Ingredients

• 7 small eggs (or 6 large eggs, separated into yolks and whites)
• 58 g neutral-flavored or vegetable oil
• 58 g whole milk (at room temperature)
• 58 g cake flour (sifted)
• 52 g white granulated sugar
• 6 g lemon juice or vinegar (approximately 1¼ tsp)
• 1¼ tsp pure vanilla extract

Step-by-Step Guide

1. Prep the Station & Pan

Separate your 7 small egg whites and yolks into two clean, oil-free bowls. Place the whites in the refrigerator to chill. Line your 29.5×29.5×4.5 cm baking pan cleanly with parchment paper. Preheat your oven to 150°C (302°F).

2. Build the Egg Yolk Batter

Whisk the oil and room-temperature whole milk together vigorously until fully emulsified and milky. Sift the cake flour directly into the liquid and stir until a smooth paste forms. Add the vanilla extract and your 7 egg yolks, giving it a final whisk until the batter is glossy and completely free of lumps.

3. Whip the Meringue

Take the 7 chilled egg whites out of the fridge and add the lemon juice. Using an electric mixer on medium-low speed, beat until large bubbles form. Gradually introduce the granulated sugar in three separate additions, continuing to whip until the whites hold their shape with soft, gently drooping peaks when the beaters are lifted.

4. Combine the Batters

Gently fold one-third of the whipped meringue into your egg yolk batter using a rubber spatula to lighten the base. Pour this combined mixture back into the bowl with the remaining meringue. Using a light hand, cut down through the center and sweep around the bowl (a J-fold motion) to combine thoroughly without overmixing, or you will deflate the air.

5. Bake the Cake Layer

Hold the bowl high above the lined tray and pour the batter in to help break up any large air pockets. Use a scraper to smooth and level the surface completely. Tap the pan firmly against the counter a couple of times to bring hidden bubbles to the top. Bake at 150°C (302°F) for 30 to 33 minutes until the top is golden and springs back when lightly pressed.

6. Roll & Set the Shape

Remove the pan from the oven and immediately drop it onto the counter from a short distance to release the trapped steam. Lift the cake out using the edges of the parchment paper and place it on a wire rack. Cover the hot top with a fresh sheet of parchment paper, flip it over, and carefully peel away the original bottom paper. While the cake is still warm, gently roll it up from one end to the other. Let it rest wrapped up for 20 minutes so it trains itself to hold its Swiss roll shape.

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