Swiss Roll (瑞士卷）

The swiss roll has been an all time favourite, popular request from Stephanie's bakery - once upon the time, that is. Now that the bakery has reopened, it only make sense for me to revisit and transfer to digital data, this all time fav, which only takes an hour to make.

Ingredients:

• self raising flour 100 gram
• eggs 240 gram (approximately four eggs)
• cooking oil 1/5 cup
• raw sugar 80 gram
• milk 1/5 cup (I used soy milk today cos we didnt have milk in the fridge, but it turned out fine)
• vanilla essence 3/4 tsp
• baking powder 1/4 tsp
• thickened cream
• additional sugar for the cream
• additional oil spray

1. separate the egg yolk from egg white

2. in the egg yolk bowl, sift the flour, add 1/3 of the sugar, milk, vanilla essence and baking powder, and mix well

3. after mixing the egg yolk bowl well, you can add in the cooking oil - i leave this till last so that the mixture in step 2 can mix well.

4. Moving onto the egg white bowl, beat it with an electric mixer, gently for just a minute.

When it looks like the picture on the left,

you can then slowly add in the rest of the sugar, and turn on the electric mixer to its max, so that the egg white becomes stiff like the pic on the right. You can turn the bowl upside down and not a drop will move.

5. Preheat your oven at 130 degrees Celsius.

6. Add the beaten egg white mixture into the egg yolk mixture, with a spatula - you want to mix the two but not destroy the texture and structure of the egg white- when finished, the mixture look like below. And you can pour this mixture onto your tray and bake it for 15 minutes.

7. While waiting for the cake to bake, you can clean up your electric mixer and now beat up the cream. I used Bulla thickened cream - full cream, because the lite version will not solidify after beaten like it should be in the picture below. Oh, and while you are beating the cream you can add in 1 tablespoon or 2 of sugar. You can test the flavor as you beat the cream so your cream is as sweet or non sweet as you like it. You can put your beaten cream into the fridge now.

8. Test your cake, when the 15 minutes is up with a toothpick. If it's fully baked, you can turn the oven to 150 degrees for five minutes to brown the surface of the cake.

9. Before taking the cake out of the oven you should lay out another piece of baking paper, and spray it with some cooking oil- you will then take the cake out of the oven, shake it horizontally, before you turn it upside down onto the oil sprayed baking paper. The oil spray is to prevent the cake getting stuck on the the paper later. And it's also a good idea to have placed the baking paper on a cooling rack, with some space between the paper and your kitchen table, so that the cake cools sufficiently.

10. When the cake is cooled enough, five minutes at least, you can then take out your cream and spread it over the cake.

Now, caution should be paid to not spreading the cream while the cake is still steaming, you gonna melt the cream. But then you dont want to wait till the cake is so cold that it becomes stiff.

11. The Happy Step of rolling your roll:

See how the surface of the roll has glitter of oil - which comes from the spray of oil on the baking paper and prevents the skin of the cake being stuck onto the baking paper.

12. The even happier step of serving!