Inspired by injeolmi, a traditional Korean dessert, this roll cake is made by coating a thin sponge cake with roasted soybean powder, filling it with cream, and rolling it up. It takes skill to roll the sponge while it is hot without cracking; trying to roll it after it cools will cause it to break. Each slice highlights the toasted, nutty flavor of the soybean powder.
Beat the eggs and sugar for 8 minutes, until pale, ribboning, and doubled in volume.
Fold in the sifted flour. Spread the batter in a thin, even layer on a parchment-lined baking sheet and bake in an oven preheated to 190°C / 375°F for 10 minutes.
As soon as the sponge comes out of the oven, sift roasted soybean powder over it and roll it tightly using a damp towel. It will crack as it cools if you do not roll it while hot.
Whip the cream with the honey until fluffy. Unroll the cooled sponge, spread the cream inside, roll it up again, and coat the outside with soybean powder.
Roll the sponge as soon as it comes out of the oven; once cool, it is almost impossible to roll without cracking. Allergens: Contains wheat (gluten), soy, milk/dairy (cream), and egg.
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