Soft fluffy Japanese roll (Print Version)

# Ingredients:

→ Main Ingredients

01 - Powdered sugar - 100g
02 - All-purpose flour - 80g
03 - Milk - 50ml
04 - Vegetable oil - 50ml
05 - Eggs - 4 pieces
06 - Cornstarch - 20g
07 - Baking powder - 1 teaspoon

# Instructions:

01 - Split the egg whites and yolks carefully.
02 - Beat the egg whites into stiff peaks, gradually adding 50g of sugar in three parts.
03 - Mix the egg yolks with the remaining sugar until it turns creamy and fluffy.
04 - Gently fold the whipped egg whites into the yolk mixture.
05 - Sift the flour together with the cornstarch and baking powder.
06 - Gradually incorporate the dry ingredients into the egg mixture.
07 - Blend the milk and oil, then gently add to the batter.
08 - Spread the batter onto a 30x40cm baking tray and bake at 180°C (static oven) for 10-15 minutes.
09 - Turn it out and roll it right away once it's out of the oven.

# Notes:

01 - Always fold gently to keep the cake's airiness.
02 - Use a toothpick to check if it’s baked fully.
03 - Roll the cake immediately after baking to avoid cracks.

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