Vanilla Swiss Roll

Vanilla Swiss Roll with skin
Because of this wonderful recipe, I made four of these because I loved how they could roll and not crack so easily! For the other swiss rolls, I peeled off the brown layer of skin, because I recall my cake instructor that the brown skin does not taste good in a cake. But I kept it on for the one in the picture because I usually don't bake it till there's a skin. So now all I have to work on is the cutting the swiss roll and not letting the knife marks show!

Vanilla Swiss Roll
from Christine's Recipes Blog

3 large egg yolks
50g caster sugar
1/4 tsp salt
85g milk (I used 2%)
55g corn oil
1/4 tsp vanilla extract
100g cake flour
1 tsp. baking powder

3 egg whites
1/8 tsp. cream of tartar
50g caster sugar

Use a whisk to mix egg yolk, caster sugar and fine salt into a thick batter. Pour in milk & mix well. Pour in corn oil & vanilla extract, mix them up thoroughly. Then, sift in cake flour & baking powder into the batter, stir slowly into a thick batter.
In another clean mixing bowl, use high speed to whisk egg white & cream of tartar until foamy, then slowly add in the caster sugar and whisk until stiff peak.
Mix half of the egg whites into the egg yolk batter, use a spatula to mix well. Mix in the rest of the egg whites and fold until smooth.
Pour batter into a lined 12"x 12" swiss roll tray. Bake in the pre-heated oven and bake at 180
°C for about 15 minutes. When the cake is baked & cool down, spread some jam or frosting on the surface and roll it up. 

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