Prepare for the start of the well-known custard. In a saucepan pour the milk, add the egg, flour, sugar, beat well with a whisk and put on a slow fire. Cook, stirring constantly, until thick. In hot cream add butter and stir.

Now knead the dough for rolls. Beat the whites separately with 1 tablespoon of sugar.

And yolks with 4 tbsp sugar. Then in the yolk mass pour in the whites, add the remaining ingredients, mix well.

Baking tray lay baking paper, brush with Rast. oil, pour the dough thickness of 3-5 mm and smoothed out to obtain a rectangle, bake in a preheated 200 grads the oven for 10-15 minutes.

Take a dish towel wet with water to make it moist, and spread out on the table, on top of baking paper the size of the layer of dough. The finished cake to turn on the towel spread out the paper, remove the baking paper, on which was baked, and gently twist the roll tight. Allow to cool to warm. Gently roll out the rolls, remove carefully the baking paper, brush the sponge cake with cream and spun back. Ready roll to decorate the remaining cream and sprinkle with cocoa powder or chocolate, grated on a fine grater. You can also garnish with berries, according to your desire. Let stand.

Enjoy!)) (Kids are not allowed to cool down roulette and to steep, demanding his right to cut)), so in the photo it is slightly falling apart, as fresh piping hot)