Separate egg whites and yolks. Start whipping the egg whites lightly.

Add sugar for egg whites and whip until stiff peaks form.

Whip the egg yolks lightly using the same whisk.

Add sugar for egg yolks and whip until creamy ivory color appears.

Combine whipped egg whites and yolks gently.

Sift cake flour into the mixture and fold gently.

Pipe the batter onto parchment paper in 7–8cm circles.

Bake in a preheated oven at 200°C for 5 minutes.

Cool the baked omelette bread in plastic wrap for softness.

Whip the cream until stiff and transfer to a piping bag with a star tip.

Pipe whipped cream onto the bread in decorative shapes.