When you whisk the egg whites, the temperature should be about 10°C. Remove the eggs from the fridge just before starting to whisk. Pre-heat oven to 160°C.
Whisk the egg whites along with with cornstarch until frothy. Add the sugar in 2 batches and continue to beat until stiff peaks form. For the last 1 to 2 minutes turn down the speed of hand mixer to low and whisk to even the texture.
Mix the △ vegetable oil and sugar and stir in the milk. Sift the flour into there and whisk well.
Add 1/3 of meringue into the milk and oil mixture from Step 4 and stir lightly by carrying the mixture up from the bottom to the surface. Add another 1/3 of meringue and stir like you did before.
Add Step 5 into the rest of meringue and stir lightly by carrying the mixture from the bottom to the surface (but you have to combine evenly).
Add a few drops of vanilla extract and stir quickly.
Pour the batter onto a baking sheet lined with baking parchment and bake in the oven pre-heated to 160°C for about 12 to 13 minutes. (if possible place another sheet of paper under the baking parchment and the finished sponge will look pale and white.)
This is the result.
Whip the cream until stiff with sugar. After the sponge has cooled spread the whipped cream on top of the sponge and roll. Chill in the fridge.
For the leftover egg yolks: Mix with mentsuyu noodle sauce, shiso leaves and garlic-flavoured soy sauce and leave to sit overnight. Serve with piping hot cooked rice. It's so tasty!
Story Behind this Recipe
I like baking so much and was quite intrigued when I saw a very white Swiss roll cake in a shop.
I heard some people say that the sponge doesn't rise so much. When you mix the meringue with the other stuff, try not to damage its airiness. My baking sheet is very small because it is from an oven toaster.