Japanese Sponge Cake with Ganache

Whip the egg whites with the sugar and honey separately until soft peaks form.

Combine the milk and butter, then beat the yolks and fold the dry ingredients into the wet, mixing well.

Gently fold the meringue into the flour mixture.

Pour into a 26×30 cm pan, tap to remove any air bubbles, and bake at 150 °C for 25–28 minutes.

Let cool for 10 minutes, transfer onto parchment paper, trim the edge at an angle, and roll it up.

Soak the gelatin in cold water for 5–7 minutes.

Heat the heavy cream to 80–85 °C, add the bloomed gelatin, and stir until completely dissolved.

Pour the hot cream over the white chocolate, let it sit for 20–30 seconds, then blend until emulsified.

Cool the mixture to 30–32 °C, add the cream cheese, and blend for about a minute.