Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

Whisk egg yolks, granulated sugar, salt, corn syrup, vanilla extract, and water in a bowl over a warm water bath until pale and ribbon-like, about 5-7 minutes.

In a separate bowl, whip egg whites to soft peaks, gradually adding the remaining sugar until stiff peaks form.

Gently fold half of the whipped egg whites into the egg yolk mixture, then sift in the cake flour and baking powder, folding again.

Incorporate the warm vegetable oil into the batter and fold in the remaining egg whites.

Pour the batter into the prepared baking pan and bake for 15-20 minutes until a toothpick comes out clean.

Invert the pan onto a damp kitchen towel, peel off parchment, and roll the cake tightly in the towel while warm.

After cooling for 30 minutes, unroll the cake, spread cranberry sauce, re-roll gently, and dust with powdered sugar before slicing.