Swiss Roll
The sponge was wonderfully moist and was so flexible to work with that I didn't have to worry about it getting any cracks as I rolled it into a swiss roll. You can get this cake so thin as well so it would be great to use in entremets.
Servings: 1 roll
Calories: 362kcal
Cost: $
Equipment
- Cake Mixing Equipment
Ingredients
Egg Yolk Mixture
- 3 yolks medium to large Eggs
- 30 grams caster sugar
- 60 ml milk whole
- 1 tsp vegetable oil
- 80 grams flour cake flour preferable
Meringue
- 3 egg whites
- 30 grams caster sugar
- 1 tsp cornstarch
Instructions
For the Egg Yolk Mixture
- Preheat oven to 170 degrees celsius (or if you have a fan forced oven 150 degrees celsius).
- Grease and line a 28cm x 28cm flat square cake pan with baking paper.
- Using an electric mixer, beat egg yolks and sugar on medium-high speed. Look for mixture to be pale and creamy to know when it is ready.
- Combine milk, vanilla extract and oil in a small bowl.
- Add to beaten egg yolk mixture and whisk at low speed until just combined.
- Sift flour over egg mixture, and whisk at low speed until smooth and well-combined.
For the Meringue
- Combine sugar and cornstarch
- Clean and dry the whisk thoroughly, and in a clean bowl, whisk the egg whites until foamy.
- Add half the sugar-cornstarch mixture and continue beating for a few minutes, then add remaining sugar-cornstarch mixture and beat until egg whites are glossy and stiff peak form.
- Add one-third of meringue into egg yolk mixture from Part A.
- Fold in lightly with a spatula to loosen the mixture a little. Then add the rest of the meringue and fold to incorporate completely.
- Pour batter into the prepared pan, spreading the mixture evenly and smoothing the top with a spatula. Lightly tap the bottom of the tray on the work surface.
- Bake for 14 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper.
- Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a damp tea towel. Set aside to cool completely.
- You now have your sponge base to work with as you like.