Japanese-Style Soft Cake Roll

• 3 tbsp corn oil
• 3 1/3 tbsp milk
• 1.94 oz cake flour
• 5 egg yolk
• 5 egg white
• 0 oz salt
• 0.4 tsp lemon juice
• 1.59 oz sugar
• 6 1/3 oz whipping cream
• 0.63 oz icing sugar

Steps

1. 1.Separate the egg whites from the yolks; freeze the egg whites for about 15 minutes.▶0:11
2. 2.Whisk the corn oil and milk together until emulsified, sift in the cake flour and mix until smooth, then add the egg yolks and mix well.▶0:46
3. 3.Whip the egg whites with the lemon juice, adding the sugar in 3 additions, until the meringue holds clear ribbons/peaks and doesn't flow easily.▶2:15
4. 4.Fold the whipped egg whites into the yolk batter in batches until just combined, then pour into a parchment-lined baking tray.▶3:21
5. 5.Bake on the middle rack of a preheated oven at 160°C (top and bottom heat) for 25 minutes; remove and let cool.▶5:11
6. 6.Whip the cream with the icing sugar until it holds its shape, then flip the cooled cake out onto a fresh sheet of parchment.▶5:34
7. 7.Spread the whipped cream over the cake, mounding it slightly higher about a third of the way in from one edge, then roll it up with the help of a rolling pin.▶6:15
8. 8.Wrap the rolled cake in the parchment and refrigerate for 30 minutes to set before slicing.▶7:12