Auntie A tried my sugar roll recipe but failed. She tried a few other recipes online but they didn't turn out well too. So she returned to her regular recipe which she claimed was the "perfect" swiss roll, soft and fluffy. I asked for the recipe and made it last Sunday.
I was over the moon when the skin remained intact while I was rolling it, BUT I realised the texture of the cake was crumbly. My heart sunken :-(
If you give one recipe to 10 bakers, they may all churn out different results. And this was exactly what happened to us. Auntie A tried my recipe but it didn't turn out well. Now that I'm using her trusted recipe, I couldn't get the soft and fluffy texture. Maybe it's just me, when it comes to sponge cake recipe, I just couldn't get it correct. I still feel more confident doing the egg separation method.
Anyway, I'm posting the recipe for my own records and for those interested (and probably better luck than me), do give it a try and let me know how the cake turns out.
Strawberry Swiss Roll
80g self raising flour, sifted
40g corn oil
Strawberries, hulled and halved
- With an electric mixer, whisk eggs and sugar on HIGH speed until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
- Add sifted flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions.)
- Add corn oil and fold with spatula until well blended.
- Pour batter into 11" X 14" baking tray (lined with parchment paper) and bake at pre-heated oven of 200C for about 10 - 12 mins.
- When the cake is cooked, leave to cool completely.
- Spread a thin layer of whipped cream onto the sponge cake and lay the sliced strawberries evenly on top of the cream.
- Roll it up and chill in fridge before serving.