Polka Dotted Roll Cake

Instructions

1. Line a baking tray with parchment paper.
2. Sift the cake flour.
3. I used these chocolate squares.
4. They are thin and easy to handle.
5. Melt them in the microwave.
6. Make a polka dot pattern on the tray from Step 1 with the Step 2 chocolate.
7. You can make the pattern as shown in the photo with the end of a chopstick easily.
8. Chill the patterned parchment paper and the baking tray in the fridge.
9. Separate the egg yolks and whites.
10. Put egg yolks in a bowl and beat them with a whisk.
11. Add half of the granulated sugar and whip until the mixture forms a thick ribbon when whisk is lifted.
12. Add the milk and vegetable oil in that order and mix after each addition.
13. Add the flour and mix well.
14. Put the egg whites in a different bowl, add the rest of the sugar, and whip until stiff peaks form, to make a meringue.
15. Add 1 dollop of meringue from Step 5 into the bowl from Step 4 and stir well with the whisk.
16. Add the remaining meringue in 2 batches and fold in gently with a rubber spatula.
17. Pour the batter into the baking tray.
18. Smooth out the surface and bake in the oven for 12 minutes at 180C.
19. When it's baked, remove from the baking tray, and let cool with the parchment paper attached.
20. Once it has cooled a little, cover with cling film.
21. This is how the sponge cake looks when it's baked.
22. Combine the heavy cream and granulated sugar in a bowl and whip until soft peaks form.
23. To finish: Peel off the parchment paper from the sponge cake.
24. Spread the whipped cream on the browned side, and roll up in the way you make sushi rolls, working forward, away from your body.
25. Place the rolled cake with the edges faced down, and rest it in the fridge for about 1 hour.