Recipe: Perfect Swiss Roll Cake with Snow-White Swirls

Swiss Roll Cake with Snow-White Swirls.

You can cook Swiss Roll Cake with Snow-White Swirls using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Swiss Roll Cake with Snow-White Swirls

1. You need 3 of Egg whites (large).
2. It's 30 grams of Sugar (for making meringue).
3. You need 5 grams of Cornstarch.
4. It's 2 tbsp of △Milk.
5. It's 1 tbsp of △Vegetable oil.
6. You need 20 grams of △Sugar.
7. You need 35 grams of △Plain flour.
8. You need 2 of or 3 drops △Vanilla extract.
9. You need 100 ml of ☆Whipping cream (or heavy cream).
10. Prepare 1 tbsp of ☆Sugar.

Swiss Roll Cake with Snow-White Swirls instructions

1. When you whisk the egg whites, the temperature should be about 10°C. Remove the eggs from the fridge just before starting to whisk. Pre-heat oven to 160°C..
2. Whisk the egg whites along with with cornstarch until frothy. Add the sugar in 2 batches and continue to beat until stiff peaks form. For the last 1 to 2 minutes turn down the speed of hand mixer to low and whisk to even the texture..
3. Mix the △ vegetable oil and sugar and stir in the milk. Sift the flour into there and whisk well..
4. Add 1/3 of meringue into the milk and oil mixture from Step 4 and stir lightly by carrying the mixture up from the bottom to the surface. Add another 1/3 of meringue and stir like you did before..
5. Add Step 5 into the rest of meringue and stir lightly by carrying the mixture from the bottom to the surface (but you have to combine evenly)..
6. Add a few drops of vanilla extract and stir quickly..
7. Pour the batter onto a baking sheet lined with baking parchment and bake in the oven pre-heated to 160°C for about 12 to 13 minutes. (if possible place another sheet of paper under the baking parchment and the finished sponge will look pale and white.).
8. This is the result..
9. Whip the cream until stiff with sugar. After the sponge has cooled spread the whipped cream on top of the sponge and roll. Chill in the fridge..
10. For the leftover egg yolks: Mix with mentsuyu noodle sauce, shiso leaves and garlic-flavoured soy sauce and leave to sit overnight. Serve with piping hot cooked rice. It's so tasty!.