Foam the separated whites until the bottom is out of sight, then divide the amount of sugar into three times to make a meringue with a slightly bent horn.

Beat the separated yolk well with a whisk, then place in the meringue on top and mix well on the lowest end of the mixer. Mix the sifted flour and corn starch well so that they don't clump together.

Mix butter and milk together, melt in medium heat, mix vanilla extract, remove some of the dough from the cooled mixture, mix well, and add to the dough and mix in a large motion to avoid sinking. If you over-mix it, the foam will burst, so be careful not to over-mix it

Panning in a parchment pan, spread the dough evenly with a scraper to prevent it from being pushed to one side, and drop it on the floor a couple of times to arrange the dough.

Pour a little bit of the dough into the coffee water mixed with coffee and water to make a dark coffee-colored dough, and draw a zigzag pattern on the panning dough. Then draw a zigzag in the opposite direction of the pattern with chopsticks.

Bake in an oven preheated to 200 degrees Celsius, and when the top color comes out, lower it to 180 degrees Celsius for a total of 15 to 20 minutes. If you touch the middle part and it's firm and the press marks come up again, it'

After removing the parchment paper and cooling it down in a cooling net, place the pattern on a wet cloth and cut the end of the drying diagonally. If you do this, the roll rolls more stably

Spread the raspberry jam evenly on the sheet and roll it from the beginning as if rolling kimbap.