1. Prepare the ingredients.
2. Stir the milk and olive oil well.
3. Add egg yolk and stir evenly, sift into low-powder powder, and stir evenly.
4. Separate egg whites.
5. Dispense into a thick bubble, add 1/3 of the sugar for the first time and continue stirring.
6. Beat into a fine bubble and add sugar a second time to continue blowing.
7. Add sugar for the third time, while adding a few drops of white vinegar to continue blowing.
8. Whipped meringue.
9. Add 1/3 of the meringue to the egg yolk paste and stir evenly.
10. Add meringue twice and mix well.
11. Pour the egg yolk paste into the egg white bowl and stir evenly.
12. Pour the cake batter into a square mold and scrape it smoothly.
13. Preheat the oven for 10 minutes and bake at 170 degrees for 18 minutes.
14. Spread a piece of oiled paper on the cake after it is out of the oven and turn it upside down.
15. Roll the cake into a cake roll and put it in the refrigerator for 1 hour (easy to cut).
16. Cut off the two ends of the cake roll, then cut the cake into sections and place it on a plate. A sweet and soft cake roll is ready to be tasted with roses embellishment.
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