side (for thin fillings) or the long side (for thicker creams) as advised.
100Place the roll on greased baking paper, fold one side over, and use a ruler to tighten the roll for a perfectly round shape.
101Place the roll on greased baking paper, fold one side over, and use a ruler to tighten the roll for a perfectly round shape.
102Place the roll on greased baking paper, fold one side over, and use a ruler to tighten the roll for a perfectly round shape.
103Wrap the roll tightly in parchment paper, closing the sides to prevent drying, and refrigerate for at least an hour.
104Wrap the roll tightly in parchment paper, closing the sides to prevent drying, and refrigerate for at least an hour.
105Wrap the roll tightly in parchment paper, closing the sides to prevent drying, and refrigerate for at least an hour.
106To make a chocolate rolled biscuit, replace 10g of flour with bitter cocoa powder and omit vanilla; the rest of the recipe is identical.
107To make a chocolate rolled biscuit, replace 10g of flour with bitter cocoa powder and omit vanilla; the rest of the recipe is identical.
108To make a chocolate rolled biscuit, replace 10g of flour with bitter cocoa powder and omit vanilla; the rest of the recipe is identical.
109To decorate with a stencil, grease a plastic stencil with a little oil, place it on the biscuit greased side down, and sprinkle with icing sugar.
110To decorate with a stencil, grease a plastic stencil with a little oil, place it on the biscuit greased side down, and sprinkle with icing sugar.
111To decorate with a stencil, grease a plastic stencil with a little oil, place it on the biscuit greased side down, and sprinkle with icing sugar.
112To decorate with chocolate lines, melt chocolate until very liquid and use a small spoon to draw fine lines along the length of the roll.
113To decorate with chocolate lines, melt chocolate until very liquid and use a small spoon to draw fine lines along the length of the roll.
114To decorate with chocolate lines, melt chocolate until very liquid and use a small spoon to draw fine lines along the length of the roll.
115Add crushed hazelnuts on top of the chocolate lines before it sets.
116Add crushed hazelnuts on top of the chocolate lines before it sets.
117Add crushed hazelnuts on top of the chocolate lines before it sets.
118To protect decoration when covering, insert toothpicks about 3cm apart along the length of the roll like antennas.
119To protect decoration when covering, insert toothpicks about 3cm apart along the length of the roll like antennas.
120To protect decoration when covering, insert toothpicks about 3cm apart along the length of the roll like antennas.
Ingredients
5 medium-sized eggs
5 medium-sized eggs
5 medium-sized eggs
50 g water
50 g water
50 g water
50 g neutral-tasting oil (sunflower, rapeseed, or grapeseed oil)
50 g neutral-tasting oil (sunflower, rapeseed, or grapeseed oil)
50 g neutral-tasting oil (sunflower, rapeseed, or grapeseed oil)