Prep work: ☆ Sift the flour at least twice. ☆ Line a sheet cake pan with parchment paper. ☆ Preheat the oven to 180°C.
Put the egg whites and a pinch of granulated sugar in a bowl and beat with a handheld mixer at low speed.
When the mixture is white and thickened, add the vanilla oil and the rest of the granulated sugar in 2 to 3 batches while beating continuously. Beat until stiff peaks form.
Add the flour. You can add it all at once and fold it in using a rubber spatula, making sure no lumps are left. Take care not to over mix the batter.
This is how it looks after mixing about 40 times! It's a very finely textured, sturdy batter.
Pour the batter into the middle of the pan, and spread it out towards the corners. If you have a pastry scraper it's handy.
Level it out from side to side, and level out the middle to finish.
Bake in a preheated 180 °C oven for 10 minutes. It will be lightly browned.
When it's done, take the cake out of the pan, cover with a tightly wrung out moistened kitchen towel and leave to cool. (Leave the parchment paper on.)
While the cake is cooling, make the whipped cream filling. Combine the ingredients marked ★, and whip until fairly stiff. Wash and hull the strawberries.
Place another sheet of kitchen parchment paper on your work surface. Invert the cake on top of it and peel off the parchment paper it was baked on.
Spread with the whipped cream filling, and line up the strawberries. Spread the cream thinly on the edges, and thickly where the strawberries will go.
Roll up the cake. Be sure to roll it up firmly at the starting end, where the strawberries are.
Peel off the second kitchen parchment paper while you roll the cake. (If the browned parts come off onto the paper cleanly, you're lucky! )
When the cake is rolled up, wrap in plastic and leave it to rest for at least an hour in the refrigerator. It is best eaten the next day.
Cut off the ends, and it's finished. Heat your knife in hot water to cut the cake cleanly.
I uploaded a "Petit Milky Roll" that can be made with 2 egg whites. (Recipe ID: 1068211)
It's a great size to give as a gift. Please take a look at this.
User "Muuko-san" made a cake shaped as the Korira character with the batter. It's so cute that I wanted to feature it here.
Story Behind this Recipe
This is a recipe that uses up the leftover egg whites from making bread several days in a row.
As long as you beat the egg whites properly, the other steps are easy. Use your handheld mixer on the low setting, and beat in the same direction! Spread the batter out on the pan as evenly as possible. If you keep fiddling with the batter or the whipped cream filling, it will lead to failure. Stop working on it when it's enough.