<p>In a bowl, whisk the egg yolks with 50g of sugar until you obtain a homogeneous and slightly frothy mixture. Incorporate the oil, milk, and vanilla extract in a stream while continuing to mix.</p><p>Add the sifted flour and cornstarch. Mix gently until you achieve a smooth and lump-free batter.</p><p>Whip the egg whites until stiff with 50g sugar, until you obtain a shiny and stable meringue.</p><p><br></p><p>Using a spatula, gently fold the whipped egg whites into the yolk mixture. Perform a folding motion to preserve the aeration of the mixture and avoid crushing the air bubbles.</p><p>Divide the mixture into two equal parts. Add a red food coloring to one of the two parts to achieve a bright and uniform hue.</p><p>Line a baking sheet with parchment paper. Fill two piping bags with the red and white mixtures.</p><p>Starting from a corner of the baking sheet, alternate the red and white mixtures by drawing parallel lines to create a visual effect reminiscent of a candy cane. Repeat the operation over the entire surface of the sheet, ensuring to evenly distribute the batter.</p><p>Bake the biscuit</p><p>As soon as it comes out of the oven, turn the biscuit onto a damp cloth previously spread out. Gently roll the biscuit in the cloth to give it a cylindrical shape, tightening slightly to avoid cracks. Allow to cool in this shape to set.</p><p>Gently unroll the cooled biscuit. Spread an even layer of filling of choice, such as strawberry jam and vanilla cream. Roll the biscuit again, tightening slightly to obtain a well-compacted yule log.</p><div><br></div><p>&nbsp;</p>