INGREDIENTS
For the base:
6 egg yolks
50g (4 tbsp) of sugar
60ml (4 tbsp) of vegetable oil
60ml (4 tbsp) of milk
10ml (2 tsp) of vanilla extract
150g (1 cup) of all-purpose flour
15g (2 tbsp) of cornstarch
6 egg whites
50g (4 tbsp) of sugar
2ml (½ tsp) of vinegar
Food dye

For the cream:
150 g (⅔ cup) of mascarpone
240 ml (1 cup) of full-fat cream
30 g (2 tbsp) of powdered sugar

METHOD
1. Preheat the oven to 190°C/375°F.
2. Whisk egg yolks with sugar, milk, vegetable oil and vanilla.
3. Separately combine sifted cornstarch and flour. Mix dry ingredients with egg yolk mixture until smooth batter forms.
4. In a large bowl whip egg whites with vinegar and sugar until stiff peaks form.
5. Fold the egg white mixture into the batter.
6. Prepare food dyes following a design pattern of your choice. Mix 2 tbsp of batter with each dye (optionally add a tsp of flour into each dyed bowl of batter to make it easier to work with).
7. Pipe out your design onto a parchment-covered baking sheet (33x45 cm) and pour the batter on top. Bake for 8-9 minutes.
8. Roll the cake base into a roll and set aside to cool down.
9. Whip mascarpone with cream and powdered sugar.
10. Spread the cream on top of the cake, optionally you can top it with crumbled cookies and chopped nuts. Roll carefully.
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