Swiss Roll Attempt # 4

Finally found the right recipe for swiss roll. The texture is nice, soft and spongy. I just need to improve on the filling. Thinking of making Macha swiss roll tomorrow.

Need to find out why the skin stick to the cloth when I rolled it.

Here is the recipe from http://sakura-lovebaking.blogspot.com/2009/02/yam-swiss-roll.html

Recipe

Ingredients:

A)4 Large eggs whites

35gm castor sugar

4 Large egg yolks

35 gm Castor sugar

1/2 tsp or 2 gm baking powder

1 tsp vanilla essence

10gm cornflour(sifted)

70gm cake flour(sifted)

1 gm salt

B) 40ml Melted butter/canola oil40gm milk

Method

1)Pre heat oven at 350F.

2)Beat egg whites cream and sugar(add gradually)till stiff.

3)Add in 30 gm sugar and continue beating till thick and glossy.

4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.

5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.

6)Gently fold in egg whites.(Do not overfold)

7)Pour batter in shallow tin lined with waxed paper.

8)Bake for 15-18 minutes.

9)You need to roll it immediately while it's hot,then let it cool. Unwrap and fill your favourite filling and roll back up.