The Baking Diaries since March 30th, 2011

Vanilla Swiss Roll with Vanilla cream

credits!

Recipe: makes 1 8x8 cake AND 1 27x20cm pan (which is what you want, 8x8 is just leftover)

120g egg white

60g sugar

80g yolk

20g sugar

60g oil

60g milk

80g flour

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.