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1
Add sugar to the egg whites in 3 batches.
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2
Beat until stiff peaks form and you have meringue.
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3
Put egg yolks and sugar in another bowl and beat until light-colored.
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4
Add vegetable oil and water and mix again.
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5
Add sifted cake flour to the mixture from Step 2 and mix.
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6
(You can use the same hand mixer from Steps 1-3 without washing the blades).
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7
Add half of the meringue to the mixture to Step 3 and mix until combined.
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8
Add the mixture to the meringue bowl and mix lightly with a rubber spatula.
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9
Pour into a baking sheet lined with parchment paper and rap it against the counter to remove air bubbles.
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10
Bake in a 320 degrees F/160 degrees C oven for 15 minutes.
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11
When the cake is done baking, drop from a height of 20-30cm to prevent shrinkage.
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12
After it cools slightly, wrap in plastic wrap and let cool completely.
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13
After the cake has completely cooled, remove the plastic wrap (the browned color on the cake will come off nicely with the wrap).
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14
Spread any cream filling you like, roll, and it's done.
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15
To make the cream filling, use approximately 150 ml of heavy cream and 2 teaspoons of sugar.
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16
If you want a larger amount of cream, use 200 ml of heavy cream and 1 tablespoon of sugar.
