Miki Mak’s recipe from her blog, Miki’s Food Archives
My modifications in pink:
4 Egg Yolk (I used 65g eggs)
33g (35g Corn Oil)
40ml Fresh Milk
1/2 tsp (1 tsp) Vanilla Extract
67g (70g) Cake Flour
4 Egg Whites
80g (70g) Castor Sugar
Whipped cream for filling (topping cream with cocoa powder)
Preheat oven 180’C. (Smeg oven preheated to 160C middle rack)
1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined baking tray (28cm/ 11″ x 35cm/ 14″)(I bake in a 11″ x 9″ tray and balance batter in 2 paper cups). Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 13-15 minutes (Using Smeg oven, I bake at 160C for 30 minutes) Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with the parchment paper and allow to cool completely before unroll the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.
There’s a video in Miki’s blog showing how to roll the warm cake, so do visit her blog to have a look.