You have no idea how many times I failed in my attempt to bake a swiss roll. Every time I see a picture of a swiss roll, I would think it s that simple to bake. But it is not when I tried and wasted the ingredients once the sponge cracked and failed to rise. I gave up ever since. Only recently I found a very simple swiss roll recipe where the eggs are separated and that could be the reason the sponge turns smooth and rolls easily. Can’t wait so I baked it today. It pays off. I am so happy the swiss roll I baked a while ago is a success because it didn’t crack when I rolled and the texture is so soft and light. Hey I can smile now and feel rejoice that I finally baked a swiss roll!

Ingredients

• 3 eggs, separated
• 1/2 cup castor sugar
• 1/2 tsp vanilla essence
• 3/4 cup self raising flour
• 2 tbsp hot milk

Filling

• whipping cream 215gm, 4 tbsp castor sugar, a drop of vanilla essence(whisk till soft peaks)
• any fruits to lay on centre on the sponge

Method

1. Preheat oven to 200’C. Grease 25cm x 30cm swiss roll pan. Line with baking paper extending paper 5cm over short sides.
2. Beat egg white in small bowl with electric mixer until soft peaks form. Add sugar 1 tbsp at a time, beating until dissolved between additions. With mixer moving, add egg yolks one at a time, beating until mixture is pale and thick. This will take about 10 minutes.
3. Pour hot milk down side of bowl, add triple shifted flour. Working quickly, use plastic spatula to fold milk and flour through egg mixture. Pour mixture into pan, gently spreading into corners.
4. Bake for 8 minutes. Meanwhile place a piece of baking paper cut same size as pan on board or bench.
5. Turn cake immediately onto the baking paper. Cooled for a few minutes and peel away the lining paper.
6. Spread evenly the whipped cream and lay any fruits(peeled oranges,canned fruits) on centre of the cake.
7. Using the paper as a guide, roll the longest side of sponge gently. Voila! Happy Days!