swiss roll

Ingredients A
120 g castor sugar
1/2 teaspoon salt
4 egg whites
½ teaspoon cream of tartar


Ingredients B:
4 egg yolks
30g vegetable oil
30ml UHT milk
70g plain flour, sifted
1 teaspoon baking powder, sifted


Filling:
80g strawberry jam + 2 tablespoons hot water


Butter cream:
100 g butter
30g icing sugar, sifted
1 teaspoon vanilla essence
14 by 10 inches Swiss roll pan lined with greaseproof paper
2 pieces greaseproof paper


Method:
1. Pre-heat oven to 190*C

2. Line the swiss roll pan with greaseproof paper overhanging from the short sides. Cut another sheet of greaseproof paper larger than the cake pan for rolling the cake later

3. Using an electric beater fitted with a balloon whisk, whisk egg whites till fluffy, adding sugar and salt gradually.

4. Add in sifted cream of tartar then continue whisking till whites are stiff.

5. While egg whites are whisking; in a clean mixing bowl combine ingredients B together with a wire whisk. This is to make sure the eggs are mixed properly.

6. Add flour and baking powder into egg yolk mixture until well combined.

7. Using a wire whisk, combine egg yolk mixture to the stiffly beaten egg whites, slowly and be careful not to over mix as the whites will deflate causing the roll to be dense.

8. Pour batter onto lined tray and bake in the pre-heated oven for 10 -12 minutes.

9. Remove cake from oven, leave to cool for 5 minutes.

10. Flip the cake onto the clean piece of greaseproof paper you had cut earlier. Peel the greaseproof paper from the bottom of the cake. Roll cake from the short side into a log and leave to cool completely.

11. Unroll the cake, spread butter cream or jam and roll into a log again.

*To prepare buttercream:
Using an electric beater, fitted with a balloon whisk, beat all butter cream ingredients together until fluffy. Set aside.