Vanilla Swiss rolls with nutella & oreo

Baked with my gal before get dinner done. SHE said wanna roll???  Wanna cream??? Wanna oreo?  *faint*
So I tried to gathered all these into one. Since there r leftover whipping cream… so might as well use it and deco with the strawberries we had.
Not very nice looking but the taste wasn’t that bad. Blessed some to our neighbour. So now we are left with 2 pieces for tmolo.

Presenting to u..
Vanilla Swiss rolls with nutella & Oreo.

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Leave only 2 pieces in the fridge.

This recipe is adapted from NasiLemakLover and she adapted from 妙手烘培.

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Swiss roll sponge
(recipe source: adapted from 妙手烘培)

Baking tray:  10″ x 12″ x 1″
Note, I used a smaller tray compared to nasi lemak lover so my Swiss roll is thicker.

5 egg yolks (medium)
(I used 4 yolks – large eggs)
50g corn oil
50g milk
20g caster sugar
(I reduced to 10g caster sugar)
85g cake flour

5 egg white (medium)
( I used 4 whites – large eggs)
1/4tsp lemon juices, optional
60g caster sugar
( I used 50g caster sugar )

Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, combine well.
4. Fold in cake flour, mix well, set aside.
5. Add lemon juices into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks (十分发 / 硬性发泡)
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture, combine well.
9. Pour batter into the pan that line with parchment paper.
10. Bake at 160C (at middle rack) for 25mins.
(I baked 30min using fan mode)

To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.
5. Make few slits on the whole cake. Spread evenly a layer of filling you like.
6. With the shorter side/breadth facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge (if using whipping cream) to allow the swiss roll to set. Slice to serve.

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