-
1
Mix together the 3 egg whites and half the sugar (20 g) to make a firm meringue.
-
2
In a heatproof bowl, heat the butter and milk in the microwave for 30-40 seconds.
-
3
Stir until the butter melts.
-
4
Make the caramel sauce.
-
5
In a small pan, heat the sugar and water while stirring until the mixture becomes translucent.
-
6
Mix the caramel sauce with the butter and milk mixture from Step 2.
-
7
Mix until you get an even consistency.
-
8
In a separate bowl, mix together the 3 egg yolks and the remaining half of the sugar (20 g), and mix until it turns white.
-
9
Add in the caramel sauce mixture a little at a time and mix with a spatula.
-
10
Sift the flour into the mixture and mix until completely combined.
-
11
Preheat the oven to 180C.
-
12
Add the meringue to Step 7 in 3 batches, gently folding with each addition.
-
13
Pour the batter into a baking pan lined with parchment paper.
-
14
Use a card or other flat object to smooth out the surface of the batter.
-
15
Gently rap the pan against your work surface to release any air pockets.
-
16
Bake at 180C for about 12 minutes.
-
17
Once baked, flip the cake out of the pan onto parchment paper and let cool.
-
18
Once cooled, spread the cream over the surface, keeping the cream very thick at one end as show in the picture.
-
19
Wrap the cake tightly into a cylinder (the end with the thick layer of cream should form the centre of the roll).
-
20
Wrap the entire roll with plastic wrap and chill very well in the refrigerator.
-
21
Enjoy!
