Sugar Roll

Despite the failure of my 1st attempt of swiss roll, I didn't intend to give up. It took me quite a while to finally decide to give another try, I know I have to do it or else I will need to "out-source" if I have craving for swiss roll :P.
 
I love the sugar roll from Polar so this time round, I set my target at this.

The sponge cake layer was thin and more layer than Aunty Yochana's so I guess it was due to I was using bigger cake tray (11" x 14").

I believed I might not have handled the battle well enough during the folding process, the texture is not very fine although still spongy when I pressed it.

Both Butter Cream and Sugar Swiss Roll are adapted from Aunty Yochana.

Butter Cream
Ingredients : (yield about 150g butter cream)
33 gm sugar
14 gm water

35 gm egg white (from 1 egg)
100 gm butter

Method :
1. Boil sugar and water till thick but flowy.
2. Whisk egg white till fluffy, then pour in the hot syrup.
3. Continue whisking the egg white till cool.
4. Slowly add in the chilled butter and let it beat till thick and fluffy.

Sponge Cake :
Ingredients :
4 egg white
80 mg caster sugar (I reduced to 60g)
4 nos. egg yolk
1/4 tsp vanilla essence/extract
100 gm. cake flour
1/2 tsp baking powder
40 gm corn oil

Method :
1. Whisk egg white for awhile, then add in caster sugar gradually.
2. Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
3. Stop the machine, fold in the cake flour and baking powder.
4. Fold in corn oil and pour into a 11" x 14" tray or 10" x 14" tray (I suggested to use small tray than 11" x 14" size) and bake at 200C for about 10 mins.
5. Take out from tray and leave on the wire rack to cool.

To Assembly :
Ingredients :
1 sponge cake
150 gm butter cream
invert sugar - very fine sugar (I don't have invert sugar so I replaced by castor sugar)

Method :
1. Spread butter cream onto the cooled sponge cake and roll into a swiss roll.
2. Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
3. Slice and serve.

Verdict?
Despite the thin layer of sponge cake and was not as soft and fine as Polar, the swiss roll still tasted delicious. The sweetness is just nice for me, overall I was very satisfied with the result, at least, I got a decent swiss roll during my 2nd attempt.