By the time I took this so unprofessional picture, I ate like 3 pieces of this super fluffy swiss rolls. The only difference I did this time around was using rice flour added with cake flour. For the cherries, I used canned pitted cherries.
20g castor sugar
30ml vegetable oil
50g cake flour
20g rice flour
1 tbsp cocoa powder
1/4 tsp cream of tartar
50g castor sugar
- Whisk yolks and castor sugar till well combine.
- Add in vegetable oil and mix well.
- Whisk in the sifted flour and milk in 2 batches alternatively.
- In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and lemon juice. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.
- Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.
- Pour the batter into lined Swiss roll pan. Smooth the surface. Give the pan some tap to remove big bubbles.
- Bake in preheated oven at 350 degrees for about 14-15 minutes.
- Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).
- Invert the cake and gently remove the baking paper. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface.
- Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.