ケーキ（ロールケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Prepare a cooking sheet cut slightly larger than the top plate.
Make a crease according to the size of the top plate.
Make 4 cuts from the corners to the crease and place them on the baking sheet.

Place (A) in a heat-resistant bowl and heat in a 600W microwave for 30 seconds.
Mix well to melt the butter.

Crack the eggs into a bowl and whisk for 30 seconds at high speed with a hand mixer while placing the mixture in a hot water bath.
Add granulated sugar (for the dough) and whip at high speed with a hand mixer for 1 minute.
Remove from the hot water bath and beat with a hand mixer at high speed for 2 minutes.
Beat on low speed with a hand mixer for 1 minute and 30 seconds.

3に薄力粉をふるいながら加え、ゴムベラで軽く混ぜる。
2を加え、手早く混ぜる。

Pour 4 into 1 and flatten the dough with a spatula.
Lightly drop the top plate several times to remove air bubbles, and bake in an oven preheated to 180 degrees for 12 minutes.
Remove from the oven and lightly drop the baking sheet to release the steam.
Remove the dough from the top plate, put it on the cake cooler, and peel off the cooking sheet on the side.
Cover with a cooking sheet and remove the rough heat.

Place fresh cream and granulated sugar (for fresh cream) in a bowl with ice water (not listed) and beat with a hand mixer.
Remove from ice water, flatten the surface, cover with plastic wrap and chill in the refrigerator.

Place 5 on a cooking sheet with the inside of the dough facing up.
Make shallow incisions 2-3 cm wide inside the dough.
Cut off the fabric at the end of the roll diagonally.
Leave the end of the roll and apply 6.

Lift the cooking sheet from step 7 and roll it tightly.
Roll up to the end while pulling the cooking sheet.
Wrap in a cooking sheet, cover with plastic wrap, and chill in the refrigerator for 1 hour.

8の両端を切り落とし、食べやすい大きさに切る。
お皿に盛って完成。