Part 3/6:
To prepare for baking, line a 25x35 cm baking tray with parchment paper and lightly spray it with a non-stick cooking spray or brush with melted butter to prevent the batter from sticking. Pour in the batter and spread it evenly across the tray, taking care not to deflate it by banging the tray on the counter.
Preheat your oven to 180°C (356°F). The batter cooks quickly due to its thinness, so keep an eye on it! Bake for about 15 to 17 minutes, or until the top is lightly golden and a toothpick inserted comes out clean. It’s important not to overbake the roulade as this can lead to dryness and cracking when rolling.