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Method

1. Whisk up the egg, yolk, sponge gel, and sugar until pale and fluffy.
2. Sieve the flour and corn flour.
3. Melt the butter in a microwave and set aside to cool.
4. Gently fold in the dry ingredients into the egg mixture. Take a part of the batter and mix it into the butter, then fold the butter back into the batter.
5. Spread the batter into a 30cm x 40cm baking tray lined with baking paper. Bake at 190°C for about 10 to 12 minutes.
6. Leave to cool on a cooling rack at room temperature.

Method

1. Combine all the ingredients and whip in a stand mixer until stiff peaks.

Assembly

1. Whisk up the cream in a mixer until stiff peaks.
2. Spread the cream onto the sponge. Lay the cut fruits from the bottom in different rolls.
3. Roll the sponge from the bottom up carefully with the seam on the bottom side of the roll.
4. Leave the roll wrapped in the baking paper and leave to set in the fridge for 15 minutes before serving or slicing.
5. Dust with snow powder to decorate.