Inspired by injeolmi, Korea's traditional rice cake, this roll cake is made by coating a thin sponge with roasted soybean flour and filling it with cream. Rolling the warm sponge without cracking it takes real skill; trying to roll it once it has cooled will break it. Every slice carries the roasted, nutty flavour of the soybean flour.
Whisk the eggs and sugar for 8 minutes until doubled in volume, pale and thick enough to leave ribbons.
Fold in the sifted flour, spread it thin and even on a lined baking tray, and bake in an oven preheated to 190°C for 10 minutes.
As soon as the sponge comes out of the oven, dust it with roasted soybean flour and roll it up tightly using a damp cloth; if it isn't rolled while warm it will crack once cool.
Whip the cream with the honey until stiff, unroll the cooled sponge, spread the cream inside, then roll it up again and coat the outside with soybean flour.
Roll the sponge as soon as it comes out of the oven; if you wait for it to cool, rolling it without cracking becomes nearly impossible. Allergens: contains wheat (gluten, flour), soy (soybean flour), milk and dairy (cream) and egg.
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