This is my first ever successful attempt at Swiss roll. All my previous attempts ended up in disaster, they either were too dry and broke into three when I rolled it, or too gluggy and heavy. I’m so glad I found this perfect formula now. The recipe is from my old high school friend Jane’s Corner. (PS: she is such a whiz in the kitchen isn’t she?) the black forrest idea was due to the fact that I have half a bottle of sour Morello cherries sitting in the fridge.
Ingredients
For the sponge:
85g of egg yolk (about 5)
25g castor sugar
45g milk
45g vegetable oil
65g self raising flour
20g cocoa powder
170g of egg whites (from 5 large eggs)
80g castor sugar
Filling
200g thickened cream
20g icing sugar
2 tbsp of Kirsch
½ cup of drained sour Morello cherries
Method
1. Preheat oven to 190C.
2. Grease a Swiss roll pan and line it with non stick baking paper.
3. In a clean bowl, beat egg whites and sugar on high speed till stiff peak. Set aside.
4. In a separate bowl, beat the egg yolk and sugar till thick and creamy. Add in milk and oil, then sift in the flour and cocoa powder. Mix until even.
5. Add in 1/3 of the stiff egg white mix into the egg yolk mixture to lighten it.
6. Then slowly and gently fold in the rest of the beaten egg white in batches.
7. Pour into the baking pan. Tap pan to expel big air bubbles.
8. Turn the oven down to 160C.
9. Bake for 12 minutes.
10. Let it cool just slightly in pan, then turn it over onto a large rectangle of non stick baking paper on top of a cake rack to cool until it’s safe to handle.
11. Peel off the lining paper. While still hot, gently and loosely roll the sponge with the aid of the rectangle of baking paper.
12. Let it cool in the rolled up position.
13. In the meantime, beat the cream with Kirsch and icing sugar till stiff.
14. When cool, unroll the sponge, spread with the beaten cream.
15. Sprinkle on the cherries, and roll it up again.
16. Wrap it in the baking paper and leave in the fridge for an hour before cutting.
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