Vanilla Swiss Roll

Ingredients Grams Percentage

1 Egg White 140 350.00%
2 Castor Sugar 60 150.00%
3 Egg Yolk 60 150.00%
4 Cake Flour 40 100.00%
5 Salt (1/16 tsp)
6 Vanilla Extract (1 tsp) 5 12.50%
7 Corn Oil 60 150.00%
365 912.50%

Filling 80 grams Chocolate Spread

or
215 grams Whipped Cream + Can Fruit (ex. Mandarin Orange)

1. To make cake, preheat oven to 200°C. Measure and prep ingredients as detailed
above. Grease 13" x 10" pan with butter. Line pan with 13" x 13" parchment paper.

. Whisk egg whites on medium-slow speed till thick foam forms. Gradually add castor
sugar whilst continuing to whisk. Keep whisking till egg whites are at soft peak stage.
Reduce speed to slow and continue to whisk till firm peak stage (when whisk is lifted,
egg whites form peak that's hooked).

3. Add yolks to whites in 4 batches. Whisk on slow speed till evenly mixed after each
addition. Sift half of cake flour into mixture. Add salt. Mix with whisk till almost even. Sift
remaining cake flour into mixture. Mix with whisk till just even. Add vanilla extract and
corn oil. Fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-
3 times.
4. Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter
into corners of pan. Jiggle till batter is level. Tap pan against worktop twice. Bake on
middle shelf till middle of cake is springy when pressed, 10-11 minutes. Remove from
oven. Drop pan from1' high 3-4 times. Unmould cake onto wire rack. Peel parchment
paper from sides of cake. Leave till cool.

5. To assemble, place cake on new sheet of parchment paper, face down. Peel
parchment paper from bottom of cake. Spread evenly with chocolate spread or whipped
cream. Place mandarin orange, if using, in middle of cake. Roll cake as shown in video.

6. To cut chocolate spread Swiss roll neatly, dip serrated knife in hot water before each
cut and wipe dry/clean with paper towel. For orange and cream Swiss roll, chill till cream
filling is set, then use a serrated knife that's wiped clean after each cut.

7. Orange and cream Swiss roll is best eaten after an overnight rest in the fridge, when
the filling has had time to perfume the cake. Chocolate spread Swiss roll should be
chilled or eaten once it's made. Otherwise, oil separates from the spread and seeps into
the cake, making it hard.