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Swiss roll

Prep a 15X10 tray (usual small cookie tray) by laying a parchment paper and spray with a butter spray. Preheat oven to 350. 

 Sponge: Beat 4 eggs with a whisk attachment in the stand mixer. Add 3/4 cup sugar, one tbsp at a time and beat until ribbon stage. Meanwhile, mix 2 tbsp milk, 3 tbsp oil, 1 tsp vinegar and 1 tsp vanilla. Mix the wet ingredients into the eggs and mix just a bit. Add a 1/4 tsp salt and mix. Now sift 1 cup AP flour + 1/4 tsp baking powder on the eggs and fold with a spatula. Add the batter to the baking tray and bake for 10-12 mins. Once it cools a bit, sprinkle some icing sugar on it, add another piece of parchment and invert on a cooling tray. Now roll with the top parchment in the roll from the short side and let it cool completely. 

Filling: whipping cream + sugar + vanilla and a couple tbsp of milk powder. Whip until stiff. 

Once the cake cools, unroll it, spread strawberry jam, and then the cream mixture and roll it again. Cover with parchment and refrigerate for a couple of hours before serving. 

https://scientificallysweet.com/vanilla-swiss-roll-cake-with-fudge-swirl-cream-filling/


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