(square pan (30cm * 30cm))

* Preheat the oven at 338 Fahrenheit. If you use convention oven please preheat more than 338 Fahrenheit degree
*Remember using parchment paper at bottom
* Keep heavy cream and mascarpone in the fridge until using it

Adding vanilla extract into egg and beating up and then adding sugar. Bain-maire to dissolve sugar,stir slowly and set to 98~107 Fahrenheit. After using mixer at high speed to make batter can draw a ribbon hold the shape in 3 seconds.

Continue at low speep to remove any rough air bubbles, add the sifted flour and mix evenly by spatula

Mix butter and milk and melted to 122~140 Fahrenheit. Put same amount batter to butter mix and stirring it and pour again into whole batter

Pour into pan and use scraper to fill the edges, spread batter evenly. Tap the bottom to remove large bubble. Bake in the pre-heat oven at 345~350 Fahrenheit degrees for 12 minutes

Remove from pan immediately after baking, take off parchment paper and let it cool

Whipped cream and sugar until firmly, stiff peak

Let mascarpone at room temperature and spread if you using condensed milk whisk together and add into heavy cream

Placed daker side of the cake up and cut diagonal at the end to easyly to roll. After that brushed some sugar syrup(can mixing with Bailey or any liquor you want) on top, and then put cream on top spread evenly all surface about 2-3 inchs. At the end rolling the cake

Roll the cake tight again to prevent any gaps in the cream using a ruler.Let it cool in the fridge. Iwhen you want to cut, you heat the knife, the cross section will be clean