Ingredients
– 4 large eggs
– 100g (½ cup) granulated sugar
– 100g (about ¾ cup) all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 50ml (about ¼ cup) milk
– 50g (about ¼ cup) unsalted butter, melted
– 1 teaspoon vanilla extract
– 200g (1 cup) granulated sugar (for caramel)
– 100ml (about ½ cup) heavy cream
– A pinch of sea salt (optional, for garnish)
Equipment Needed
– Mixing bowls
– Whisk or electric mixer
– Baking tray (roughly 15 x 10 inches)
– Parchment paper
– Saucepan for caramel
– Rubber spatula
– Cooling rack
– Clean dish towel (for rolling the cake)
Step-by-Step Instructions
To start, preheat your oven to 180°C (350°F) and line your baking tray with parchment paper—this is crucial to avoid any sticking! In a mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy. This can take about 5-7 minutes. The fluffier the egg mixture, the lighter your roll will be! When that’s ready, sift in the flour, baking powder, and salt, gently folding everything together with a spatula. The key here is to be gentle to maintain that airy texture. (See the next page below to continue steps…)