Ingredients:

For the sponge cake:
– 4 large eggs
– 3/4 cup granulated sugar
– 1 teaspoon of vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon of baking powder
– 1/4 teaspoon of salt
– 1/4 cup of milk
– 1/4 cup vegetable oil

For garnish :
– 1/2 cup strawberry jam (or any jam of your choice)

Instructions:

  1. Prepare the sponge cake:
    – Preheat your oven to 350°F (175°C).
    – Line a 10 × 15 inch (25 × 38 cm) jelly pan with parchment paper and lightly grease it.
  2. Mix the dough:
    – In a large mixing bowl, beat together the eggs and granulated sugar until the mixture is thick and pale and has doubled in volume. This should take around 5-7 minutes.
    – Add the vanilla extract and mix until combined.
    – In another bowl, sift together the flour, baking powder and salt.
    – Gradually add the dry ingredients to the egg mixture until just combined.
    – Mix the milk and vegetable oil in a small bowl, then gently incorporate this mixture into the dough until you obtain a smooth consistency.

  1. Bake the cake:
    – Pour the batter into the prepared jelly mold and spread it evenly.
    – Bake in the preheated oven for 10 to 12 minutes, or until the cake is lightly browned and springs back when touched.
  2. Roll the cake:
    – While the cake is still hot, sprinkle a clean tea towel with powdered sugar.
    – Invert the cake onto the cloth and carefully peel off the parchment paper.
    – Starting with a small side, wrap the cake with the towel and let it cool completely.
  3. Add the garnish:
    – Once the cake has cooled, carefully unroll it.
    – Spread an even layer of strawberry jam (or your favorite jam) over the surface of the cake.
  4. Roll the cake:
    – Carefully roll the cake without the towel.
    – Transfer the rolled cake to a serving dish, seam side down.
  5. Serve:
    – Cut the ends of the Swiss roll for a neat presentation.
    – Slice and serve as desired.

By lsijk

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