【preparation】①Line a baking tray with parchment paper. ②Boil water in a large pot. ③Sift flour. ④Preheat a oven to 392 ºF.

Lightly beat egg. Add sugar and mix well. Warm it with hot water while mixing until it gets to body temperature.

Take it out of the hot water. Whip it with hand mixer on high speed. If it becomes heavy, whip on low speed to change big bubbles into small bubbles.

Whip well until it falls smoothly and its trace remains for a moments. Add milk and honey and mix well on low speed.

Add the flour in 4 parts while sifting it again and fold it each time. After putting all the flour, fold further.

Fold until it falls smoothly and its trace soon disappear. (If its trace remains, fold more. Make it loose than normal sponge cake batter.)

Pour it into the baking tray and spread it with a dough scraper. Bake it at 356 ºF for 15 minutes.

Whip heavy cream while cooling with ice water. Add condensed milk and honey when it has thickened. Add brandy and vanilla essence when it form soft peaks.

Peel the parchment paper from the cake. Spread the whipped cream on the cake. Thin the cream of the edge.

Roll it through plastic wrap. Push the cake into the cream a little. Lift the middle of the plastic wrap and push and roll.

Re-wrap it in a parchment paper. Let it sit in a fridge overnight. (If you let it sit overnight, the cake will be get more moist.)