Preheat oven to 170°C (340°F).

Line a 28x28cm cake pan with parchment paper.

In a bowl, mix milk and oil.

Add cake flour and whisk until smooth.

In another bowl, separate egg yolks from whites.

Add yolks to the flour mixture, mix well.

Beat egg whites with lemon juice until frothy.

Gradually add 4 tbsp sugar and beat until stiff peaks form.

Fold egg whites into the batter.

Pour into the cake pan, bake for 25 mins.

Invert cake onto a clean towel, remove parchment paper.

Roll the cake while warm and let it cool.

Unroll, spread mascarpone cheese, and roll it back.

Whip whipping cream with 3 tbsp sugar.

Frost the cake roll with whipped cream.

Refrigerate for at least 1 hour.