Split the vanilla bean and scrape out the seeds. If unavailable, substitute with 1 tsp vanilla oil.

Heat white chocolate, heavy cream, and vanilla bean in the microwave.

Add cold heavy cream (250g) and mix well. Cover with cling wrap and refrigerate for 3 hours.

Heat milk, grapeseed oil, and vanilla oil in the microwave for 45 seconds. Sift in cake flour and mix well.

Whip egg whites with sugar in three additions until stiff peaks form.

Fold the meringue into the batter in two additions using a spatula.

Spread the batter evenly on a 25x30cm pan. Bake at 170°C for 13 minutes.

Flip the baked sheet onto parchment paper or cloth and remove the baking paper while warm.

Trim the edges and peel off the outer layer once cooled completely.

Whip the chilled cream at high speed until stiff peaks form.

Spread the cream evenly over the sheet, making the center slightly thicker.

Roll the sheet using the cloth to form a log shape.

Fill any gaps with additional cream using a spatula.

Wrap the roll with the cloth and refrigerate for 1 hour.

Shape the roll into cloud-like patterns using a thin stick and refrigerate for another 30 minutes.