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.
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.