Swiss roll

Done my very first swiss roll. (And I'd rolled the swiss roll on the wrong side! HAHA.) This is part of a process to do a X'mas log cake too. :) Go watch on YouTube for tips for rolling up the swiss roll and recipe.

There's so much things for me to embark on. Feeling so excited about it! Fondant the next, then cake decorations, etc. :) 

Recipe and method adapted by Thelola789789.

Ingredients:

(A)

• 4 Egg Whites 
• 30 g Sugar 

(B)

• Pinch of salt 
• 4 Egg Yolks 
• 10 g Sugar 
• 35 g Oil 
• 20 g whole milk 
• 1/2 Tsp Baking Powder 
• 50 g Cake Flour (sift 2 times)

Method:

• Preheat your oven to 190°C.
• Grease your baking pan with butter/oil, line a parchment paper onto it and grease again. Set aside.
• Sift cake flour and baking powder two times. Set aside.
• In a big bowl, beat the egg whites and add the sugar a little bit at a time till stiff peaks. Set aside.
• In a big bowl, beat the yolks with 10g of sugar and salt.
• Add oil and milk to the yolk mixture.
• Once the mixture turned pale yellow and creamy, add the flour mixture and beat well. 
• Add the egg white mixture one portion at a time (total 3 portions) to the flour mixture.
• Once everything folded in and well incorporated, pour the batter onto the baking pan and spread evenly.
• You may pump on the table top for couple of times to remove excess air in the batter.
• Bake for about 8-10 min. You know it's done when toothpick goes in and comes out clean.
• Once slightly cooled, bring the cake out of the pan and place it on a metal rack.

Tips:

• Prepare a parchment paper (about same size of your cake), spread icing sugar evenly on it. This is to prevent the cake from sticking on the paper when we flipped over. Remove the old parchment and replace with a new one.

Fillings:

• 200 ml of heavy whipping cream.
• 2-3 tablespoons of preserved raspberry jam.

Method:

• Beat the whipping cream till stiff. Or at least not runny form.
• Add the preserved raspberry jam and beat till well incorporated.
• Spread on your cake (base) evenly. Avoid spreading on the edges of the cake.
• Roll up the cake and let it get set in the refrigerator for around 1 - 2 hours.
• Enjoy your swiss roll!