Fruit roll cake

Instructions

1. Separate the egg whites and yolks.
2. In a mixing bowl, add egg yolks, sugar, and vanilla extract. Whip until the mixture is light yellow.
3. In another mixing bowl, add egg whites and beat with a hand mixer. Slowly add in sugar as you whip for a hard meringue. Adding sugar too early will stop the meringue from expanding.
4. Mix in the meringue into the egg yolk mixture (2) in thirds.
5. Gently add in sifted cake flour and mix.
6. In a small mixing bowl, add and mix milk, oil, a bit of the batter, and add it into the rest of the batter.
7. Line the baking pan with parchment paper, pour in the batter, and even the surface with a scraper.
8. Bake in an oven preheated at 170°C for 12 minutes. (The baking time and temperature may vary in different ovens; I recommend checking the cake as you bake it).
9. Place the baked cake sheet on a cooling rack and cool completely. (Once it is cool, peel off the parchment paper).
10. Whip the double cream and sugar in a mixing bowl until hard. (Keep the whipped cream chilled in the fridge until you need it).
11. Peel and cut up the fruit and pat dry with a paper towel.
12. Thinly spread the whipped cream on the top side of the roll cake and place the fruit.
13. Load up the whipped cream so that the fruit pieces are locked in place and roll the cake.
    I only used about 2/3 of the whipped cream. You can use the rest to decorate the plates.
14. Refrigerate for at least 1 hour for the whipped cream to set. (I prefer refrigerating it for a whole day).
15. Slice up the cake and serve on a plate.