How to make a non-crack roll cake (Subtitle)
[Sponge cake] 26 cm X 33 cm pan
4 large eggs (room temperature)
100 g granulated sugar
60 g cake flour
25 g unsalted butter
40 g milk
1 tsp vanilla extract (optional, I skipped.)
[Whipped cream for filling]
200 g heavy whipping cream
20 g granulated sugar
Preheated oven | 350°F (180°C)
Bake for 12-13 minutes, observing the color of the surface.
If baked for too long, it may crack when rolled.
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