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1
Whip the egg whites.
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2
Add 2 tablespoons sugar to the egg whites and whip thoroughly until it forms stiff peaks and won't drip when turned upside down.
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3
In a separate bowl, add the egg yolks and remaining sugar and whisk until the mixture looks similar to mayonnaise.
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4
Once it gains a little foam, add the vegetable oil and mix.
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5
Sift the flour into the egg yolk mixture.
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6
Add the ingredients marked with * here if you are flavoring your sponge, and stir well until you can't see any more flour.
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7
Mix the meringue mixture into the egg yolk mixture.
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8
Once mixed, line a baking tray with baking paper.
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9
Fold the baking paper into the tray and make sure the baking paper pokes over the edges of the tray a little.
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10
Pour the mixture into the tray.
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11
Now you just have to bake it.
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12
Bake it for 3 - 4 minutes and it will start to turn a golden colour.
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13
When this happens cover it with aluminium foil so that it doesn't burn and bake for a further 7 - 10 minutes while keeping an eye on it.
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14
When the cooking time is over, pierce it with a skewer to see if it's done.
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15
If some mixture is attached when you take the skewer out, it may need a little longer.
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16
Peel off the sheet and leave the sponge to cool.
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17
The surface of the sponge will become the inside of the roll cake.
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18
Cover this side with whipped cream and roll it~ When rolling, it is better to roll it tightly.
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19
If you lightly cut some lines into the bottom of the sponge at 1 cm intervals it will be easier to roll.
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20
Wrap the roll cake in cling film and tie the sides like a candy wrapper.
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21
Leave it in the fridge for about 1 hour for the shape to set.
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22
This will also make it easier to cut.
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23
If you cut in lines like this into the bottom of the sponge it will be easier to roll.
