Separate the eggs into yolks and whites.

Mix egg yolks with 20g sugar until pale and fluffy.

Add milk and vegetable oil to the yolk mixture and mix well.

Sift cake flour into the yolk mixture and gently fold until just combined.

Whip egg whites with 50g sugar added in three stages until stiff peaks form.

Fold 1/3 of the meringue into the yolk mixture to lighten it.

Add the remaining meringue and fold carefully in a cutting motion.

Pour the batter onto a baking tray lined with parchment paper.

Bake at 170°C for 15 minutes. Remove parchment paper and let cool.

Whip heavy cream with 20g sugar until stiff peaks form.

Spread the whipped cream evenly over the cooled cake.

Roll the cake tightly and wrap in parchment paper. Chill in the fridge.