For the cake:
- 3 egg yolks
- 40ml milk
- 40ml vegetable oil (I used canola)
- 50g cake flour
- 8g charcoal powder
- 8g sesame powder
- 1/2 tsp baking powder
- pinch of salt
- 3 egg whites
- 50g icing sugar, sifted
- 180ml (¾ cup) heavy cream
- 2-3 tbsp extra charcoal powder
- Preheat the oven to 350F (175C).
- Line a rectangular cake tin (25cm x 30cm x 1.5cm) with parchment paper. Slight grease the parchment paper with oil to avoid sticking.
- In a mixing bowl, add egg yolks, milk and oil. Mix well – this is your wet ingredients.
- In a second mixing bowl, sift in and combine well flour, charcoal powder, sesame powder, baking powder and salt. This mix is your dry ingredients.
- Add the dry ingredients into the wet ingredients in 3 in three stages while mixing. Combine well but don’t overmix.
- In a third bowl (make sure it’s oil free), add egg whites. Using an electric mixer, beat the egg whites at high speed until foamy. Gradually add sifted icing sugar using a tablespoon, and beat until soft peak forms. This will take about 5 mins. Gently fold the meringue into the cake batter in 3 additions.
(For the parts below, instructions are copied from the Food Network’s Classic Raspberry Jelly Roll recipe with some changes.)
- Pour the cake batter into the prepared cake tin.
- Bake the cake for 11-12 minutes, until the cake springs back when gently pressed in the centre. Remove from the oven and leave to cool for about 2 minutes on a cooling rack before loosening sides with a spatula.
- Sift a layer of charcoal powder over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely for about 45 mins (cooling it rolled sets its “memory” so the cake won’t crack once filled).
- 5 mins before the cake is completely cool, prepare the whipped cream. Pour chilled heavy whipping cream into a mixing bowl. Using an electric mixer, beat the cream on slow speed for about 2 mins, then increase the speed gradually until it reaches a soft, creamy texture.
- Unroll the cake carefully and spread an even layer of cream over the cake. Gently roll the cake back up again before dusting the top with charcoal powder. Refrigerate for 30 mins to let the cream set. Enjoy!