Cooking Delights: Swiss Roll

This is my first sponge cake and it has turned out very well.Sponge cakes are very light and airy. Beating the eggs separately makes the cake very spongy and light.For the fillings you can use any filling of your liking such as ganache,jam or lemon curd.

Note: Separate the eggs when they are cold and taken out from the fridge.Cover and leave it for 30 minutes.
My ingredients are according to the size of my baking tray.
My baking tray is 13 X 9 inch.

Ingredients for sponge cake:
Eggs -3 ,
Egg yolk-1,
Cake flour- 4 tbsp or 25 gms ( to make cake flour,( take one measuring cup and put 2 tbsp of cornflour and rest fill with plain flour ( all purpose flour or maida ).Sieve thrice and you have one cup of cake flour.
Cornflour- 2 tbsp,
Sugar - 1/4 cup plus one tbsp more ( One tbsp will be used to beat with egg white),
Vanilla essence- 1 tbsp,
Cream of tartar or salt - a pinch.

A clean kitchen towel.

Ingredients for Raspberry whipped cream.
Heavy whipping cream- 3/4 cup or 150 gms,

Vanilla essence- 1/2 tsp,
Sugar - 1 tbsp,
Raspberry jam or preserve or any flavoured jam- 1/3 cup.

Icing sugar ( sieved ) for dusting -3 to 4 tbsp.

Preheat oven to 230 C or 450 F
Butter your tray and then line it with butter paper .
Butter and flour the butter paper.
Separate 2 whole eggs and keep the yolks and whites in separate bowls.
To the 2 yolks add one whole egg and one more yolk.
So in one bowl we have 3 egg yolks plus one whole egg.
In another bowl we have 2 egg whites.
Allow the eggs to come to room temperature.
Sieve together cake flour and cornflour in a bowl.

Whisk with wire whisk.
Place the egg yolks and whole egg in a mixing bowl along with 1/4 cup grounded
white sugar.

Beat on high speed for 5 minutes or until thick,pale and fluffy( when you slowly raise the beater ,the batter will fall back into the bowl in slow ribbon).
Then beat in the vanilla essence.

Remove the blade and sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula just until the flour is incorporated.

Sift the remaining flour mixture into the batter and fold in.

In a clean bowl ,beat the egg white until foamy,add salt and continue beating until soft peaks form.

Gradually add the sugar and beat until stiff peaks form.

Gently fold a little of the egg white into the batter to lighten it ,and then add the rest of the white.

Pour the batter into the prepared pan spreading evenly with an offset spatula or knife .Tap the tray on the counter to remove any bubbles.

Bake for 6 to 8 minutes or until golden brown and when lightly pressed springs back immediately.

Upon removing the cake from the oven sprinkle one tbsp of icing sugar with a sieve strainer.

Run a knife around the edges of the cake to loosen it.

Cover the tray with the kitchen cloth and holding it from the center ,keep the tray side ways ( long side )and then turn the tray upside down.

Remove the tray and peel out the butter paper from the cake.

Sprinkle some more icing sugar.

You can fold the cake from the short side or long side( whatever )
I have folded from the short side.

Fold the cloth from the short side and roll the cake.

Transfer the cake to cool on wire rack.

As the cake cools we make the filling.

Raspberry cream:
Keep the bowl and beating blade in the freezer for 15 minutes.
Place the whipping cream,vanilla and sugar into the bowl and beat until soft peaks form.