Preparation time: 45 minutes
- 4 large eggs
- 35g black sesame powder
- 50g cake flour
- 50g granulated sugar
- 50 ml sunflower oil
- 60g whole milk
- ½ tsp salt
- ½ tsp cream of tartar or lemon juice
- 400 ml whipped cream
- 150 ml mascarpone
- 16g vanilla sugar
- 200g fresh red fruit
- Sesame powder
Separate the egg yolks from the egg white. Make sure the bowl with the egg white is grease free and that it contains no egg yolks.
Preheat the oven at 160°C and cover the bottom of the cake mold with baking paper. Set aside.
Mix the egg yolks, 10 grams of sugar, salt, sunflower oil and milk in a bowl until it becomes a smooth mixture. Sift the cake flour and the black sesame powder in a bowl. Then add this to the egg yolk mixture and mix well. Mix the egg whites with the cream of tartar in a bowl until frothy. Add the sugar little by little, while mixing. Mix until you get soft peaks. Add the beaten egg whites to the egg yolk mixture in three batches.
Pour the batter into the cake mold. Make sure all corners are filled with the batter. Smoothen the top. Beat the cake mold onto the kitchen counter to remove the air bubbles. Bake the cake for about 23 minutes.
Take the cake out of the oven and put clean baking paper on top of the cake. Flip it carefully and remove the cake mold. Remove the baking paper, this side will become the outside of the cake roll. Flip it again carefully and let it cool for about 30 minutes.
Prepare the cream in the meantime. Mix the whipped cream with mascarpone in a bowl and add 2 packs of vanilla sugar. Beat until the whipped cream has stiffened.
Cut an edge of the cake diagonally at the top. Divide 250 grams of whipped cream mascarpone over the cake and keep about 1 to 2 cm of the top and bottom free.
Roll up the cake tightly, using the baking paper. Put the cake roll with the baking paper in the fridge for about 30 minutes.
Decorate the cake roll with the leftover whipped cream and fresh red fruits.