White Christmas

I've been really busy the past 1 week and didn't have much energy to blog.  Here I am with another over-due post :P

I made this upon the request of SIL LY.  Tried a new recipe and I thought the texture seems better than my previous logcake.  It was originally a chocolate swiss roll recipe but I just omit cocoa powder and substituted with flour to get a basic swiss roll.  Also I didn't follow to bake at a lower temperature for a longer time.  The end result was satisfactory despite not following instructions ^-^

Bought a can of blueberry pie filling for this log cake but unfortunately my kids didn't quite like it (only DD3 enjoyed the cake).  Also, I didn't manage to roll up the swiss roll tightly so it became oblong instead of round.

Swiss Roll
Ingredients
4 Egg Yolks
40g Corn Oil
100g Cake Flour
80ml Water
4 Egg White
40g Castor Sugar
1 tsp Lemon Juice (optional)

Method

1. In a bowl, using hand whisk, whisk yolks, oil, water and sifted cake flour until well blended.  Set aside.
2. In another bowl, using an electric mixer, beat till the whites are frothy. Add in lemon juice and beat till soft peaks.
3. Add in sugar gradually and beat till stiff peaks.
   
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. Pour batter into 11" X 14" and bake at pre-heated oven of 200C for about 10 - 12 mins.
   
7. When the cake is cooked, leave to cool completely.
   
8. Spread a layer of whipped cream/butter cream/jam onto the sponge cake. Roll it up and chill in fridge before serving.