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1
Preheat the oven to 350 degrees F. Line a buttered 15 by 10 (1-inch) jelly roll pan with parchment paper.
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2
Butter the paper, dust with flour, and tap out the excess.
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3
Melt the butter in a small saucepan over medium-high heat.
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4
Add the flour and cook, stirring, for 3 minutes.
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5
Increase the heat to high, whisk in the milk, and bring to a boil.
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6
Reduce the heat to medium and simmer for 5 minutes.
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7
Transfer to a large bowl and whisk in the egg yolks 1 at a time.
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8
Season with the salt and pepper.
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9
Beat the egg whites until soft peaks form.
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10
Stir 1/3 of the whites into the yolk mixture and fold in the rest.
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11
Pour the batter into the bottom of the prepared pan and smooth gently with a metal spatula.
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12
Transfer to the oven and cook until golden and firm to the touch, about 15 minutes.
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13
Increase the oven heat to 375 degrees F. Cover the egg sponge with a buttered piece of parchment paper, buttered side down.
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14
Cover with a damp kitchen towel and invert onto a work surface.
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15
Peel off the paper from the top.
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16
Sprinkle the cheese over the sponge, leaving a 1/2-inch border on all sides.
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17
Arrange the ham and pepper strips on top and sprinkle on the parsley.
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18
Place a flat baking sheet next to the sponge.
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19
Starting with 1 of the longer sides, use the towel to help roll the sponge up jelly roll fashion.
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20
Carefully roll onto the baking sheet pan.
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21
Return the roulade to the upper third of the oven and bake until the cheese has melted, 8 to 10 minutes.
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22
Use a serrated knife to cut crosswise into 1/2-inch-thick slices.
