Learn how to make an amazingly fluffy and light Swiss roll cake with some simple steps. I'm sharing my tips and tricks to make it successful at home.

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[INGREDIENTS]
Enough amount for a 10.5" (26.6 cm) x 15" (38 cm) rectangle sheet pan.
Makes about 8 slices of roll cakes

• Egg white: 170g | 6oz (from about 5 large eggs)
• Granulated sugar for meringue: 70g | 2.5oz
• Egg yolks: 100g | 3.5oz (from about 6 large eggs)
• Granulated sugar for yolks: 30g | 1oz
• Vanilla beans: 1/4 pod
• Cake flour: 85g | 3oz
• Milk: 30g | 1oz or 2 Tbsp
• Oil: 50g | 1.8oz (I used olive oil but you can use any other regular oils)

Bake at 355F | 180C for about 1315mins

Cake syrup
• Granulated sugar: 30g | 1oz
• Water: 30g | 1oz

Cream
• Heavy cream: 250g | 8.8oz
• Granulated sugar: 8g | 0.3oz
• Vanilla beans 1/4 pod or more as you like!

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