Swiss Roll is a popular old time treat all over the world. It is basically a rolled up sponge cake filled with jam. These days, varied fillings are used, including whipped cream, fruit, chocolate, nuts, butter cream, coconut, icing, etc. The humble swiss roll can easily be tarted up to a yule log served on most Christmas tables.
Personally, I love the simple swiss roll with jam best as it brings back some lovely childhood memories. 😍😍😊😍
5 eggs (separate yolks from whites)
100 gm sugar (50 gm for yolks + 50 gm with whites)
Dash of salt
90 gm cake flour (or 75 gm flour + 15 gm cornflour)
1/2 tsp baking powder
50 ml rice bran oil
50 ml milk
1. Whisk 5 egg yolks with 50 gm sugar & a dash of salt, till light and fluffy.
2. Add 90 gm of cake flour and 1/2 tsp of baking powder. Mix well with 50 ml of milk and 50 ml of oil.
3. In a separate bowl, whisk 5 egg whites, adding sugar gradually, till soft peak forms.
4. Fold the egg white mixture into the batter, a third at a time.
5. Pour into a lined rectangular tray (40cm x 30cm x 4.5cm).
6. Bake in pre-heated oven at 180°C for 30 mins. If the top browns too quickly, lower the temperature to 160°C for the last 5-10 minutes.
7. Tip the cooked sponge over another baking paper. Peel off the baking paper from the sponge and shave off one end of the sponge diagonally. Roll up tightly using the baking paper. Leave the sponge rolled up for a couple of minutes before un-rolling the sponge.
8. Spread with a thin layer of jam. Roll up the sponge tightly again. Wrap with baking paper. Leave wrapped for a couple of minutes.
9. Unwrap the baking paper. Dust the top with icing paper. Cut into thick slices to serve.