Part 3/8:
Now, gently fold the meringue into the egg yolk mixture, starting with a small portion to lighten the batter. Gradually incorporate the remaining meringue, taking care not to deflate it. The resulting batter should appear airy and light, resembling a “ribbon” texture.
Baking the Cake
Prepare a baking pan measuring 30 cm in length by 21 cm in width by lining it with parchment paper. Pour the cake batter into the prepared pan and smooth it out evenly. Place it in a preheated oven set to 175°C (approximately 350°F) and bake for about 20 minutes.
Once baked, remove the cake from the oven and allow it to cool. Gently peel off the parchment paper, ensuring the cake remains intact. You’ll find that the cake is quite flexible, making it perfect for rolling.