Swiss Roll

Swiss Roll

Ingredients:

• For Sponge Cake:

1. Large eggs - 2 + 2
2. Large egg yolk -1 (** we will not use the whites of this egg)
3. Sifted cake flour -1/3 cup (35 grams)
4. Cornstarch (corn flour)- 3 Tbs (30 grams)
5. Granulated white sugar (divided)- 1/2 cup (100 grams)+ 1 Tbs (15 grams)
6. Vanilla extract -1 ts
7. Cream of tartar- 1/4 ts (optional)
8. Salt - 1/4 ts
9. Confectioners sugar - 4 Tbs (to sprinkle on the top of the cake)

• For whipped cream:

1. Cold heavy whipping cream (double cream)--1 cup (240 ml)
2. Vanilla extract -1/2 ts
3. White sugar-1 Tbs (15 grams)
4. Cocoa powder- 2 Tbs

Method:

1. Take a 17x12 inch (43x30 cm) baking pan and lightly butter, or spray with a nonstick vegetable spray. Line it with parchment paper, and then again spray with a nonstick vegetable/flour spray.
2. Separate 2 eggs placing the yolks in one bowl and the whites in another bowl. (Tips 1: Separate the eggs while they are cold, cover the bowl and set aside to come to room temperature. Tips 2: Be careful while separating egg that the yolk do not break down. If it break down and a little part of it remain in the white, then the egg white will not form into foam.). Add the additional yolk and remaining two whole eggs to the separated yolks bowl, and set them aside.
3. Take the flour, the cornstarch and salt in a bowl and whisk them to just mix all dry things together.
4. Now add sugar to the yolk's bowl and beat with your hand mixer or stand mixer on high speed for five minutes, or until it become thick, pale yellow, and fluffy.(Tips: When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then add the vanilla into it and beat for a minute.
5. Take the dry ingredients and sift half of it over the beaten egg. Then fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in like before.
6. Now take the bowl where you kept your egg white (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer until it become foamy. Add the cream of tartar, sprinkle the 1 Tbs sugar and start to beat again until stiff peaks form.
7. Now gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites and gently fold them (remember do not over mix them otherwise you will lost the softness of your cake).
8. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon.
9. Preheat your oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. 
10. Bake your cake for about 6-8 minutes or until it become golden brown in color and when lightly pressed, springs back or inserting a toothpick comes out clean.
11. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean cloth or dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Then set aside to cool down.
12. Preparing Chocolate whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for one hour. Then beat the mixture until stiff peaks form.
13. Assemble cake:  Once the cake has cooled unroll the cake, spread with the cream and re roll it. Then cover the cake and chill in the refrigerator for a few hours. Just before serving,dust with confectioners sugar and cut in pieces