Swiss roll

One fine afternoon, I came home with a strange craving for swiss roll.

Contrary to what the name suggests, this sponge roll cake did not originate from Switzerland. Invented 3 decades ago (believably from Central Europe), this is a popular confection served for elevenses or afternoon tea.

This cake is called differently around the world (for instance, roll cake, jam roll, roulade, tortas) and can be filled with fruit jam, whipped cream, butter cream or even cheese. I think back in SG we would have some filled with kaya, durian or mango.

With the waft of eggy-goodness (this batter has a 鸡蛋卷 smell!) coming from the kitchen, I looked forward eagerly to my freshly-baked tea break.

When the sponge cake was done, I slathered it liberally with strawberry jam, rolled it up and dust it with some powdered sugar. Best enjoyed with a hot beverage!

What?

• Olive oil, for greasing
• 125 g caster sugar, and some extra 
• 3 eggs
• 1 tsp vanilla extract
• 1 tbsp warm water
• 125 g plain flour, sifted
• 150 g strawberry jam
• Icing sugar, for dusting

How?

1. Line a swiss roll tin with parchment paper and brush it with olive oil. Dust with some caster sugar.
2. Whisk the eggs and sugar together until it is light and fluffy.
3. Mix in the water and vanilla extract.
4. Fold in the flour, one-half each time.
5. Pour the batter onto the prepared tin and bake in a preheated oven at 180 deg C for 15 - 20 minutes, or until the top is slightly golden.
6. Lay a piece of parchment paper on top of a damp tea towel and sprinkle it with caster sugar. Turn the cake onto the sugared parchment paper and peel the parchment paper off the base of the cake.
7. When cake has cooled down, make an incision (do not cut through!) about 1cm from the edge where you want to start rolling. Then spread the cake with jam, leaving a border at the end (about 1"). 
8. Start rolling! The incision will help to roll it up easier. Sprinkle with some icing sugar before serving.