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