| | EGG SPONGE |
| 3 | tb | Unsalted butter |
| 6 | tb | All-purpose flour |
| 1 1/4 | c | Milk, heated |
| | Freshly grated nutmeg and salt and pepper |
| 4 | lg | Eggs, separated, the whites at room temperature |
| 1/2 | c | Freshly grated Parmesan |
| 1 | pn | Cream of tartar |
| | FOR THE FILLING |
| 1 | pk | (10-ounce) frozen corn, unthawed |
| 1 | c | Heavy cream |
| | Cayenne to taste |
| 8 | | Scallions including the green tops, sliced |
| 1 | | Red bell pepper, roasted and chopped (abou |
| 1/2 | c | Freshly grated Parmesan, plus |
| 1 | tb | For sprinkling Roulade |
| 1 | tb | Softened unsalted butter |
| 3 | | Red bell peppers, roasted and chopped (about 1 1/2 cups) |
| | Salt and cayenne to taste |
| | Fresh parsley sprigs for garnish |
