Swiss Roll

Below is my Swiss Roll recipe, provided by Amy Leung (one of my church member in Colindale, UK). I have made some edits on the recipe to make it easier to understand. Hope it helps those who like to make their own Swiss Roll. :-)

Recipe
Ingredients for Sponge Cake:
Ingredient a: 7 eggs – separate in 2 different bowls (egg white and egg yolk), 100g sugar - separate in 2 different bowls (50g each)
Ingredient b: 100ml oil and 50ml hot water
Ingredient c: 1 tbsp Vanilla essence, Flour mixture: 80g plain flour, 25g corn flour, 30g milk powder
Ingredient d: 1 / 2 tbsp lemon juice, 2 tsp baking powder, salt
Ingredients for topping:
Ingredient a: 500ml Double Cream, 10g sugar

Method
Sponge cake:
1. Mixture A: Whisk egg yolk with small amount of sugar, then more sugar & whisk. Then add ingredient b, whisk slightly. After that, add ingredient c, whisk slightly.
2. Mixture B: Whisk egg white – gradually add all the sugar, baking powder. Half way – add lemon juice and whisk until thick.
3. Add a pinch of salt to mixture A. Then add some mixture B and whisk very slightly. After that add all the mixture A to mixture B and whisk very slightly.
4. Transfer into a baking try (remember put baking paper). Bake for 15-20 minutes at 170oc
Topping:
1. Whisk double cream with small amount of sugar, then more sugar until thick and creamy.
2. Apply all the creamy double cream on the top of sponge cake, the roll.

This is how the sponge cake look like after baking.
The double cream have to be whisk until it looks like this.

My home made Swiss roll!!
Although it may not look as good as the Swiss roll selling outside, but it tastes very nice!