Mix together the 3 egg whites and half the sugar (20 g) to make a firm meringue.
In a heatproof bowl, heat the butter and milk in the microwave for 30-40 seconds. Stir until the butter melts.
Make the caramel sauce.
In a small pan, heat the sugar and water while stirring until the mixture becomes translucent.
Mix the caramel sauce with the butter and milk mixture from Step 2. Mix until you get an even consistency.
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.
Add in the caramel sauce mixture a little at a time and mix with a spatula.
Sift the flour into the mixture and mix until completely combined. Preheat the oven to 180°C.
Add the meringue to Step 7 in 3 batches, gently folding with each addition.
Pour the batter into a baking pan lined with parchment paper. Use a card or other flat object to smooth out the surface of the batter. Gently rap the pan against your work surface to release any air pockets.
Bake at 180°C for about 12 minutes.
Once baked, flip the cake out of the pan onto parchment paper and let cool. Once cooled, spread the cream over the surface, keeping the cream very thick at one end as show in the picture.
Wrap the cake tightly into a cylinder (the end with the thick layer of cream should form the centre of the roll). Wrap the entire roll with plastic wrap and chill very well in the refrigerator. Enjoy!
Story Behind this Recipe
My friend was delighted when I gave her a home-made roll cake as a present, so I altered the recipe slightly and uploaded it.
Prepare the cream while the cake is baking. For this cake, you want the browned side of the sponge to show, so I flipped it over after baking.