This is a basic swiss roll recipe which I tried and managed to roll the cake without peeling off the skin. It took me a good 4 tries before I succeeded in keeping the skin, so here’s how to increase success. You’re welcome. The flavour of the swiss rolls depends on the fillings you choose, so get creative.
For the swiss roll
- 75g top flour
- 60g milk
- 40g canola oil
- 35g castor sugar and 35g castor sugar
- 4 eggs separated
- 1/4 tsp cream of tartar (optional)
For the filling
- 1 cup whipping cream
- fruits or jam of your choice
- Preheat the oven at 160 degrees and line the base of the baking tray with baking paper.
- Sift the flour and set aside.
- In a small pot, heat the oil to about 70 degrees or until you see streaks in the oil.
- Pour in the sifted flour and whisk to combine.
- Add the milk and sugar and whisk to combine.
- Add the yolks and whisk till combined.
- In a clean mixing bowl, whisk egg whites till foamy and add the cream of tar tar (this is optional, it works to stabilise the egg whites) and whisk till soft peak.
- Add the sugar a spoonful at a time and beat till firm peak.
- Add a third of the meringue into the batter and use a hand whisk to combine the egg whites and the batter. You do not need to be too gentle a this time because this step is just to make the batter to be at a similar consistency with the meringue for easier combining.
- Fold in the rest of the meringue gently till the egg whites is no longer visible. Do not over mix. Pour the white batter into one of the prepared baking tray.
- Bake in the preheated oven for 20 minutes and turn the tray around and bake for another 2 to 3 minutes.
- Remove tray from oven and leave to cool for 2 minutes.
- Sift icing sugar all over the top of the cake, place a dry tea towel on top of the cake, place a tray of similar size to the baking tray and invert the tray so the baking paper is now facing up.
- Peel off the baking paper and sift icing sugar all over the cake and roll up the cake together with the tea towel and leave to cool. This is to set the ‘memory’ for the cake, so it is easy to roll up later.
- Beat the whipping cream to soft peak, unroll the swiss roll as much as possible and spread whipped cream on the baked swiss roll and add fruits or jam as desired and roll into a tight roll and leave in fridge to chill before cutting into the roll.
- The cake may crack when you try to roll it up if it is too thick.
- The skin of the cake may stick to the baking paper when you remove them from the tray, so be sure to sift icing sugar all over the cake before placing tea towel on top and rolling the cake up. The cake should also still be warm when you are rolling it to set the ‘memory.’
- Do not put too much filling because the cream may be squeezed out of the cake and create a mess.