Swiss Roll
Ingredients
- eggs - 4 ( separate whites and yolks )
- all purposeflour / maida - 3 tbs ( 30 g )
- corn flour - 3 tbs ( 30 g )
- sugar - 5 1/2 tbs ( 80 g )
- oil - 2 tbs ( 30 ml )
- milk - 2 tbs ( 30 ml )
- salt - a pinch
- vanilla essence - 1 tsp ( 5 ml )
- lemon juice - 1 tsp ( 5 ml )
- line a baking tray ( size - 14 inches x 11 inches ) with parchment paper
- preheat oven at 180 degree Celsius
- take the egg whites in a large clean dry bowl
- add salt and lemon juice
- beat the whites ; when begin to froth start adding sugar ( powdered 40 g ) in batches
- continue beating until the whites reach stiff peaks and keep aside ( this is called meringue )
- combine the remaining sugar ( 40 g ) , egg yolks, vanilla, oil and milk
- combine flour, corn flour and salt and sift into the yolk mixture
- now add the meringue into this mixture in 3 batches; mix gently after each addition
- pour this on to the prepared tray and level it evenly
- tap 4-5 times to remove large air bubbles
- bake in the preheated oven at 180 degree Celsius for 30 - 35 minutes ( baking time varies depending on the type of oven )
- when it is baked, remove from the oven
- tranfer on to a wire rack cover with a sheet of baking papaer and flip the cake
- now peel off the baking paper which was used while baking and allow it to cool for 15minutes
- then apply jam ( or any desired filling ) over it
- now roll it and keep aside for atleast 30 minutes
- after 30 minutes of rest cut it and enjoy :)
