Japanese Roll Cake

Happy birthday, dear husband! Yesterday was a special day and i wanted to make a special surprise for him. At first i wanted to make three layers of 1234 cake but then realised that i don't have a proper hand mixer with different speed, only a whisker. It would be difficult to set the batter without a proper mixer so i turned to roll cake, which needs only one speed to mix the dough. This Japanese roll cake was made really in a survival mode!!

Here is the recipe.
For the cake
4 eggs
1 cup flour
1/2 cup granulated sugar
50ml milk

For the filling
1 cup confectioner sugar
1 cup soft butter
Vanilla extract
1 tbsp corn flour

Preheat oven at 180 degree celcius. In a bowl, whisk egg with sugar until all sugar is diluted. Using an electric whisk, beat this mixture at high speed until white and fluffy, approximately 7 minute. You can consider it is done when you can leave trail on the surface of this mixture with the batter. Pour flour into bowl, fold evenly. Bake in 9 inch flat non stick brownies pan. You can use baking paper too. Bake 15 minute.

For buttercream filling, beat butter (if you use mixer, use low speed at this step. If you use whisk, beat forcefully!!) until white and smooth, then add dry ingredients a spoon at a time. Beat again at high speed until the mixture rises.

Coat one side of your pound cake with butter cream and roll. Put inside refrigerator for 30 minute. Your basic cake is ready. You can actually mix the filling with anything you want,  fruit of your choices, jam, jelly, or even put matcha powder to your buttercream batter.

Smakelijk!

PS: my brownies pan is not flat that is why the cake looks uneven. Then i got too excited when rolling the cake so i accidentally push it too hard. It went... flat and densed :( But well, i'm quite proud that i managed to beat the buttercream batter. After this one, i hope no more cake without hand mixer. -____-;