Japanese Swiss roll

So finally my battle with the swiss roll comes to an acceptable end. First a little history lesson, well, not that old but months ago, I had a craving for Swiss roll and attempted to make one...swiss roll no.1 failed. So ok, as a home baker, it's no big deal, we try again.... hence started the swiss roll week, from which swiss rolls no.2, 3,4,5,6 ...was produced, you get the drift. It became a challenge to me make the swiss roll that tasted like it did in my head, yes, some would by then term it as an obsession! So I tried numerous recipes, trying a swiss roll (or two) each day after work! All failed, some was not even edible....so after a week of wasted eggs, I waved the white flag. One type of swiss roll though intrigued me i.e. the Japanese variation where the texture is so soft and light, I believe there's a shop in Ipoh that specialises in them. Anyway, yesterday I brushed off my swiss roll pan and tried once again to make the Japanese roll swiss, after of course watching numerous uTube videos of other people making it look like a breeze to bake. Previously I had managed to produced ones that have the right taste but they collapsed at various stages, when removed from the oven, after rolling and after chilling on the fridge. But this time round, armed with new knowledge of whisking egg whites and folding flour, I think I may have cracked the secret of soft Japanese swiss rolls, it's not perfect (yet) but at least I feel that it no longer eludes me!