Ingredients:
6 Eggs, bring to room temperature
130 g Caster Sugar
140 g Cake Flour
40 g Unsalted Butter, (melted)
2~3 drops Vanilla Extract
Method:
– Sift cake flour, set aside. Line a (27 x 37 cm) Swiss roll tray with parchment paper (wax paper), set aside. Pre-heat oven to 180c degree.
– With an electric mixer, whisk eggs and sugar on high speed for about 5 to 7 mins, until the batter doubles in volume and is ribbon-like (the batter should leave a ribbon-like texture when the beater is lifted up). Turn to low speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilize the air bubbles in the batter.
– Add sifted cake flour into the batter in 3 separate additions. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate and lower the consistency of the batter.
– Add the melted butter and vanilla extract, fold with a spatula until blended.
– Pour the batter into the tray. Spread and smooth out the batter evenly. Bake for 10~15 minutes, until the surface, turns golden brown or until a skewer inserted in the center comes out clean.
– Remove tray from the oven. Remove the sponge layer roll cake from the tray (with parchment paper still in tack), cover the sponge layer with another Swiss roll tray, and leave it to cool).
– Upon cooling, remove the parchment paper, and turn the sponge layer with the ‘skin’ side down on a sheet of another clean parchment paper. Spread with apricot jam (or any filling as desired, Nutella for instance) and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.
Experiment with flavors and fillings. Substitute 25 g of flour with cocoa powder to make a chocolate Swiss roll and substitute the jam with cream. Alternatively, add a few drops of lemon flavoring while whisking the egg and sugar mixture and spread the sponge with lemon curd.
