Steps

• Let’s start preparing the roulade, take the eggs, which should be at room temperature, and divide them into yolks and whites. Begin working on the egg whites, which should be beaten until stiff with a pinch of salt.

  When the egg whites are well beaten, add the yolks, one at a time.

  Now start adding the all-purpose flour and potato starch. Both of these ingredients should be sifted to avoid the formation of lumps. Continue to work with the whisk to incorporate them perfectly.

  Now pour the vegetable oil in a thin stream to perfectly incorporate it. Work with the electric whisk again.

  Line a 13.8×9.8 inches pan with parchment paper and pour the mixture into it, leveling it with a spatula to get a well-homogeneous roulade. Then bake in a preheated static oven at 392°F for 9 minutes.

  

• Now let’s prepare the paradise cream here is how to do it.

  Now we can fill the roulade.

  Pour the cream over the now well-cooled sponge cake. Level it with the spatula to form an even layer.

  Leave a little space from the edge to prevent the filling from spilling out.

  Roll up the sponge cake, starting from the side closest to you.
  Once rolled, place the roulade on a sheet of plastic wrap and cover it.

  Let it rest in the refrigerator for an hour.

  Serve in slices after dusting the roulade with powdered sugar.

  And enjoy your meal!!