- 3tb butter
- 4tb cream
- 3 eggs, room temperature
- 75g sugar
- 75g cake flour
- Heat 1-2 until butter is melted. Add any desired steeping ingredients, cover and set aside.
- Beat 3-4 until ribbons fallen from lifted beater stay on surface for 5 seconds, about 20 minutes. Fold in flour and any desired extracts or other flavorings. Remove any steeping ingredients from butter mixture. Fold 1/5 of batter into butter mixture. Fold butter mixture back into batter. Bake on a buttered and floured parchment-lined 13in x 17in baking pan at 350 degrees for 12 minutes.
- Dust a piece of parchment with powdered sugar. Lay on cake surface and invert out of baking pan. Peel top layer of parchment off cake, gently lay back on to cover and let cool. When cool, immediately spread filling and roll.