This Swiss Roll Cake is a delight! In this journey, we’ll unravel together the secrets of an easy and delicious recipe. Get ready to surprise everyone. Let’s begin this amazing experience.
Ingredients:
- 5 eggs
- A pinch of salt
- 4.2 oz (120g) sugar (divided into 1.8 oz (50g) and 2.5 oz (70g))
- 3.2 oz (90g) all-purpose flour
- 0.07 oz (2g) baking powder
- 1.8 fl oz (50ml) milk
- 1.8 fl oz (50ml) vegetable oil
- Fruit jam or honey for filling
Instructions:
- Preheat the oven to 340°F (170°C).
- Line a rectangular baking tray (approximately 12×16 inches or 30×40 cm) with parchment paper.
Egg Preparation:
- Separate the egg yolks from the whites.
- Beat the egg yolks with 1.8 oz (50g) of sugar until the mixture is pale and fluffy.
- Add a pinch of salt to the egg whites and beat until stiff peaks form. Gradually add the remaining 2.5 oz (70g) of sugar, beating until you have a glossy meringue.
Making the Batter:
- Gently fold the beaten egg yolks into the meringue, sifting the flour and baking powder over the mixture.
- Mix the milk and oil together and add to the batter, stirring gently until all ingredients are incorporated.
Baking:
- Pour the batter into the prepared baking tray, smoothing it out evenly.
- Tap the baking tray lightly on the counter to remove air bubbles.
- Bake in the preheated oven for approximately 20-25 minutes or until the cake is golden and firm to the touch.
Assembly:
- Immediately remove the cake from the baking tray onto a sheet of parchment paper or clean kitchen towel dusted with powdered sugar.
- Spread a uniform layer of fruit jam or honey over the cake.
- Carefully roll the cake using the parchment paper or kitchen towel to help shape the roll.
Cooling:
- Place the roll in the refrigerator for at least 1 hour before slicing.
Enjoy this delicious cake, and feel free to substitute the jam with honey for a different touch.
