Vanilla Swiss Roll Cake with strawberries jam

Vanilla Swiss Roll with Strawberries Jam

Yield: 27cm x 35 cm Swiss roll pan grease and line

Recipe adapted: Katherine Kwa

(A) Wet Ingredients

60 g corn oil (warm)

60 ml milk

1/8 tsp. salt

20 g caster sugar

(B) Dry Ingredients – Sieve

100 g cake flour or superfine flour or plain flour

10 g corn flour

(C)

4 (L) egg yolks

1 (L) whole egg

1 tsp. vanilla extract

(D) Meringue

4 eggs white

80 g caster sugar

Filling – Strawberry Jam

Extra tools needed for rolling the cake

1 a big sheet of grease paper

1 large tray (must be bigger than the cake pan)

Method

1.       Attached a flat beater to the stand mixer. Combined all ingredients (A) till well mixed.

2.       Then add ingredients (B) into wet ingredients batch by batch till smooth texture.

3.       Then add ingredients (C) till well combined and set aside.

4.       To prepare the meringue, Change the flat beater to a whisker, whisk at high speed till bubbles then change to medium speed and add sugar into 3 batches till is a stiff peak.

5.       Scoop 1/3 of the meringue into the egg yolk batter using a manual whisk, till well combined. Then continue of the 2^nd a batch of mixing. Final, pour all the egg yolk mixture into the meringue and gently fold the mixture.

6.       Pour the batter into the prepared pan and bake at 140°C for 20 minutes, then change to 160°C for another 10 minutes or till brown.

7.       Remove from oven and immediately remove the cake from the pan.

8.     How to prepare to roll the cake:

a)     Release the grease paper from all four sides of the cake.

b)     Prepare another sheet of grease paper and a bigger tray that can hold the cake.

c)       Now, place the grease paper on top of the cake and invert the cake on to the tray (top facing downwards on the grease paper and bottom facing upwards. Remover the paper.

d)     Now, cut the edges of all four side of the cake. Then slit across the cake (landscape size) x 4 slits.

e)      Spread the jam evenly. Roll the cake by pulling the grease paper as we roll.

f)        Chill in the fridge for at least 1 an hour or more before serving.