Preheat the oven at 190C.

Combine the egg yolks with corn oil, coconut cream, corn starch, rice flour and vanilla essence in a bowl, and beat till well mixed, do not overstir.

Beat the egg whites at 50C with the cream of tar tar until medium peaks, add in the stevia. Beat till it reaches room temperature, and stiff peaks. (about 4 minutes on the kitchen aid, #6 out of 8)

Fold in the egg white mixture into the egg yolk mixture 1/3 a time.

Line the swiss roll cake tin with parchment paper and pour the batter into it.

Bake for 12 minutes on a high shelf.

Remove from the oven and let the cake cool in its tin.

Make the filing meanwhile and once it is cool, smoother the filing and then roll up using parchment paper to guide.