A Letdown at 4th Attempt of Swiss Roll

To truly understand how a real Swiss Roll should be, I went to 2 bakery shops that were on the same stretch and bought a few pre-packed rolls from them.

Look at how thick this choc roll with white cream was.

On a later date, I finally tried to bake another roll since I'd told my colleagues that I'd bake a sugar roll for them.

I used my new gadget which I bought some time back. It's not that user friendly as the egg yolk would some how still found its way to the bottom of the bowl.

Whisking the egg whites with sugar, before adding the egg yolks in one-by-one.

The batter after the addition of of flours and corn oil.

This time, I poured the entire batter into the tray not knowing the exact size.

The roll actually rose pretty high.

Though the time was up, the roll was still slightly uncooked.

I sent the tray back into the oven for another 5-10mins.

After cooling on the rack, the swiss roll cracked after I tried rolling.

I continued to spread strawberry jam on the roll.

And cut up the roll to slices instead, and shared with my dog.

Sugar Roll (http://auntyyochana.blogspot.com/2006/08/sugar-roll.html)

Ingredients:
4 egg white
80 gm. caster sugar
4 egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil

100 gm. Butter cream
invert Sugar - very fine sugar

1. Whisk egg white for awhile, then add in caster sugar gradually.
2. Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
3. Stop the machine, fold in the cake flour and baking powder.
4. Fold in cornoil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 200C for about 10 mins.
5. Take out from tray and leave on the wire rack to cool.
6. Spread butter cream onto the cooled swiss roll and roll into a swiss roll.
7. Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
8. Slice and serve.