Cold-Infused Black Sesame Roulade with Tart Yuzu Curd & Flaky Salt

Instructions

1. 1

   Weigh 60 g black sesame seeds into a bowl and lightly crush them with a pestle to breach the hulls without turning them into paste. Combine the crushed seeds with 400 g heavy whipping cream in an airtight glass container, stir once, seal, label with painter's tape, and refrigerate for 12 to 24 hours. Cold infusion captures the seed's fat-soluble nutty aromatics while leaving harsh tannins behind.

   10 min

   Tip: Do not skip cracking the seeds; whole seeds cannot release their oils into cold dairy.

2. 2

   In a small saucepan off heat, whisk 45 g yuzu juice, 25 g granulated sugar, 5 g cornstarch, and 0.5 g fine sea salt until completely dissolved. Place over medium-low heat and cook, stirring constantly with a silicone spatula, until the mixture thickens and turns translucent, about 2 minutes. Remove from heat, vigorously whisk in 20 g unsalted butter until glossy, transfer to a small bowl, press plastic wrap directly onto the surface, and chill in the refrigerator.

   8 min

   Tip: Cornstarch needs to reach a gentle simmer to activate its full setting power.

3. 3

   Wipe your workspace clean. Position a rack in the center of the oven and preheat to 175°C (350°F). Lightly grease a 9x13-inch quarter-sheet pan and line it with parchment paper, leaving 1 inch of overhang on the long sides. In a medium bowl, whisk 4 egg yolks with 15 g granulated sugar until pale. Whisk in 35 g neutral oil and 45 g whole milk until emulsified, then sift in 25 g Dutch-process cocoa powder, 40 g cake flour, and 1 g fine sea salt. Whisk until a smooth, thick batter forms with no dry streaks.

   10 min

   Tip: Cocoa powder is hydrophobic; sift it thoroughly to prevent stubborn dry pockets.

4. 4

   In a clean, grease-free mixing bowl, whip 4 egg whites on medium speed until frothy. Add 1/4 tsp cream of tartar and continue whipping until soft peaks form. With the mixer running on medium-high, slowly rain in the remaining 35 g granulated sugar over 30 seconds. Whip until stiff, glossy peaks form that stand straight when the whisk is lifted. Using a flexible spatula, fold one-third of the meringue into the cocoa batter to loosen it, then gently fold in the remaining meringue in two additions until completely homogenous with no white streaks.

   7 min

   Tip: Stop folding the second the batter is uniform. Over-folding destroys the air bubbles that lift the cake.

5. 5

   Pour the batter into the prepared pan and use an offset spatula to level the surface into an even plane. Drop the pan flat onto the counter from a height of 2 inches twice to dislodge large air pockets. Bake at 175°C (350°F) for 11 to 13 minutes, until the center springs back lightly when touched. Immediately transfer the pan to a wire rack, lay a fresh sheet of parchment paper over the hot cake, invert the pan, and peel off the baking parchment. While still warm, gently roll the cake up from the short edge with the fresh parchment tucked inside. Let it cool rolled up for 20 minutes to set the sponge memory.

   14 min

   Tip: Rolling the cake while warm prevents cracks. The steam locks in elasticity.

6. 6

   Retrieve the sesame cream from the refrigerator. Pour it through a fine-mesh sieve set over a chilled mixing bowl, pressing gently on the seeds with the back of a spoon to yield roughly 340-360 g of fragrant, slate-gray cream; discard the spent seeds. Add 40 g powdered sugar and 0.5 g fine sea salt. Whip on medium speed until the cream holds medium-stiff peaks that hold their shape on a spatula without looking curdled or grainy.

   8 min

   Tip: Keep the bowl and beaters ice-cold. Sesame fat whips best at low temperatures.

7. 7

   Gently unroll the cooled cocoa sponge onto the counter. Spread the chilled yuzu curd in a thin, sheer layer across the entire inner surface using an offset spatula. Spread 80% of the whipped sesame cream evenly over the curd, leaving a 1-inch border along the far edge. Using the parchment beneath as a guide, roll the sponge tightly away from you into a taut cylinder. Wrap the roulade firmly in parchment and plastic wrap, twisting the ends like a candy wrapper. Refrigerate for at least 1 hour to set.

   15 min

   Tip: Keep the curd layer ultra-thin so the cream doesn't slide during the roll.

8. 8

   Unwrap the chilled roulade and place it on a cutting board. Trim 1/2 inch off both ends using a warm, dry serrated knife to reveal clean, architectural spirals. Spread the remaining whipped sesame cream across the top of the roll in clean horizontal strokes. Garnish with 5 g toasted black sesame seeds and a deliberate pinch of 1 g flaky sea salt. Slice into 8 generous rounds, wiping the knife clean under hot water between cuts.

   5 min

   Tip: Heat your slicing knife under hot tap water and dry it with a kitchen towel before every slice.