Swiss Roll Cake/Vanilla swiss roll cake/Basic swiss roll cake.

INGREDIENTS
A. For the cake

• 4 egg yolks (18 – 20 gr/ yolk) – room tempt. 

• 20 gram granulated sugar

• 40 ml milk 

• 40 gram oil 

• 1 teaspoon vanilla extract

• 30 gram all purpose flour

• 30 gram corn starch

• 4 egg white (30 – 35 gr/ egg white) – room tempt

• 1/4 Tsp salt 

• 1 teaspoon cream of vinegar/lemon juice/cream of tartar

• 60 gram granulated sugar

• 125 ml whipping cream

• 20 gram granulated sugar

• you can also use fruits you like.

Beat the egg whites.

Make sure the egg whites are at room temperature before you start beating.Because it is very difficult to whip up the cold egg whites.

Adding a teaspoon of vinegar,lemon juice or cream of tartar (an acidic ingredient)will help the egg whites to form more stabilized peaks.

Start beating the egg whites on low speed and add 3/4 part of sugar (60 g)little by little.As we beat,we see that the volume of egg whites become bigger and they looks glossier.Beat until we get stiff peaks.It may take around 6 minutes.

Whisk the egg yolks and the rest of sugar until they are pale yellow in color.

And then add the liquid ingredients(milk ,oil and vanilla essence)Whisk until we have a nice smooth mixture.

Sift in  the dry ingredients i.e. corn starch and plain flour in small batches and mix together until everything is well incorporated.

Take 1/3rd of the beaten egg whites and gently mix it with the egg yolk mixture.This will help to loosen the egg yolk mixture and then mix this with the egg whites and gently mix them together until we get a smooth airy foamy batter.

Be careful not to deflate the lovely air pockets that we have created.If we are not gentle enough there are chances that the air pockets may get deflated and as a consequence our cake batter may not be able to rise properly in the oven.

Now pour in this batter into tray greased with butter and lined with parchment paper.

Tap the pan on the counter a few times to break any large air bubbles in the batter .

Bake at 160-170 C for 25-30 minutes.

Take the cake out of the pan. Lay a clean towel on the cake and flip it over and remove the parchment paper and let the cake cool down completely at room temperature and then spreading with your favorite filling onto the cake and gently rolling the cake over and put the whole cake into the refrigerator for at least 2 hours.

BAKING PAN: Square pan 9 x 13 inches (22 x 33cm). However, this recipe can be used for slightly smaller or slightly larger pans.