-
1
Whisk the Yolks Pale and Thick
5 Mins
Room temperature, about 20°C (68°F)
Put the 5 egg yolks in a large bowl with 50g of the sugar and the vanilla. Whisk by hand or with an electric whisk for about 5 minutes until the mixture is pale yellow, thick enough to fall from the whisk in a ribbon, and roughly doubled in volume.
The ribbon test is the guide — when the mixture drizzled from the whisk sits on the surface for a second before sinking, it is ready.
Done when: Pale, thick and ribboning; the bowl feels light when lifted.
-
2
Whip the Whites to Soft Peaks
5 Mins
Room temperature, about 20°C (68°F)
In the second clean bowl, whisk the 5 egg whites with the pinch of salt until foamy, then add the remaining 50g of sugar a spoonful at a time, whisking until the whites form soft peaks that flop over at the tip when the whisk is lifted.
Stop at soft peaks — stiff, dry whites are hard to fold in and make the sponge crack when rolled.
Done when: Glossy white peaks that bend at the tip.
-
3
Fold in the Whites and Flour
5 Mins
Room temperature, about 20°C (68°F)
Spoon about a third of the whipped whites into the yolk mixture and stir to loosen it. Add the rest of the whites and the 100g of sifted flour, and fold gently with a spatula, cutting down the middle and lifting the batter over, until no streaks of flour or white remain. Work quickly and stop as soon as it is mixed.
Every fold knocks air out, so fold only until combined — a few small streaks are better than a flat batter.
Done when: An even, airy batter with no visible flour or egg white.
-
4
Bake the Sponge
12 Mins
180°C (350°F)
Spread the batter evenly over the lined tray, right into the corners, in a layer about 1 cm thick. Bake for 10 to 12 minutes until the top is lightly golden and springs back when pressed gently in the centre.
Do not overbake — a dry sponge cracks when rolled, and this thin layer goes from done to dry in about a minute.
Done when: Lightly golden, springy to the touch, and pulling slightly away from the paper at the edges.
-
5
Roll Warm and Cool
10 Mins
Room temperature, about 20°C (68°F)
Turn the hot sponge out onto the icing-sugar-dusted tea towel, peel off the baking paper, and, starting from a short end, roll the sponge up snugly inside the towel. Leave the roll to cool completely, about 20 minutes, so it learns the curl and will not crack later.
Roll it while it is still hot — a cold sponge resists and splits. The towel stops it sticking to itself.
Done when: The roll holds its shape when unwrapped and feels cool to the touch.
-
6
Fill with Manjar, Re-Roll and Slice
10 Mins
Room temperature, about 20°C (68°F)
Unroll the cooled sponge gently and spread the 300g of manjar evenly over it, leaving a 2 cm border at the far end. Roll it up again, this time without the towel, seam-side down on a serving plate. Dust the top with the icing sugar, trim the ends if you like, and slice into 8 pieces with a sharp knife, wiping the blade between cuts.
If the manjar is stiff, warm it for 10 seconds so it spreads without tearing the sponge.
Done when: A neat log with a visible caramel spiral in every slice.
auto_awesome Finishing Touches & Plating
Dust the roll once more with icing sugar just before serving, and cut it at the table so each slice shows the manjar spiral.
Chile
35m
