Salted Caramel Roll Cake

How to make it

1. 1

   Whip the egg yolk with 22 g of sugar and the honey until pale. Whip the egg whites with 3.4 oz of sugar into a soft meringue.

2. 2

   Combine the two mixtures, fold in the cake flour, then emulsify the melted unsalted butter with the milk and add it in.

3. 3

   Spread it in the pan, bake at 350°F (170°C) for 13 to 15 minutes, and let it cool.

4. 4

   Caramelize 4.1 oz of sugar, carefully stir in 3.4 oz of hot heavy cream to loosen it, and add the salt. Once it has cooled, mix it with 12.7 oz of cold heavy cream, chill it, and whip.

5. 5

   Spread the caramel cream over the sponge, roll it up, and let it set in the refrigerator for 2 hours.

6. 6

   Soak the gelatin for the glaze in cold water. Caramelize the sugar and corn syrup (mulyeot) and stir in hot heavy cream to loosen it.

7. 7

   Add the salt and gelatin, strain it, cool it to about 30°C, and pour it over the chilled roll cake.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.