Rainbow Swiss Roll

I am submitting this to Aspiring Bakers #9 – Swiss Rolling Good Times!(Jul 2011) hosted by Obsessedly Involved with Food .

This method is the same as chiffon cake, the egg whites are beaten to stiff peak and then slowly mixed into the yolk mixture.

Ingredients

Egg Yolk -  4 

Olive Oil -  40g

Cake Flour -  110g

Water - 60g

Egg White - 5

Castor Sugar - 40g (add more if u like sweet)

Lemon Juice 1/2  tsp

4 colors

Filling- whipping cream

Method

• Combine Ingredient 1 - 4 until well blended, leave aside. 
• Beat egg whites with electric beater till frothy, add in sugar and lemon juice, then continue to beat till stiff peaks are formed.
• Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk. Divide batter equally to 4 bowl and color them with your choice.
• Pour batter into tray and bang the tray to release the bubbles.
• Bake 350 degrees  for 17 minutes or till cooked.
• Remove from oven, let it cool with a damp towel on top.
• Spread whip cream on top and roll tightly.  Store for about 1/2 hour before serving.