Japanese Roll Cake

Preheat your oven to 180 degrees Celsius. Line a 25x35cm baking tray with parchment paper, ensuring it overhangs slightly on the sides for easy removal.

In a small saucepan, gently melt the Unsalted butter with the Milk over low heat. Keep the mixture warm.

In a large heatproof bowl, combine the Eggs and the Granulated sugar (for cake batter). Place the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture is warm to the touch (around 40 degrees Celsius) and the Granulated sugar has dissolved.