Basic Swiss Roll

This is my first Swiss Roll after seeing my friend baked so many Swiss Rolls. First time to bake the cake and I found the cake baked with bubbles. I might need to shake the batter next time before I bake it.  

The steps are pretty simple and easy except the egg white mixture must be whisked till it forms a soft peak. The method is just similar to the chiffon cake method. I would say this is the basic Swiss Roll recipe and I still have rooms to improve. So, I will update the improvement methods for my next Swiss Roll.

Here is the recipe I baked for my first Swiss Roll.

Oven Temperature: 200C

Baking Time: 15 minutes

Mould: 10” x 14” x 1”

Ingredients:

For Sponge Cake:

(A)

4          Egg Yolks

25g      Castor Sugar

45g      Sunflower Oil

45g      Milk

85g      Superfine Flour

(B)

4          Egg Whites

85g      Castor Sugar

Filling: Strawberry Jam

Methods:

1. In a mixing bowl, mix well egg yolks and castor sugar.
2. Add in milk and oil. Mix well.
3. Fold in superfine flour and mix well.
4. In another clean mixing bowl, beat egg whites at low speed for 1 minute. Change the speed to higher. Add in sugar gradually when you see bubbles. Beat till soft peak is formed.
5. Fold the egg whites mixture into egg yolks mixture gently and mix well (not to overmix).
6. Pour the batter into greased mould. Use spatula to smoothen the batter surface.
7. Bake in preheated oven at 200C for 15 minutes or until you press the surface and it springs back.
8. Remove the cake from mould and cool at rack.
9. After 1 hour or the cake is fully cooled down, remove the cake from the baking paper.
10. Spread the jam on the cake.
11. Start to roll …. (I rolled the cake by mistake and it looks not round in the middle.)
12. Wrap and seal the cake with clean baking paper. Keep it in the fridge at least 1 hour to hold the shape.