Ingredients (serves 6)
For the cake:
4 eggs
6 tablespoons sugar
4 tablespoons canola oil
1 cup + 1 tablespoon (150 g) all-purpose flour
A pinch of salt
About 2 tablespoons powdered sugar, for dusting the towel
For the filling:
1 container (250 ml) heavy cream
225 g (8 oz) mascarpone cheese
1 packet (100 g / 3.5 oz) powdered sugar (have sweet tooth? Add up to 50 g (1.75 oz) more)
1 cup chopped fruit of choice
About 3 tablespoons powdered sugar, for serving
Instructions
1. Preheat the oven to 170°C (340°F), preferably on convection mode. Line a baking sheet with parchment paper and lightly grease it.
2. To prepare the cake, place the eggs in a stand mixer and begin whipping. Gradually add the sugar while whipping, followed by the oil, slowly as well. Whip until the mixture becomes glossy and thick—at least 5 minutes total. Stop the mixer.
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3. Sift the flour and baking powder into the mixing bowl. Add a pinch of salt. Fold gently until the batter is smooth and uniform. Pour the batter into the prepared baking sheet and spread it into an even layer.
4. Bake for about 12 minutes or until golden. Meanwhile, lay a clean kitchen towel on your work surface and dust it lightly with powdered sugar.
5. Remove the baking sheet from the oven. If needed, use a knife to separate the edges of the cake from the pan. Lift the cake with the parchment paper and flip it onto the towel. Peel off the parchment paper and roll the warm cake up inside the towel. Let it cool like this for about 20 minutes.
6. For the filling, whip the cream with the powdered sugar until stiff peaks form. Add the mascarpone and continue whipping until smooth.
7. To assemble the roll, lay out a piece of parchment paper on a flat surface. Gently unroll the cooled roulade on top. Spread the cream filling evenly over the cake and sprinkle the chopped fruit on top. Roll the cake back up into a roulade (using the parchment paper to assist). Wrap it in the parchment and refrigerate for at least 3 hours.
8. Before serving, dust with powdered sugar and slice.