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・Swiss Roll Cake recipe
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■ Roll cake dough
・180℃ 20min　　　
72g…egg yolk
20ml…White sesame oil
30ml…milk
50g…Flour

132g…Egg white
5ml…lemon juice
75g…White sugar

① Divide the egg into egg yolk and egg white

② Mix white sesame oil, milk and flour with egg yolk.

③ Whisk egg white When the whole is frothed, add lemon juice and whisk.

④ Add white sugar to egg white in 3 portions to make merengue.
* Stand firmly until the corner stands

⑤ Match a part of merengue with egg yolk

⑥ Pour the dough into the top plate with the above and the rest of the merengue, flatten it and tap it lightly to remove excess air bubbles.

⑦ Bake in an oven preheated to 180 ℃

⑧ After baking, tap the top plate to remove air bubbles and cover with a towel to prevent drying.

■ Fresh cream
200ml…heavy cream
12g…White sugar
Vanilla paste

① Put all the ingredients in a bowl and whisk while immersing in ice water.

* Be careful not to foam too much and get messy.
If it gets messy, you can get rid of it by adding a little fresh cream.

■ Assembly
① When the dough has cooled, repeat the heat of the dough, cut the dough diagonally, and make a light cut at the beginning of winding.

② Spread the standing cream, roll the dough, cover it with wrap so that it does not dry, and let it rest for about half a day to complete.