Swiss Roll Cake 

Ingredients

For the Cake:

4 large eggs (separated)

1/4 cup vegetable oil

1/2 cup whole milk

1/2 cup granulated sugar (divided into 30g for yolks and 50g for whites)

1 tsp vanilla extract (or other flavoring)

1 cup cake/pastry flour

For the Whipped Cream:

• 1 cup heavy cream

• 2-3 tbsp powdered sugar (adjust to taste)

Instructions

1. Prepare the Eggs:

Remove the eggs from the fridge and separate the egg whites from the yolks. Let the egg whites come to room temperature (this helps them whip better).

2. Make the Egg Yolk Batter:

In a mixing bowl, whisk together the egg yolks and 30g of granulated sugar until well combined.

Add in the oil, milk, and vanilla extract, whisking until smooth.

Sift the cake flour over the mixture and gently fold until there are no lumps.

3. Whip the Egg Whites:

In a clean mixing bowl with a whisk attachment, add the room temperature egg whites.

Start mixing on low speed until foamy.

Gradually increase the speed and slowly pour in the remaining sugar.

Continue whipping until soft peaks form (the egg whites should be fluffy and shiny).

4. Combine Mixtures:

Gently fold about one-third of the whipped egg whites into the egg yolk batter to lighten it.

Carefully fold in the remaining egg whites in two additions, being cautious not to deflate them.

5. Bake the Cake:

Preheat your oven to 375°F (190°C).

Line a baking tray with parchment paper.

Pour the batter into the prepared tray and tap it gently to release air bubbles.

Bake for 14-15 minutes until golden brown and springy to touch.

Once baked, drop the cake from a height of about 1 foot to prevent shrinkage.

6. Cool the Cake:

Allow the cake to cool on a wire rack for about 10-15 minutes, just until it’s slightly warm.

7. Make the Whipped Cream:

While the cake is cooling, prepare the whipped cream. Chill a mixing bowl in the fridge beforehand.

Pour heavy cream into the chilled bowl, add powdered sugar, and whisk until stiff peaks form. Be careful not to overwhip.

8. Assemble the Swiss Roll:

Once the cake has cooled slightly, carefully remove it from the baking tray by lifting it with the parchment paper.

Spread an even layer of whipped cream over the top of the cake.

Starting from one end, gently roll the cake into a log shape using the parchment paper to assist.

Once rolled, wrap it in plastic wrap and refrigerate for at least an hour to set.

9. Serve:

Slice into pieces and enjoy your delicious Swiss roll cake! You can dust it with powdered sugar or drizzle with chocolate sauce if desired.

Enjoy your homemade Swiss roll cake!