Whisk egg yolks, sugar, and warmed honey in a bowl until pale and fluffy using a hand mixer.

In another bowl, beat egg whites while gradually adding sugar in three parts until stiff peaks form.

Combine 1/3 of the meringue with the yolk mixture, then sift in cake flour and mix gently with a spatula.

Add the remaining meringue and mix gently with a spatula.

Mix a small portion of the batter with warmed milk and melted butter, then incorporate back into the main batter.

Grease a baking tray lightly with butter, line with parchment paper, and pour the batter evenly.

Bake in a preheated oven at 170°C for 13–15 minutes.

Remove the baked sheet from the pan immediately, peel off the edges of the parchment paper, and cool on a wire rack.

Whip the vanilla cream ingredients in a bowl using a hand mixer until stiff peaks form.

Once the cake sheet is lukewarm, flip it over, remove the bottom parchment paper, spread the vanilla cream, and roll tightly.