The first thing I do before preparing any other ingredients is separate the whitesand yolks and leave them at room temperature. By the time I'm done preparing the other ingredients, the whites should be at room temperature
When creating the meringue, whip the egg whites to a soft peak before adding any sugar. This allows the meringue to keepits volume and not deflate when adding the sugar. I always split the sugar into three equal parts. Never add all the sugar at once when creating a meringue.
For the egg yolk mixture, beat everything (egg yolk, water, vanilla, sugar). Fluffy egg yolk batter. Then add the Oil and salt. Basically, the more fluffy and light your batter, the more fluffy and light your swiss roll cake will turn out. Your egg yolk batter should be a pale yellow that falls slowly into ribbons and holds its shape for a bit.
Sift the dry ingredients into the mixture in three equal parts. Gently fold it in each time before adding more.
Cut out your parchment paper so that itneatly fits your pan. You want to make sure your batter is an even, flat layer so that it bakes and browns evenly and your swiss roll cake is easy to roll up.I used a 9 x 13 inch pan. When pouring the batter into the pan, pour it from a height of about 8 inches above the baking pan. This helps pop any large air bubbles in your batter. Be sure to smooth the batter into the corners.
After taking out your cake from the oven, invert it onto a clean, slightly dampened kitchen towel and peel off the parchment paper. Gently roll up your cake and hold it in place so that it doesn't unravel. A rolling pin is perfect for this. Be sure not to squeeze the cake or roll it up too tightly as this can cause cracks to form.
