I finally plucked up the courage to re-attempt a swiss roll.  It's because I've failed many times. Either the sponge is too dry, or it will end up looking like this - with holes in between.

This may seem like a fairly simple cake to make, but let me tell you "It's Not!" I always have problem with the "rolling" part, and each time, I waited in anticipation to unveil the parchment paper to see if my roll is ok. Hee hee... my perseverance finally paid off today.

so much better right?

This cake was made for my dear friend, who turned 30 yesterday. Though her celebration was spent like any normal day, I wonder about the conversations she held with herself, and how I would feel too when my time comes. I think it's easier said than done to embrace the new-found figure in our age... but time and tide waits for no man. Though I have aged, I believe there is also new-found wisdom and beauty. That's positive self-talk for myself!

I tried 2 recipes from 孟老師的美味蛋糕卷 - the chiffon method, and the whole eggs method. I found the latter too 'egg-y' for my liking, and the texture a bit denser. And it's more work, as I have to heat up the ingredients before beating it.

whole egg method - texture appears coarse

Still, nothing beats my favourite chiffon method. The texture is soft, and when the sponge fuses together with the whipped cream, makes a delightful sweet treat. 

chiffon method

I filled the cake with whipped cream, and decorated with buttercream. It's sinful! But what's a birthday cake without much cream?

Recipe:
85g egg yolks (approx 4.5 eggs)
25g caster sugar
45g sunflower oil
45g fresh milk
85g cake flour

170g egg whites (approx 4.5 eggs)
85g caster sugar

Method

• In a large bowl, mix the sugar and egg yolks together. Add in the milk, followed by the oil and mix well.
• Add in the sifted cake flour, and mix well. Leave one side.
• In another bowl, beat the egg whites and caster sugar till stiff peaks form. Add in 1/3 to the egg yolk batter. Mix well before adding in the remaining egg whites. 
• Pour batter into prepared pan lined with parchment (I use a 11" by 14"). Bake at 170C for 15 mins or till the top turns brown. Leave to cool.

200g whipping cream
23g caster sugar

Method

• Whip the cream. When it starts to froth, add in the sugar slowly and continue to beat till stiff peaks form. 

If you are new to whipping cream or egg whites, here's a helpful write-up from Baking Sheet on beating egg whites. Same idea applies to whipping cream too.

Alright, so what's my thoughts about swiss roll? It's not so daunting now, having experienced some form of success. I'll gladly take it on again... haha if someone requests for it. For now, I have enough, till the urge comes back =)