Moist, Fluffy Roll Cake

Cut slits in each corner of the parchment paper that lines the baking sheet.

Combine honey and 20g cream and warm over a hot-water bath to keep liquid.

Whip the egg yolks with 60g granulated sugar with a hand mixer until pale and fluffy.

Start whipping the egg whites; once they go from liquid to fluffy, add 60g granulated sugar in 3 batches and whip to a firm meringue.

Add 1/3 of the meringue to the yolk mixture, then sift in 80g cake flour in 3 batches, folding gently from the center each time so you don't deflate the air.

Whisk the remaining meringue lightly to loosen, then return the yolk-flour batter and fold from the center to combine.

Add a portion of the batter to the warm honey-cream mixture, mix well, then return it to the main batter and fold gently about 10 times.

Pour the batter onto the baking sheet and spread evenly to all four corners with a spatula or scraper for a uniform thickness.

Bake in a 180°C / 355°F preheated oven for 16 minutes. After baking, drop the baking sheet lightly to release steam, peel off the parchment, cover with plastic wrap to keep moist, and cool to room temperature.

Combine 250g heavy cream and 16g granulated sugar; whip firmly with a hand mixer over an ice-water bath.

Place the cooled sponge on fresh parchment with about 1cm of space at the near edge. Whip the cream again right before assembling and spread evenly over the sponge.

Pipe a line of custard cream over the cream about 2cm in from the edge, then add muscat grapes or other fruit.

With the custard as the core, lift the parchment, push the sponge inward, and roll up tightly. Roll all the way through, use a ruler to tighten, close the ends, and rest in the fridge for at least 30 minutes.

Slice the chilled, set roll cake to your preferred thickness with a knife warmed in hot water.