Strawberry Vanilla Swiss Roll

Ingredients:-

For 2 10' x 10" pan

(A)
5 egg yolks
50g castor sugar
1½ tbsp milk
60g oil
1½ tbsp rum
100g superfine/ cake flour
½ tsp baking powder

(B)
5 egg whites
¼ tsp cream of tartar
50g castor sugar

Filling
150g non-dairy whipping cream
2 tsp Coffeemate creamer (or any other creamer in powder form)
7 strawberries (medium)


Method:-

1) Line a both pans with parchment paper.
2) Pour whipping cream into a bowl. Sprinkle Coffeemate on whipping cream and whipped it stiff then chill.
3) Cut strawberries into strips and chill until you need them later.
4) Combine egg yolks and castor sugar in a mixing bowl. Cream until light and creamy.
5) Sift flour and baking powder into a mixing bowl. Add all the remaining ingredients in A. Mix until a consistent and smooth mixture is obtained.
6) In another mixing bowl, whip egg whites and cream of tartar until foamy. Add sugar in B and whip at high speed until stiff peaks form.
7) Fold 1/3 of whipped egg whites into mixture of Step 4. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.
8) Pour batter into the prepared pana. Bake at a preheated oven at 170 deg C for 15-20 minutes or until skewer inserted into center of cake comes out clean. Meanwhile, prepare another piece of parchment paper which is roughly larger than the base of the pan.
9) When the cake is baked, remove it from the oven and let cool for 5 minutes.
10) Now, invert the cake onto the piece of clean parchment paper (in Step 8). Carefully remove the lining paper from the cake.
11) Trim the edges of the cake. With the aid of the clean parchment paper, roll the cake up and set aside for 30 minutes.
12) Unroll the cake and spread it with the whipped cream. Place strawberries in straight lines perpendicular to the direction of the roll. Place about 3 to 4 lines of strawberries.
13) With the aid of the parchment paper, roll up the cake. Stand the swiss roll in the fridge for at least 30 minutes to firm up the whipped cream and to make sure that the swiss roll will not unroll later.
14) Slice and serve. Chill the cake at all times.


[adapted recipe from Jo's Deli & Bakery]