Strawberry Roll 草莓卷

I was having this huge urge to bake but I had no eggs at home as I've used up my entire supply this week! I was brainstorming for all sorts of stuff that didn't quite need eggs. Just then, I received a text from dearest Sharron! She asked if I could help her bake a Swiss Roll for her girls.. and so I thought, why not? She delivered the eggs to me and I started baking the cake. 

This cake is similar to the Ribbon Swiss Roll I did but just slightly thinner. This cake is so fluffy and soft that it's kinda unimaginable that it was baked without any of those cake stabalisers/improvers that I dread and will not use. So this cake is relatively simple to bake and it takes slightly less than an hour in all to bake. 

Strawberry Roll Recipe

This yields one 9" Swiss Roll using a 9" by 11" swiss roll tin

3 eggs, 55 - 60g each (1 yolk will be unused) [Room temperature]

50g castor sugar

45ml water

30ml oil (non-flavoured)

60g cake flour

1 tsp vanilla bean paste

1/4 tsp corn flour

About 1 jar of strawberry jam/preserve (I used the one from Crabtree & Evelyn)

1-2 tsp cocoa powder

Steps

Preheat oven to 170 degree Celsius. Separate egg yolks from white. Use only 2 yolks and 3 whites. Add 22g of sugar to the yolks. Mix well.

Grease and line the baking tin.

Measure the oil and water. I dumped them together since they're gonna be poured into the same batter.

Add the oil, water and vanilla bean paste into the egg yolk batter. Mix well.

Sift the cake flour in.

Mix well.

Whisk egg whites till bubbles appear (3-5 seconds) and add corn flour. Mix well.

Add remaining 28g of sugar and whisk till stiff peaks are formed.

Take 1/3 of the meringue and add it to the egg yolk batter. Fold in well. 

You should get something like this.

Add remaining meringue into egg yolk batter and fold in. I love to fold in the whites using my bare hands so that I can feel where I've not folded. (Click on link for video tutorial!)

Pour batter into baking tin. Spread it out as evenly as possible with a spatula. Bake for 14 minutes or till' toothpick comes out clean. 

As soon as you can, remove the cake from the baking tin by inverting it onto a cake board. Peel off the baking paper.

Place baking paper back onto the same cake where you peeled it from. Invert the cake and remove the cake board.

The cake board should be slightly difficult to peel off but that is what we would want: to use the cake board to peel off the 'dry' layer of the cake. 

This is how much 'dry layer' I peeled from the surface of the cake.

While the cake is still hot, roll it into shape. You should get a relatively skinny roll. Allow it to cool for 10 minutes. Unroll and remove baking paper (use it as the base now) to 'dress' up the roll.

Spread jam/preserve over the insides of the swiss roll. Roll it back up. As the roll has already been 'moulded' into shape, there is no need to slit it like what some other recipes ask for in order to roll the roll better.

I used lined paper to cut alternate lines for a template. Place template over Swiss roll.

Dust cocoa powder over the template and remove. This can be kept in room temperature stored in an air-tight container or chilled in the fridge while kept in an air-tight container. 

You should get a soft and fluffy Swiss Roll that's good for all to enjoy! I used to underestimate the goodness of a good Swiss roll but this recipe is definitely a keeper!

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: