Swiss Rolls (Roll Cake)

1. Preheat oven to 365F (185C). Line an 11x11 inch baking pan with parchment paper.
2. In a bowl, whisk together oil, milk, and vanilla bean paste until well combined. Sift in cake flour and mix well. Add in egg yolks (from the 4 separated eggs) and mix well until there are 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, where the meringue has a slight curve at the end of the tip. For the last minute of whisking, whisk at the lowest speed to achieve a smooth meringue texture.
4. Fold in the meringue into the yolk batter in three additions until well combined. Pour the batter into the prepared pan and bake for 20-22 minutes. Remove from oven and pan, then let it cool completely on a cooling rack.
5. Beat the heavy whipping cream and the remaining 20g sugar until stiff peaks form. Once the cake is cooled, flip it over to remove the parchment paper and then flip it back. Apply the whipped cream on top of the cake and carefully roll it up. Refrigerate for 1 hour. Decorate as you wish and enjoy!