Cake Recipe with Egg Yolks and Meringue

Egg yolks: 5
Fine granulated sugar: 20g

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Egg whites: 4

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Fine granulated sugar: 50g

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Cake flour: 40g

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Melted butter: 40g

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1. Weigh all ingredients and prepare: separate egg whites and yolks, sift the flour, and melt the butter by heating.

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2. Add 220g fine granulated sugar to the egg yolks.

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3. Whisk until slightly pale.

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4. For the egg whites, add the granulated sugar in three batches and whisk until soft peaks form (before reaching wet peak stage); when the whisk is lifted, the mixture should drip slowly and the ribbon pattern should not disappear quickly.

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5. Add the egg yolks to the egg whites and mix with a hand whisk.

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6. Sift the dry ingredients into the egg batter, and fold evenly with a rubber spatula (cut-and-fold is also acceptable).

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7. Add the melted butter, drizzling it evenly over the spatula so it disperses indirectly over the batter, then fold until combined.

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8. Slowly pour the batter into the baking pan, spread it evenly, and tap lightly to eliminate large air bubbles.

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9. Place in a preheated oven at 200°C, middle rack, top and bottom heat, for 10–15 minutes until the surface turns golden brown. Remove immediately, flip over, and peel off the parchment paper from the bottom.

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10. Cool until no longer hot to the touch, then trim the edges for a neater shape.

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11. Spread the filling.

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12. Roll the cake by gently pushing the rolling pin, roll it as tightly and evenly as possible, wrap it in parchment paper, refrigerate for at least 30 minutes, then slice and serve.

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