LEMON SWISS ROLL

I like Swiss Roll

both healthy & light

I adapted this recipe from

Jeannietay's Basic Swissroll 

from jeannietay.wordpress.com

Swiss Rolls 

if you master the skill of rolling

it is a breeze to make it 

You can have any filling

ranging from simple jams

to luxurious cream and fruits

However you fill it

it is still soft & fluffy as you have always like it to be

Lemon Swiss Roll

(A) 5 egg yolks

      30g oil

      50g milk

      20g sugar

      1 tsp vanilla

      lemon zest from 1 lemon

(B) 5 egg white

      60g castor sugar

      1 tsp lemon juice

(C) 80g cake flour sifted with

      1/8 tsp salt  

1. mix (A) & whisk until combined, set aside

2. beat egg white until foamy, add lemon juice.

3. add sugar gradually & beat to stiff peak

4. add sifted flour into egg yolk mixture

5. fold in 1/3 meringue, mix until smooth

6. add another 1/3 meringue, then final 1/3, gently mix after each addition, until blended

7. pour into a 9" X 11" lined pan, smooth out the top by shaking the pan

8. bake in preheated oven 175'C, on higher rack, for 25-30min until brown

9. remove cake immediately & invert on a piece of clean parchment paper

10. peel off bottom paper lining & gently roll the cake up together with the clean parchment paper

11. leave it to cool before unrolling & applying filling, then re-roll back again.

Filling:

Lemon curd from here