Vanilla Swiss Rolls
This Vanilla Swiss Rolls Recipe will help you make soft,light,delicious Vanilla swiss roll cake in three simple steps
For the cake
- 4 Egg yolks (18 - 20 gr/ yolk) - room tempt.
- 20 g Granulated sugar
- 40 ml Milk
- 40 g Oil
- 1 tsp Vanilla extract
- 30 g All purpose flour
- 30 g Corn starch
- 4 Egg white (30 - 35 gr/ egg white) - room tempt
- 1/4 tsp salt
- 60 g Granulated sugar
- 1 tsp Cream of vinegar/lemon juice/cream of tartar
- 125 ml Whipping cream
- 20 g Granulated sugar you can also use fruits you like.
Separate the egg yolks and whites.
Beat the egg whites.Make sure the egg whites are at room temperature before you start beating.Because it is very difficult to whip up the cold egg whites.Adding a teaspoon of vinegar,lemon juice or cream of tartar (an acidic ingredient)will help the egg whites to form more stabilized peaks.Start beating the egg whites on low speed and add 3/4 part of sugar (60 g)little by little.As we beat,we see that the volume of egg whites become bigger and they looks glossier.Beat until we get stiff peaks.It may take around 6 minutes.
Mix together all the rest of the ingredients.
Whisk the egg yolks and the rest of sugar until they are pale yellow in color.And then add the liquid ingredients(milk ,oil and vanilla essence)Whisk until we have a nice smooth mixture.Sift in the dry ingredients i.e. corn starch and plain flour in small batches and mix together until everything is well incorporated.
Blend together the white and yellow mixtures
Take 1/3rd of the beaten egg whites and gently mix it with the egg yolk mixture.This will help to loosen the egg yolk mixture and then mix this with the egg whites and gently mix them together until we get a smooth airy foamy batter.Be careful not to deflate the lovely air pockets that we have created.If we are not gentle enough there are chances that the air pockets may get deflated and as a consequence our cake batter may not be able to rise properly in the oven.
Notes for success
1. Egg white: the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter... otherwise the egg white will not be able to turn foamy (or be whipped to stiff)
2.To make the batter, you may have to separate the eggs which is easier to do when they are cold. But they beat much better at room temperature, it takes about 20 minutes to get there.
3. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it's baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.