Swiss Roll

PS: Cake recipe can be used as an easy sheet cake as well! Tastes like a fluffy Japanese-style sponge cake

Adapted from: https://www.youtube.com/watch?v=X0JS9sp5KzE&t=134s&ab_channel=SoraBaking-Tomo

Strawberries and Cream Roll

"Blackforest" Chocolate sponge and cherries roll

MSW Durian Swiss Roll

Ingredients

- 3 eggs (separate yolk and egg white) - 65g sugar (35g for yolk and 30g for egg white) - 60mL water - 40mL vegetable oil - 1 teaspoon vanilla essence - 80g self-raising flour - Red food colouring - 1 teaspoon cocoa powder - Greek yoghurt (drained) or whipped cream as much as you like - Fruit of your choice (strawberries)

ORIGINAL: 1. Mix egg yolk and sugar with mixer 2. Add water, oil, vanilla essence and self-raising flour 3. Remove 2 small portion of batter into separate bowls to add colour 4. Add red and hint of yellow food colouring into one bowl and cocoa powder to another to make it brown 5. Make meringue with egg white and sugar 6. Add 1 tablespoon of meringue each to coloured batter (leave the rest for the final plain batter) 7. Draw with cocoa powder batter. Bake it for 30seconds at 170℃ 8. Pour red coloured batter into piping bag and draw the flowers. Bake it for 1minute at 170℃ 9. Complete the plain batter with mixing the rest of meringue 10. Pour the plain batter over the decoration. Bake it for 14minutes at 170℃ 11. Drain Greek yoghurt (otherwise it will make the sponge very soggy). Add icing sugar and mix well 12. Start decorating! Cover sponge with syrup (warm water with sugar), then spread Greek yoghurt and strawberries 13. Roll it and secure with glad wrap. 14. Rest it in the fridge for 1-2hours before serving

Easier no colour version:

1. Mix egg yolk and sugar with mixer 2. Add water, oil, vanilla essence and self-raising flour

3. Mix this all together into one batter

4. Whip egg whites on low speed for 1-2 minutes

5. Add sugar and whip until meringue forms

6. Gently fold the egg yolk mixture into the meringue. This can be done by adding 2 dollops of the meringue to the egg yolk mixture and stirring, once the mixture has lightened up, pour the batter into the meringue and fold gently with whisk and/or spatula

7. Spread evenly over the tray/cookie sheet (large, flat sheet)

8. Bake for 14 mins at 170℃

9. Once baked, take out of the oven and immediately invert cake out of the tin and onto a large piece of baking paper (top side down)

10. Then, flip the cake around again to get the top side up again

11. Roll as tight as possible to shape the cake

12. Allow cake to cool in this shape

13. Fill with whipped cream/whatever you wish (eg durian, fruits etc)

14. Chill before serving

15. Cut off the ends and serve