Swiss Roll - Recipe

Ingredients A
4 egg yolk (55g each)
70g sugar


Ingredients B
4 egg whites
30g sugar
1/4 tsp cream of tartar


Ingredients C (sifted together)
100g cake flour
1 tsp baking powder
a pinch of salt


75ml milk
80ml sunflower oil


Get ready 2 mixing bowls , one for egg white and egg yolk.

Pre heat oven @200

1. Whisk A until the ribbon stage (light in colour)

2. Beat the egg whites until soft peaks formed, add sugar and cream of tartar & beat until stiff (high speed)

3. Heat milk & oil until boiling hot, stir into the egg yolk mixture with a balloon whisk.

4. Stir in vanilla essence and sifted flour.

5. Fold 1/3 of the egg whites into this mixture and then fold this mixture into the remaining egg whites.

6. Line the tray with baking paper , i am using a 11 x 11 tray.

7. Pour the mixture on the tray and bake for 15mins.

8. Afer baking, remove the cake together with the greased paper from tray and put it on the cooling rack to cool for 10 to 15mins.

9. Now get ready your jam or other filling, invert the cake onto another greased paper. Now you may tear the greased paper.

10. Spread your favourite jam or filling on the entire cake. Slowly roll your cake.

11. After rolling, chill the swiss roll in the fridge for 1 hour before cutting.

Note: My 1st tried was not sucessfull, but don't give up.