Preparation- Steps 1 and 2: Separate the egg yolks and egg whites, place the egg yolks into a large bowl and the egg whites into a small one respectively .
Heat the milk until lukewarm. Combine the ingredients and sift together .
Add salt to the egg whites, and add in half of the sugar in 2 batches. Beat with a handheld mixer until the meringue is shiny and forms peaks.
Add the remaining sugar to the egg yolks along with the vanilla extract, and beat well until it turns white and thick. Keep whipping until the mixer leaves tracks in the batter as shown in the photo .
Add in the olive oil a bit at a time, and mix well between each turn. Add in the milk a little at a time, mixing well between additions.
Put in1/3 of the sifted ingredients from Step 2 and stir until they are blended in. Add the remaining amount and use a whisk to scoop it up from the side and fold it in.
Use the whisk from step 6 to mix the egg whites and adjust the consistency. Add 1/3 of the meringue into the batter and blend until smooth. Cut and fold in the rest using a spatula.
Pour the batter into the cake tin, and bake in an oven preheated to 180C for 15 minutes .
Remove the cake from the tin with the cooking sheet intact, and let cool on a baking rack etc. .
When the cake has cooled down a little, cover the surface of the cake with parchment paper and leave to cool completely.
When the cake is completely cool, very carefully peel the paper off, then place the cake on top of the paper again.
Spread with your favorite filling, and carefully roll it up from the side of the photo (the shorter edge).
Wrap in plastic wrap after rolling it up, and refrigerate until the cream settles . It should take about 2 hours (if you are in a hurry) up to 5 hours .
Decorate it however you like, and it is done.
This time I used a whipped cream cheese filling with cherry blossom powder added to it.
I made these as presents .