Mini Swiss Roll

Ingredients :

Egg Yolk 44g Orange Juice 35g

Sugar 20g Plain Flour 60g

Baking Powder 1/2 tsp Vegetable Oil 42g

Egg White 87.5g Sugar 38.5g

Cream of Tartar 5/8 tsp Jam Some

Preparation Work :

1. Prepare a 22 cm x 26 cm x 2cm swiss roll tin, line it with greaseproof paper with about about 2 - 3 cm higher than the tin to provide more room for well risen.

2. Preheat the oven to 190^oC.

Method :

1. Sift the flour with the baking powder in a bowl.

2. Separate the egg yolk and egg. Slightly beat the egg yolk and add 20g of sugar in, stir well and slightly whisky till the sugar is completely dissolve.

3. Mix well after add in vegetable oil, add in orange juice, mix well. Fold in the flour and mix them well.

4. Add cream of tartar and 38.5g of sugar in egg white. Whisk the egg white with an electric mixer until it is glossy and can hold a ribbon tail. Add 1/2 of the batter into the egg white and fold them in carefully. Then carefully fold in the remaining batter.

5. Pour the sponge mixture into the prepared tin and level the sponge. Bake for 15 mins.

6. Wait until the cake is cool. Place another piece of greaseproof paper on the work surface, invert the cake on it, detach the lining paper from the cake. To make it easier to roll slightly cut on the edge of the cake. Spread the jam to the edge of the long sides and to within 5mm of the short sides. With the help of the paper, roll the cake up, starting at one short side. Grip the roll for 30 mins, until it holds it shape.

　

Gist：

1. Should take extra care when separate the egg yolk from the egg white. Make sure the utensils are clean and dry as well before whisk the egg white. Otherwise it is difficult to make it stiff enough.

2. Don't over whisk, otherwise the cake will not be soft and sponge.

3.
You can use whipping cream instead of jam.

4. The bamboo matte (the one we use to make sushi) will be very helpful, if you found it is difficult to roll the cake up.

Ingredients :
Egg Yolk	44g	Orange Juice	35g
Sugar	20g	Plain Flour	60g
Baking Powder	1/2 tsp	Vegetable Oil	42g
Egg White	87.5g	Sugar	38.5g
Cream of Tartar	5/8 tsp	Jam	Some

Preparation Work :
1.	Prepare a 22 cm x 26 cm x 2cm swiss roll tin, line it with greaseproof paper with about about 2 - 3 cm higher than the tin to provide more room for well risen.
2.	Preheat the oven to 190^oC.

Method :
1.	Sift the flour with the baking powder in a bowl.
2.	Separate the egg yolk and egg. Slightly beat the egg yolk and add 20g of sugar in, stir well and slightly whisky till the sugar is completely dissolve.
3.	Mix well after add in vegetable oil, add in orange juice, mix well. Fold in the flour and mix them well.
4.	Add cream of tartar and 38.5g of sugar in egg white. Whisk the egg white with an electric mixer until it is glossy and can hold a ribbon tail. Add 1/2 of the batter into the egg white and fold them in carefully. Then carefully fold in the remaining batter.
5.	Pour the sponge mixture into the prepared tin and level the sponge. Bake for 15 mins.
6.	Wait until the cake is cool. Place another piece of greaseproof paper on the work surface, invert the cake on it, detach the lining paper from the cake. To make it easier to roll slightly cut on the edge of the cake. Spread the jam to the edge of the long sides and to within 5mm of the short sides. With the help of the paper, roll the cake up, starting at one short side. Grip the roll for 30 mins, until it holds it shape.

Gist：
1.	Should take extra care when separate the egg yolk from the egg white. Make sure the utensils are clean and dry as well before whisk the egg white. Otherwise it is difficult to make it stiff enough.
2.	Don't over whisk, otherwise the cake will not be soft and sponge.
3.	You can use whipping cream instead of jam.
4.	The bamboo matte (the one we use to make sushi) will be very helpful, if you found it is difficult to roll the cake up.