I love Swiss roll but not a fan of making it. I actually have phobia rolling it up. It breaks and cracks on me so many times until I gave up on it. If you check my posting here you can only find 1 posting on Swiss roll. The last time I baked one of this was in 2008. I was talking to my good friend Shereen the other day and she recommended me one recipe and she said “guarantee success”!! That was her exact words LOL. True enough the Swiss roll turns out soft and moist BUT not sure what happen as the skin of the roll peeled off and got stuck on the parchment paper I used for rolling. I suspect that I might need to bake it a bit longer. I will definitely bake this again and hopefully the next time I will do a better job.
Adapted from Dayang Jack
70 gram flour
1 tbsp milk powder
3 large eggs
60 gram sugar
1 tsp vanilla
2 tsp ovalette (cake emulsifier)
60 ml vegetable oil
1 tbsp cocoa powder + 1 tbsp warm water
A few drops of orange coloring
Some strawberry jam (or any jam of your choice)
1. Pre-heat oven to 350 degree F. Line and greased a 7” x 10” Swiss roll pan.
2. Combined flour, milk powder, sugar, vanilla, eggs, ovalette into the mixing bowl. Whisk over high speed until light and fluffy. Using a spatula fold in the oil until well combined.
3. Take out 4 tbsp of batter; mix half of it (2 tbsp) with chocolate paste and the other half (2 tbsp) with orange coloring. Mix well.
4. Pour the white batter into the baking pan, spread evenly. Dollop the orange and chocolate batter on top of it. Give the baking pan a few tap on the kitchen counter to even out the batter.
5. Bake in the oven for 17-20 minutes (depend on your oven) until the top is lightly brown. Remove from oven, let it cool down for 2 minutes and turn it out of the baking pan onto a clean parchment paper.
6. Carefully peel away the baking paper. Spread the strawberry jam evenly overly the cake and with the help of the parchment paper roll up the cake. Let the cake cool completely before cutting into it.