4 egg yolks, room temperature
10g caster sugar
1/4 tsp salt
1 tsp vanilla extract
65g plain flour
5g corn flour
1 tbsp Nescafe
4 egg whites, room temperature
45g caster sugar
Filling: (Beat thickened cream and icing sugar together until light and fluffy)
95g thickened cream
10g icing sugar
- Preheat oven to 160°C. Brush a 22 x 32 cm Swiss roll pan with melted butter and line with baking paper.
- Sift plain flour, corn flour and Nescafe together. Set aside.
- Using a hand mixer, beat egg whites in a clean, dry mixing bowl until foamy. Gradually add in sugar and beat until until soft peaks form . Set aside.
- Using the same hand mixer, beat egg yolks, salt, sugar and vanilla extract until pale and thick. Beat in oil and then milk. Fold in flour mixture.
- Pour one third of the meringue into the egg yolk mixture using a hand whisk. Then gently fold in the remaining meringue in two additions using a spatula.
- Pour the batter into the prepared tray. Spread evenly using a scraper. Knock the tray on the benchtop to remove air bubbles trapped in the batter.
- Bake in a preheated oven for about 20 minutes or until the sponge feels springy to the touch.
- Remove from pan. Cover with baking paper and place on a wire rack to cool.
How to roll up a Swiss Roll:
- Flip the sponge onto a baking paper larger than the sponge and peel away the lining paper.
- Trim off the stiff edges with a sharp knife.
- Slice out a small strip of sponge on a 45 degree angle on both ends.
- With one of the shorter edges of the sponge nearest to you, score a line approximately 2.5 cm away from the edge, cutting right across the sponge, making sure the cut is not too deep; this will help you when you start to roll the sponge.
- Spread evenly whipped cream over the sponge.
- Starting with the short edge and using the baking paper as a guide firmly roll up the cake. Wrap in baking paper and place, seam-side down, on a baking tray.
- Chill in the refrigerator for about 30 minutes to set. Cut into slices to serve.