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1
When you whisk the egg whites, the temperature should be about 10C.
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2
Remove the eggs from the fridge just before starting to whisk.
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3
Pre-heat oven to 160C.
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4
Whisk the egg whites along with with cornstarch until frothy.
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5
Add the sugar in 2 batches and continue to beat until stiff peaks form.
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6
For the last 1 to 2 minutes turn down the speed of hand mixer to low and whisk to even the texture.
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7
Mix the vegetable oil and sugar and stir in the milk.
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8
Sift the flour into there and whisk well.
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9
Add 1/3 of meringue into the milk and oil mixture from Step 4 and stir lightly by carrying the mixture up from the bottom to the surface.
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10
Add another 1/3 of meringue and stir like you did before.
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11
Add Step 5 into the rest of meringue and stir lightly by carrying the mixture from the bottom to the surface (but you have to combine evenly).
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12
Add a few drops of vanilla extract and stir quickly.
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13
Pour the batter onto a baking sheet lined with baking parchment and bake in the oven pre-heated to 160C for about 12 to 13 minutes.
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14
(if possible place another sheet of paper under the baking parchment and the finished sponge will look pale and white.)
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15
This is the result.
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16
Whip the cream until stiff with sugar.
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17
After the sponge has cooled spread the whipped cream on top of the sponge and roll.
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18
Chill in the fridge.
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19
For the leftover egg yolks: Mix with mentsuyu noodle sauce, shiso leaves and garlic-flavoured soy sauce and leave to sit overnight.
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20
Serve with piping hot cooked rice.
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21
It's so tasty!
