Vanilla Swiss Roll with Vanilla cream
Recipe: makes 1 8x8 cake AND 1 27x20cm pan (which is what you want, 8x8 is just leftover)
120g egg white
bking powder 1/2 tsp
1/4 tsp baking soda
vanilla cream: 200g cream, 20g sugar,1/2 tsp vanilla, 1/4 tsp rum
180C. Line pans with baking paper ,Beat whites until foamy, add 60 sugar, beat until soft peaks. Set aside
Beat yolks until foamy, add sugar, whisk until pale and yellow. Pour in milk and oil. Sift in flour, baking powder, soda. Fold in meringue. Pour mixture into 8x8 pan until you see the thickness is about 2cm. Leftover, pour in 27x20cm pan.
Separately (another occassion) if you want a more moist but not rollable and will break so not suitable for swiss roll sponge pour everything into 27x20cm pan. It is amazing, that sponge, suitable only for tea snacks.
Bake 15minutes. Cool. Do not roll or do anything with it.
Vanilla Cream: Beat cream until foamy, gradually add sugar, beat until soft peaks, add vanilla and rum, beat until stiff.
Spread cream on sponge. Roll. Decorate with melted chocolate.