Recipe: Swiss Roll

Ingridients:

• 3 eggs 
• 30g Icing Sugar
• 1/2 tsp Cream of Tartar
• 30g Caster Sugar
• 2 tbsp Milk
• 35g Self Raising Flour
• 20g Corn Flour
• 1 tbsp Corn oil (or vegetable oil or olive oil)

For Filling:

• Thickend Cream 125ml with 4 tsp of Caster Sugar. 

Method
1) separate egg white and egg yolk
2) Self Raising Flour + Corn Flour - mix together the flour and have it shifted
3) 3 egg yolks + 30g Caster Sugar + 2 tbsp Milk - mixed it until it is creamy but not too bubbly. *add in green tea powder or pandan essense at this stage if you want*
4) 3 egg white beaten 2-3 mins and when you see bubble, add in the Cream of Tartar. Beat for another 2-3 mins and then slowly add in the Icing Sugar and beat for another 2 mins until stiff peaks form.
5) Fold in egg whites to egg yolks.
6) Sift the flour to the mixture then quickly add in Corn Oil
7) Pour the bater in the lined baking tray and level it
8) Baked for 10-12mins at 180" (or 17mins at 170") until golden brown and you use a toothpick and it stand on its on
9) Remove from oven and transfer to a wire rack and let it cool down
10) While it is still warm, turn it to another larger baking paper and peel of the baking paper. Spread the filling and then roll.

Baking in the oven

Out from the oven

Beaten Egg Whites

Final Product