Basic Swiss Roll Cake

Preparation: 20 min
Cooking time: 35 min
Waiting time: 20 min
Portion: 1 roll 25 cm
Level: 2/5

Ingredient

1. Sponge cake
   -Egg: 3
   -All purpose flour: 40 gr
   -Corn starch: 20 gr
   -Cooking oil: 20 gr
   -Milk: 10 gr
   -Sugar: 60 gr
   -Cream of tartar: ½ tsp or 1/2 tsp of lime juice
   -Salt: a pinch
2. Filling
   -Strawberry jam: 75-100 gr
3. Decorating
   -Powdered sugar: 5-10 gr

Kitchen utensil
-Baking tray: 1
-Electric hand beater: 1

Instruction

1. Sponge cake

• Preheat the oven at 175 Celsius degree in 15 min
• Separate the egg yolk and egg white in 2 bowl
• Add a pinch of salt and cream of tartar into bowl of white egg
• Use egg whisk machine to beat the egg white until small bubbles appear
• Slowly add the sugar in mixing bowl, then whisk the egg white at high speed until soft peak (meringue).
• Add separately each egg yolk to meringue bowl and whisk at slow speed.
• Slowly pour and whisk oil and milk into the mixture
• Sieve the flour to mixture bowl. Use the spatula and fold the batter until the flour completely blended
• Place the parchment paper to the baking tray. Pour the batter onto.
• Bake the batter at 175 Celsius degree in 30-35 min until it baked (the surface bounces when pressing the finger on it).
• Remove the baking tray from oven.

2. Rolling

• Use a knife to separate the edge of sponge cake from baking tray.
• Sieve a thin layer of sugar powder on its surface
• Place a parchment paper on sponge cake surface, then place a tray or cutting board on and flip it up.
• Remove the baked paper, place another one on sponge cake and flip again.
• Roll the cake when it’s still warm that will help to maintain roll shape and prevent it from breaking when rolling with jam.
• Let it sit in 5 minutes, then spread it out.
• Spread a thin layer of your favorite jam on the sponge cake, then reroll and wrap it up with plastic wrap.
• Place the roll cake in fridge in 15-20 before serving.
• Decorate with a thin layer of powder sugar and serve with fresh fruits.