1.
Beat half the sugar with egg whites to soft and firm peaks.
2.
Now beat the rest of the sugar with the egg yolk adding in the vanilla essence until light and fluffy.
3.
Then add the flour and oil alternatively into the mixture.
4.
At last fold in the meringue into the batter very gently.
5.
Now spread the cake batter into a 2 inch rectangular mould lined with parchment paper and put it to bake at 225 degree celsius for 12 to 13 minutes.
6.
After it is baked demould the cake carefully and sprinkle some icing sugar on top of the cake and roll it into a log and put it in the refrigerator for 10 to 15 minutes
7.
Meanwhile, whip the cream and soften the jam for icing.
8.
At last, take out the cake log from the refrigerator, and flatten it back, and spread a thick layer of jam and whipped cream consecutively.
9.
After icing the sponge, roll it back into a log.
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