Pumpkin Swiss Roll with Chocolate Chips

I'm falling in love with swiss roll making for one simple reason - baking time is merely 10 mins!  With some leftover pumpkins, I made this pumpkin swiss roll from Kang & You Favourite.

I was trying to replicate an effect like this one here but unfortunately, the chocolate chips were stucked onto the parchment paper when I tried to peel it off.  The cake turned messy and ugly.  It didn't occur to me that chocolates melt.  I need to give myself a slap *piak*

DS2 loves this cake and requested for me to pack some for his school teachers but I explained to him I'll bake a nicer swiss roll for his teachers next time, I promise.

The texture of this cake is soft and fluffy.  DS2 had 2 slices and DD1 ate 1 as she had just finished her lunch.  DD3 is still taking her nap so no chance to try it yet ;-)

Pumpkin Swiss Roll with Chocolate Chips
Ingredients
(A)
4 Egg Yolk
40ml Oil
100g Cake Flour
100g Pumpkin Puree

50ml Water

(B)
5 Egg White

35g Castor Sugar

1/8 tsp Cream of Tartar

Method

1. Combine (A) together until well blended, leave aside.
2. Beat egg whites with electric beater till frothy, add in cream of tartar and whisk till soft peak.
3. Add in sugar gradually and beat till stiff peaks are formed.
4. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
5. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
6. Sprinkle some chocolate chips on the tray and pour the batter into tray.  Bang the pan to release air bubbles.
   
7. Bake in preheated oven 200°C for 10 - 12 minutes or till cooked.
8. When the cake is cooked, leave to cool completely.
9. Spread a layer of whipped cream/butter cream/jam onto the sponge cake. Roll it up and chill in fridge before serving.