1. Separate the egg whites and yolks, and put them into small pots respectively. The small pots of egg whites must be oil-free
2. Add 10g sugar, milk and corn oil to the egg yolk and mix well
3. Sift in low-gluten flour
4. Stir evenly with a spatula
5. Put 2 drops of vinegar in the egg white, add sugar in batches and beat until moist foaming
6. Take 1/3 of the egg white and pour it into the egg yolk paste, stir evenly
7. Pour the egg yolk paste into the egg white
8. Stir evenly
9. Spread greased paper on the baking tray and pour the cake batter
10. Scrape it as flat as possible, lift the baking pan and shake it twice to produce big bubbles
11. Preheat the oven at 165°C, middle level, 25 minutes
12. Take it out, buckle upside down and bake it on the net, uncover the greased paper while it is hot
13. When it cools a little, peel off the greased paper, and then re-lay the cake on the greased paper. Wait till the cake cools, spread the currant jam
14. Roll up
15. After rolling the cake roll, wrap it in greased paper, tighten both ends of the greased paper, and put it in the refrigerator for one hour
16. Take out and slice
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