3/4 cup (180 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) baking powder

A pinch salt

5 eggs, at room temperature

1/2 cup (125 ml) sugar

2 tablespoons (30 ml) canola oil

1/2 teaspoon (2.5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter and line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over two sides.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, beat the eggs and sugar with an electric mixer until the mixture triples in volume and is thick enough to form a ribbon when the beater is lifted from the bowl, about 10 minutes. Add the oil and vanilla.

Sift the dry ingredients over the egg mixture, gently folding as you go, with a spatula or whisk.

Spread on the baking sheet and bake for 12 to 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 5 minutes.

Unmould the cake onto parchment paper. Remove the paper from the top. Roll the warm cake with the paper from the shorter side. Let cool completely.

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