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The key to this cake lies in precise egg separation—using six egg yolks and six egg whites. The yolks are combined with sugar, vanilla, and salt to form a rich mixture, while the whites are whipped until glossy, acting as the leavening agent. The whites are folded gently into the yolk mixture, with sifted flour (a blend of unbleached all-purpose and cornstarch for added lightness) folded in carefully to keep the batter airy.
Baking and Rolling
The batter is baked on a buttered, parchment-lined baking sheet until just golden. Immediately upon removal, the cake is flipped onto a sugared towel, which helps retain moisture and makes rolling easier. While still warm, a sprinkle of sugar is added on top, enhancing flavor and texture with a slight crunch.