A Swiss roll, jelly roll, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing.
250 ml castor sugar
5 eggs separated
15 ml vegetable or canola oil
5ml vanilla essence
250 ml Self-raising Flour
5 ml baking powder
Preheat oven to 200 C
Grease and line a Swiss roll baking tin with wax proof paper
Beat egg whites to soft peaks
Cream eggs and castor sugar
Add oil and vanilla essence
Sift flour, baking powder, and salt
Beat dry ingredients well to egg mixture
Fold in soft peak egg whites into batter with a spoon.
Pour batter into prepared tin and bake on middle shelf of oven for 8 – 10 minutes
Dust castor sugar on a piece of thickish parchment paper and remove cake from oven. Flip cake out onto parchment paper. Remove the wax paper from the cake. Spread with any jam of choice onto cake quickly use the parchment baking paper as a guide to roll up swiss roll. Cut in thick slices and serve with whipped fresh cream.
Source – Feriel Sonday
Prepared, Tried and Tested and posted by Gail Haselsteiner