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40minutes
Add granulated sugar to the eggs, mix and heat in a water bath to 40 ° C (about a bath).
Whisk with a hand mixer until it hangs white and drips like a ribbon. Then adjust the texture at low speed for 2 minutes.
Sift the cake flour that has been sifted in advance and mix it with a rubber spatula until the flour disappears.
Mix a part (about 1 to 2 tablespoons) of milk and butter warmed to about 60 ° C, add to the dough, and mix with a rubber spatula.
Pour into a roll cake mold, flatten and bake in an oven at 170 ° C for about 15 minutes.
When it is baked, remove the dough from the height of about 3 cm, remove the heat from the dough, remove it from the mold, and let it cool at room temperature for 5 minutes. After 5 minutes, cover the dough with plastic wrap and let it cool for 30 minutes to 1 hour at room temperature to finish.
・ If you want to sharpen the taste of the cake, you can use salted butter instead of unsalted butter.
・ By sifting the cake flour once in advance, the dough will have a lighter finish. This makes it possible to make a sponge cake dough with good flavor.
・ Sheet-shaped sponge cake is slightly stronger than round sponge cake.
・ Be careful as the baked sponge cake will shrink if you do not remove it from the mold immediately.
・ If you try to forcibly exchange the dough with the dough stuck to the mold, the freshly baked dough will be dented, so if it seems to stick, pull the baked paper up a little and then take it out.
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