Swiss roll with mayo chicken floss

Swiss roll with mayo chicken floss

4 egg yolks
40ml oil
60ml fresh milk/water
20 gm castor sugar
80 gm cake flour
1 tsp vanilla

4 egg whites
50 gm sugar
1/2  tsp COT( cream of tartar)

Method
Whisk egg yolk, sugar and beat till pale. Then add oil, milk to well combine.
Add vanilla and sift in flour and gently mix till smooth.
Beat the egg whites till foamy then add in COT and beat for 1 min then add in sugar in 3 batches till stiff peak.
Then gently fold whites in 3 batches into yolk batter and mix until no more whites to be seen.
Then divide batter into 2 equal in separate bowl if you want colour then add in colour and gently mix.
Then pour in lined pan 12" x 12"  alternating the white batter and colour batter or anyhow pattern you like.
Then bang pan on counter to release any air and bake in preheated oven 180 deg for 25 min or until brown.

Remove from oven once bake n remove the cake from pan and let cool for 2 to 3 min then place a parchement paper on top and quickly roll and leave aside until fully cool.
Then unroll and remove the top parchment paper and spread mayo and sprinkle chicken floss and roll up.
Remove the bottom parchment paper too and store in fridge until harden then slice.