Swiss Roll

Making swiss roll is so easy now that i have a dear friend, Lena who so graciously arranged a big box of cake emulsifier. I had shy away from using this as years ago when i used it, it gave an aftertaste to the cake. After discussing with the younger bakers who said that there is no aftertaste, decided to give it a try again. True it has no aftertaste.



Ingredients:

3 egg yolks
6 egg whites
50 gm ice water
150 gm sugar
1 tbsp cake emulsifier
1 tsp baking powder
100 gm cake flour
60 gm cornflour
1 tsp vanilla

75 gm melted butter

Filling:

Raspberry jam(or whatever jam desired)


Method:


Preheat oven at 400 f.

Grease and Line a swiss roll pan 10" x 15" with greased proof paper.

Whisk all the ingredients except the melted butter until double and stiff.

Add in melted butter and whisk to mix.

Pour into prepared pan and put to bake for 10 to 12 minutes or until top is brown(do not overbake)

On a slightly damp kitchen towel, dust with confectioner's sugar.

Overturn pan on to kitchen towel and leave to cool.

When cooled, remove pan and greased proof paper.

Trim edges, spread with jam and roll tightly using the towel to aid the rolling.


Serves