Step 1: Preparation
Preheat the oven to 150°C (300°F) using top and bottom heat.
Prepare two clean, dry mixing bowls—one for the egg whites and one for the egg yolks. Ensure both bowls are completely free of oil and water.
Separate the eggs, placing the whites in one bowl and the yolks in another.
Place the bowl of egg whites in the freezer for 10 minutes to help them whip more easily.
Step 2: Make the Egg Yolk Batter
In a medium bowl, whisk together the corn oil and milk until fully emulsified.
Sift the cake flour into the mixture and stir until smooth with no dry flour remaining.
Add the egg yolks and gently mix using a spatula in a “Z” motion until the batter becomes smooth and glossy.
Set aside.
Step 3: Whip the Egg Whites
Remove the chilled egg whites from the freezer and add the lemon juice.
Using an electric mixer, beat on high speed for about 50 seconds until large bubbles appear.
Add the sugar gradually in three additions:
First addition: Beat until large bubbles form.
Second addition: Continue beating until the bubbles become finer.
Final addition: Beat until soft peaks form. The meringue should curve slightly when the whisk is lifted.
Step 4: Combine the Batter
Gently fold one-third of the whipped egg whites into the egg yolk batter using a spatula.
Add the remaining meringue and carefully fold until fully incorporated and no streaks remain.
Avoid overmixing to preserve the airy texture.
Step 5: Bake the Cake
Line a baking tray or Swiss roll pan with parchment paper.
Pour the batter into the tray and spread evenly with a spatula.
Tap the tray lightly on the countertop to remove large air bubbles.
Bake at 150°C (300°F) for 20 minutes.
Increase the top heat to 160°C (320°F) while keeping the bottom heat at 150°C (300°F) and bake for another 10 minutes.
The cake is ready when the surface is golden brown and springs back lightly when touched.
Step 6: Roll the Cake
Remove the cake from the oven and place it on a cooling rack.
Allow it to cool until warm but still flexible.
Place a fresh sheet of parchment paper over the cake and carefully invert it.
Gently peel away the original parchment paper.
While warm, roll the cake tightly using the parchment paper as support.
Use a spatula to gently tighten the roll and help it maintain its shape.
Let the rolled cake rest and set for 30 minutes.
Step 7: Slice and Serve
Once set, slice the Swiss roll into even portions.
Serve and enjoy the soft, fluffy texture.