Swiss rolls

1. Preheat oven to 365F. Line a 11x11 inch baking pan with parchment paper
2. In a bowl, whisk together oil, milk, vanilla bean paste until well combined. Sift in cake flour and mix well. Add in egg yolks and mix well until there's no flour lumps.
3. In a separate bowl, add in egg whites and lemon juice. Whisk on medium speed. While whisking, gradually add in 50g of sugar. Whisk until medium peak, meringue has a slight curve at the end of the tip. At the last min of whisking, whisk at the lowest speed to get a smooth meringue texture.
4. Fold in meringue into the yolk batter in 3 addition until well combined. Pour batter to pan and bake for 20-22 mins. Remove from oven and pan, let it cool on a cooling rack.
5. Beat the cream and 20g sugar until stiff peak. Once cake is cooled, flip over to remove the paper and flip it back. Apply cream on top of the cake and roll it up. Refrigerate for 1 hour. Decorate as you wish and enjoy!