Roulade - Swiss Roll

Roulade - Swiss Roll

Ingredients:

28cm mould

45g oil
55g milk
65g cake flour (sift)
4 egg yolk
1 tsp lemon juice

4 egg whites
40g caster sugar

Cream:
110g whipping cream
10g sugar

Method:
1. Preheat oven at 165c.
2. Heat up oil and add in milk and mix well.
3. Add in sifted flour and mix well.
4. Add in egg yolks and lemon juice and mix well.

5. In another clean bowl,  whip egg white with caster sugar until firm peak (中性發泡).
6. Turn into lower speed for another 10secs.
7. Mix 1/3 of meringue into egg yolk mixture and mix well.
8. Pour in the remaining and keep folding.
9. Pour into lined cake tin.
10. Bake at 165c for 26mins.
11. Remove cake from oven and let it cool down on wire rack.
12. Beat whipping cream with sugar until fluffy.
13. Apply evenly on cake and roll the cake up.
14. Keep the cake into fridge for at least 1.5hrs and serve.

Source : https://www.facebook.com/cookiesHomeAngelaCAKE/posts/3062232390521282