Koyama Roll 小山蛋糕捲

Ingredients:

Cake roll 

egg yolk 96g
sugar 12g
honey 24ml
cake flour 56g
egg white 128g
sugar 52g
butter 12g
milk 28ml

Cream 

custard 32g
cream 96ml
icing 7g

Custard cream
custard 24g
cream  8ml

Custard
milk 56ml
egg yolk 10g
sugar 12g
cake flour 2g
corn flour 2g
vanilla extract 1/4 teaspoon 
butter 4g

Direction:

Cake roll

1. Mix egg yolk with 12g of sugar and whisk, add preheated to 40 degree honey slowly and continue to whisk until it becomes pale color. You could use a toothpick to test, if it could stand in the egg yolk mixture, it s ok. 
2. Whisk egg white to bubble stage and then add 52g sugar (divided it into three times to add), whisk until soft peak stage and fluffy. 
3. Add half of the meringue into the egg yolk mixture and fold in, and then add sifted cake flour and fold in until they are incorporated, next, add the remaining meringue and mix until incorporated. 
4. Add preheated to 80 degree milk and butter and mix.
5. Pour into the baking tray(with baking sheet), and put it into a preheated 180 degree oven for 13 minutes. 
6. Take out the cake roll and tap the cake roll together with the baking tray onto your working desk (above 20cm of your desk height) so that it could release the heat inside the cake roll. Move the cake roll from the baking tray and let it cool. 
7. Put another baking sheet on top of the cake roll, use both hand to hold both sheets and turn the cake roll upside down so that you can remove the baking sheet originally sticking to the cake roll.

Custard

1. Heat the milk, vanilla and a little sugar (10% of the milk ) to boil and remove it from heat. 
2. Whisk the egg yolk, add sugar and mix. 
3. Add sifted corn flour and cake flour into egg yolk mixture until incorporated. 
4. Add half of the hot milk into egg yolk mixture and mix, and then add the rest and continue to mix.
5. Use a sieve to filter the mixture and pour in back into the saucepan and heat, keep stirring with a wooden spoon until it thickens like custard and remove it from heat.
6. Add butter into the custard and mix.
7. Pour into a small bowl and cover it with plastic cling. The plastic cling needs to stick to custard directly to prevent it from forming skin. Put it into refrigerator.  

Cream

1. Add the icing sugar together with the cream and whisk until firm peak. (You could whisk the custard cream together).
2. Mix a little cream with the custard until incorporated and then fold in the rest of the cream together.

Custard cream

1. Mix the cream and the custard together.

Combination

1. Whip the cream on top of the cake roll, leave around 3 cm width area without any cream at either of the edge of the cake roll and that side will be the end of the cake roll.
2. Put custard cream in a pipping bag and pipe a long straight line on the other edge of the cake roll and it will be where you start to roll the cake roll.
3. With the help of the wooden stick, roll the cake roll like you roll the sushi roll.  
4. Put it into the refrigerator for 1 hour.