Ingredients:
70 g sugar
4 egg yolks
1/2 tsp vanilla essence
25 g oil
10 g milk
60 g flour
1/2 tsp baking powder
4 egg whites
1/4 tsp cream of tartar

Filling:
raspberry jam (or any other jam of your choice) 

Preparation:
Preheat oven at 180 C. Prepare a lined and greased swiss roll pan.
Beat half of the sugar in 35 g shugar and 2 egg yolks with a hand whisk in a mixing bowl until creamy. Add vanilla essence, oil and milk and mix well. Sift flour and baking powder into this mixture and fold till well combined.
In another clean mixing bowl, whip egg whites and cream of tartar until foamy. Add the remaining sugar and continue to whip until stiff peaks form. Take 1/3 of egg whites in and fold into the egg yolk mixture. Pour all this combined mixture into the remaining 2/3 of whipped egg whites. Gently fold the egg whites into the combined mixture.
Pour and spread mixture into the prepared pan.
Bake at 180 C for 25 minutes or till light brown and springy to touch.
When cake is done, immediately remove the lining paper and let it cool on wire rack.
When the cakes are cool, place the cake on a piece of large lining paper. Trim the edges and cut a few shallow slits at one edge of the cake (to make rolling-up easier).
Spread the cake with raspberry jam. Using lining paper as a guide, roll up the cake from the stripped edge. Stand the swiss roll, rolled in the lining paper, for at least 30 minutes to make sure that the swiss roll will not unroll later. Serve.