I had tried a few methods of making sponge cakes, but this is really unique and yielded an extremely spongy and soft sponge sheet. The method used cooked butter-flour mixture as shown above; after which beaten eggs is added in little by little before milk and straining the batter and adding in the meringue.
The texture is so soft. Even as I bended and flipped the sponge sheet several times, it was still intact and not a cracked was seen.
As I used canned red bean paste instead of home-cooked, I avoid spreading too much since it was sweeter than I can take. On the whole, the swiss roll is rather refreshing and tasty.
The texture is so soft. Even as I bended and flipped the sponge sheet several times, it was still intact and not a cracked was seen.
