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1
Sift the flour into a small bowl.
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2
Put the egg whites into a large bowl.
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3
Preheat oven to 200C.
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4
Line the baking sheet with parchment paper.
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5
After bringing the milk and butter to a boil, add to the small bowl and stir.
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6
Add one egg yolk at a time and stir well.
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7
After adding all the egg yolks the mixture will look like this.
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8
Add the vanilla extract.
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9
Make the meringue.
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10
Beat the egg whites until the egg white doesn't move if you move the bowl from left to right.
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11
Add one tablespoon of sugar and continue to beat until it looks like this photo.
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12
Add the rest of sugar in three batches and continue to beat constantly until stiff peaks form.
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13
Scoop some meringue with a hand whisk and add into the small bowl.
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14
Mix well.
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15
Add 1/3 of the rest of meringue and fold in with a spatula.
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16
Add the mixture of the small bowl into the meringue and fold in until evenly combined.
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17
Pour the batter into the baking sheet and flatten the surface.
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18
Give several sharp taps to the tray to get rid of excess air.
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19
Turn down the oven temperature to 190C and bake for 14 minutes.
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20
After baking, spread a piece of parchment paper out and place the baked sponge cake onto it (with the side without the baking parchment down) to cool for 15 minutes.
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21
Peel off the top baking parchment and brush the rum on top.
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22
Cover with parchment paper and chill in the fridge for 30 minutes.
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23
Make the cream filling.
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24
Slice off the top end of the sponge diagonally and spread the cream filling, leaving a 2 cm border in front and 1 cm on the top end.
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25
You'll start to roll the sponge cake from the front so put more cream toward you and less cream toward the top end that's further away from you.
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26
Roll the sponge cake as if gently wrapping up the cream filling.
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27
Place a chopping board under the top end to secure the sponge after rolled.
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28
Roll the sponge cake to make a nice shape.
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29
Place the sponge cake with the joint down and wrap with parchment paper.
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30
Chill in the fridge for at least 2 hours.
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31
When you roll the sponge cake, the brown skin stuck to the parchment paper automatically peels off when you remove it so you can get rid of it easily.
