Ingredients:3 egg yolks2 TBSP of granulated sugar2 TBSP of avocado oil 2 TBSP of whole milk½ tsp of vanilla extract3 egg whites3 egg whites ¼ tsp of cream of tartar
For the Egg Yolk Mix: 2 Tablespoons (30g) of sugar and the egg yolks should be combined and whisked in a separate bowl. Whisk one more before adding the oil, milk, and vanilla extract.
Beat the egg whites:
Add a small amount of cream of tartar after the egg whites are frothy and bubbling. Add the sugar as you gradually increase the mixer's speed.The egg whites should be whipped until they attain a gentle peak.
Combine the Swiss Roll Mix:Fold roughly one-third of your egg whites into the mixture of yolks using a spatula. When the egg whites are well absorbed into the batter, add the remaining third of the egg white mixture.
Bake the Swiss Roll Cake:Turn the oven on to 375°F and spread the batter to a baking pan (9 inches by 13 inches). Bake the cake for 13–15 minutes at 375°F, or until the top is dry and golden brown.
Roll The Swiss Roll Cake:Place some whipped cream on top of the cake. You can add some fruits like mango. Roll up the cake carefully beginning at the short end using the parchment paper as support. Seal the parchment paper ends after ensuring the seam side is downward.