Ingredients:
Eggs: 4 (approximately 50g each)
Cake flour: 50g
Corn oil: 50g
Water: 50g
Jam: as needed
Instructions:
1. Separate egg yolks and whites into two clean, grease-free, and water-free containers.
2. Add 10g fine sugar, corn oil, and water to the container with egg yolks. Stir until well combined, then set aside.
3. Gradually add 35g fine sugar to the egg whites in three batches, whipping until stiff peaks form (when the whisk is lifted, small peaks stand upright).
4. Sift cake flour into the stirred egg yolk mixture and mix until smooth.
5. Gently fold the whipped egg whites into the egg yolk batter until evenly combined.
6. Pour into a baking tray lined with parchment paper and spread evenly.
7. Place in the middle rack of the oven and bake at 150°C top heat and 120°C bottom heat for about 15 minutes. Remove and brush a layer of jam on the surface while still hot.
8. Place a rolling pin behind the parchment paper, roll the paper upward over the pin, and roll the cake roll in the opposite direction of the rolling pin.
9. Wrap the rolled cake roll in parchment paper, refrigerate for a while to set its shape. After setting, remove and cut into pieces.
