Swiss roll

Method

1. Start. Whip eggs and sugar to ribbon; fold in flour, then milk and oil.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
2. Then. Spread thin on a lined jelly-roll pan and bake 10–12 minutes.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
3. Finish. Turn out, peel parchment, roll warm in a towel, cool, unroll, fill, and reroll.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.