Ingredients
— The Egg Yolk Mixture —
4 large eggs, separated (room temperature)
¼ cup (50g) granulated sugar
3 tablespoons vegetable oil (neutral oil)
3 tablespoons milk
1 teaspoon vanilla extract
¾ cup (90g) cake flour (or all-purpose flour)
½ teaspoon baking powder
¼ teaspoon salt
— The Meringue —
4 large egg whites (from the separated eggs above)
¼ cup (50g) granulated sugar
½ teaspoon cream of tartar (or 1 tsp lemon juice)
— The Filling —
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh strawberries or berries (optional)
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan (rimmed baking sheet) and line it with parchment paper. Grease the parchment paper slightly as well.
2. **Yolk Batter:** In a large bowl, whisk together the egg yolks and ¼ cup sugar until pale. Whisk in the oil, milk, and vanilla extract.
3. Sift the flour, baking powder, and salt into the yolk mixture. Whisk just until smooth and combined. Set aside.
4. **Whip Meringue:** In a completely clean, grease-free bowl (or stand mixer), beat the egg whites on medium speed until foamy. Add the cream of tartar.
5. Gradually add the remaining ¼ cup sugar while beating on high speed. Continue whipping until **stiff peaks** form (the peaks stand straight up when you lift the beater).
6. **Fold:** Gently fold â…“ of the meringue into the yolk batter to lighten it. Then, gently fold in the remaining meringue in two batches. **Be gentle!** You want to keep the air bubbles in the batter so the cake stays fluffy.
7. **Bake:** Pour the batter into the prepared pan and spread it evenly into the corners. Tap the pan on the counter once to release large air bubbles.
8. Bake for 12–15 minutes, or until the top springs back when lightly pressed.
9. **The Roll (Important):** While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
10. As soon as the cake comes out of the oven, immediately flip it onto the sugared towel. Carefully peel off the parchment paper.
11. Starting from one short end, roll the warm cake UP with the towel inside it. (This sets the ‘memory’ of the roll so it won’t crack later).
12. Let the cake cool completely while rolled up in the towel (about 1 hour).
13. **Fill:** While the cake cools, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
14. Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the surface (leaving a small border). Add chopped berries if desired.
15. **Final Roll:** Re-roll the cake without the towel. Wrap it in plastic wrap and chill for at least 1 hour before slicing to help it hold its shape.
Notes
Room Temperature Eggs: Eggs separate easier when cold, but whip better when they are at room temperature. Separate them first, then let them sit for 30 minutes.
Cake Flour vs All-Purpose: Cake flour yields a much lighter, more tender crumb. If you only have all-purpose, remove 1 tablespoon of flour and replace it with 1 tablespoon of cornstarch.
Don’t Over-Bake: This thin cake cooks fast. If you over-bake it, it will become dry and crack when you try to roll it.
Cracked Cake? If your cake cracks, don’t worry! Just cover the cracks with a dusting of powdered sugar or coat the outside in ganache.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Bake
- Cuisine: European / Bakery
- Diet: Vegetarian