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1
Preparation- Steps 1 and 2: Separate the egg yolks and egg whites, place the egg yolks into a large bowl and the egg whites into a small one respectively .
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2
Heat the milk until lukewarm.
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3
Combine the ingredients and sift together .
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4
Add salt to the egg whites, and add in half of the sugar in 2 batches.
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5
Beat with a handheld mixer until the meringue is shiny and forms peaks.
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6
Add the remaining sugar to the egg yolks along with the vanilla extract, and beat well until it turns white and thick.
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7
Keep whipping until the mixer leaves tracks in the batter as shown in the photo .
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8
Add in the olive oil a bit at a time, and mix well between each turn.
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9
Add in the milk a little at a time, mixing well between additions.
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10
Put in1/3 of the sifted ingredients from Step 2 and stir until they are blended in.
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11
Add the remaining amount and use a whisk to scoop it up from the side and fold it in.
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12
Use the whisk from step 6 to mix the egg whites and adjust the consistency.
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13
Add 1/3 of the meringue into the batter and blend until smooth.
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14
Cut and fold in the rest using a spatula.
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15
Pour the batter into the cake tin, and bake in an oven preheated to 180C for 15 minutes .
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16
Remove the cake from the tin with the cooking sheet intact, and let cool on a baking rack etc.
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17
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18
When the cake has cooled down a little, cover the surface of the cake with parchment paper and leave to cool completely.
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19
When the cake is completely cool, very carefully peel the paper off, then place the cake on top of the paper again.
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20
Spread with your favorite filling, and carefully roll it up from the side of the photo (the shorter edge).
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21
Wrap in plastic wrap after rolling it up, and refrigerate until the cream settles .
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22
It should take about 2 hours (if you are in a hurry) up to 5 hours .
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23
Decorate it however you like, and it is done.
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24
This time I used a whipped cream cheese filling with cherry blossom powder added to it.
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25
I made these as presents .
