Topo Map Roll Cake

6 whole eggs (use fresh eggs, egg whites are still thick and egg yolks are still intact and good)
90 grams of fine granulated sugar
3/4 tbsp cake emulsifier
70 grams of medium protein flour
10 grams of cornstarch
10 grams of powdered milk
1 tsp vanilla paste
125 grams of margarine forVITA, melted and cooled.
Green and yellow coloring.
Cocoa powder.
Topping: buttercream and grated cheese.

1. Prepare a baking sheet, grease the base with margarine, line it with baking paper. Brush again with margarine. Set aside.
2. Sift flour, cornstarch and milk powder and mix all ingredients together except liquid margarine. Beat with a mixer on high speed until fluffy, thick and white (check the consistency by lifting the mixer, the dough will fall slowly, not runny).
3. Enter the liquid margarine, stir back with a rubber spatula until evenly distributed and homogeneous.
4. Divide the dough by 3 equally. Two parts each give green and yellow coloring. Put it in a piping bag.
5. Spray plain dough, spread evenly then sprinkle cocoa powder evenly, spray green dough, sprinkle cocoa powder, lastly spray yellow dough, smooth it out.
6. Bake in a preheated 200'C oven until cooked and the surface is brown and quite dry to the touch.
7. Remove from pan and cool. Spread a thin layer of sweetened thick cream, sprinkle with grated cheese and roll while compacting.
8. Brush the surface of the sponge with buttercream then give the grated cheese

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