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Amendment 01/05/2011.
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Before preparing the sponge cake, lightly freeze the egg whites in the freezer for an even better taste.
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Add egg yolks and 1/3 of the sugar to a bowl and whisk together until pale and thick.
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Add the vegetable oil and stir it in, before sifting in the cake flour and mixing.
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In a separate bowl, whisk the egg whites thoroughly.
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Add the rest of the sugar to the egg whites in 2 batches, continuing to whisk until you get a meringue that forms stiff peaks.
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Add 1/3 of the meringue to the egg yolk mixture from Step 2 and mix well.
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Add the rest of the meringue and mix in with a rubber spatula.
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Line a baking tray with baking paper and pour in the mixture.
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Level out the surface of the mixture and bake in an oven at 180C for 12 to 15 minutes.
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Once baked, tap the baking tray lightly on the countertop.
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Take the sponge out of the baking tray on the baking paper and place it in a large plastic bag to cool and prevent it from drying out.
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Once cooled, peel of the baking paper and transfer the sponge cake to a larger, separate sheet of baking paper.
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Whip the cream until soft peaks stand.
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Dollop the cream onto the sponge and spread it thickly on the side closest to you and more thinly on the side that's further away from you.
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Don't worry if you don't use all the cream.
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Wrap your roll cake tightly in the beginning.
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Once you have a tight center, you can wrap the rest gently and smoothly, as if letting the cake glide into a rolled shape.
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Chill the roll cake in the fridge for 30 minutes to 1 hour.
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If you use half the amount of ingredients, you can make really cute mini-rolls.
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Please feel free to try lots of different variations of this recipe.
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I made a matcha roll cake.
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Matcha tends to suck up moisture, so I added some milk as well.
