Vanilla Swiss Roll

I’ve always wanted to make some Swiss roll and just so happen came across this month aspiring baker’s challenge – Swiss Roll. Hence, I taking up this challenge even I’ve been told Swiss rolls are hard to make especially the rolling part. It’ll be a challenge…or a disaster…This is one deliriously joy for my first attempt to make swiss roll: a light vanilla swiss roll with whipped cream. This is best eaten with coffee.

Recipe adapted from this basic of making swiss roll

Ingredients

Ingredients
26g Oil
3 eggs
26g caster sugar
1/2tsp Vanilla Essence
63g caster sugar
47g flour

Filling
whipped cream

Method

  1. Preheat oven to 200ºC.
  2. Grease and line a Swiss roll tin.
  3. Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
  4. Sieve flour into mixture and fold very gently using a teaspoon.
  5. Add on oil and vanilla essence.
  6. Pour the mixture into tray carefully.
  7. Cook for 10-12 minutes until golden brown and springy to touch.
  8. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
  9. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
  10. Cut off any hard crusty edges. Spread with jam and roll.
  11. Leave in paper for a few minutes before serving on a plate.
I’m submitting this entry to this month’s Aspiring Bakers #9 themed ‘Swiss Rolling Good Times’ hosted by ‘Obsessedly Involved With Food’ (Details here).
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