Lemon Swiss Roll

Instructions

First, separate the egg yolks and whites carefully.
Mix together the vegetable oil, milk, vanilla sugar, and flour. Then, add the egg yolks and whisk until smooth.
In a separate bowl, beat the egg whites with lemon juice and granulated sugar until stiff peaks form.
Gently fold the egg yolk mixture into the egg whites, being careful not to deflate the mixture. Transfer about 3 tablespoons of the mixture to a separate bowl and mix it with cocoa powder.
Pour the remaining batter onto a baking sheet lined with parchment paper and spread it evenly. Use a piping bag to pipe small dots of the cocoa mixture on top of the batter.
Bake in a preheated oven at 170°C (340°F) for 20-25 minutes.
Meanwhile, whip the heavy cream until stiff peaks form. Then, mix it with the other filling ingredients.
Once the sponge is baked, let it cool for 1-2 minutes, then carefully flip it onto another sheet of parchment paper and remove the bottom layer. Spread the filling over the sponge and roll it up into a Swiss roll shape. Chill in the refrigerator for 15 minutes before serving.
📌 When separating the egg whites, make sure not even a drop of yolk gets mixed in