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:
- 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. - 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.
- 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. - 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. - 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. - Roll the cake:
– Carefully roll the cake without the towel.
– Transfer the rolled cake to a serving dish, seam side down. - Serve:
– Cut the ends of the Swiss roll for a neat presentation.
– Slice and serve as desired.