Cakeflor

Step 1. Preheat your oven to 170°C (340°F). Line a 28x28cm (11x11 inch) square baking pan with parchment paper.

Step 2. In a large mixing bowl, whisk the egg yolks with 30g of the granulated sugar until pale and slightly thickened. Add the vegetable oil, milk, and black sesame paste, whisking until thoroughly combined and smooth.

Step 3. Sift the cake flour into the sesame yolk mixture and whisk gently until just incorporated. Do not overmix.

Step 4. In a separate, perfectly clean bowl, beat the egg whites until foamy. Gradually add the remaining 60g of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

Step 5. Gently fold about one-third of the egg whites into the sesame batter using a spatula to lighten the texture. Fold in the remaining egg whites in two batches, using a gentle lifting and turning motion until no white streaks remain.

Step 6. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan firmly on the counter twice to release large air bubbles.

Step 7. Bake for 12–15 minutes or until the top of the cake springs back when lightly touched. Do not overbake, or the cake will be dry and prone to cracking.

Step 8. Immediately remove from the oven. Let it cool for 5 minutes, then flip the cake onto a new sheet of parchment paper. Peel off the original backing paper carefully.

Step 9. While the cake is still warm, gently roll it up from one end with the parchment paper inside. Let the rolled cake cool completely on a wire rack.

Step 10. For the filling, whip the cold heavy cream and powdered sugar until stiff peaks form. You may add an extra tablespoon of sesame paste if you desire a darker filling.

Step 11. Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, leaving a 1cm border at the edges. Roll the cake back up tightly using the parchment paper for support.

Step 12. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before slicing with a hot, clean knife.