Cake Roll Section:
Milk 100 g
Corn Oil 40 g
Vanilla Extract
1-2 drops
Egg Whites
5 pcs
Caster Sugar
45 g
♥ Cream Filling Section
Light Cream
Fine granulated sugar
Separate five egg whites into an oil-free and water-free container for later use. Place milk, corn oil, cake flour, milk powder, and vanilla extract into a container and mix evenly with an electric hand mixer until fully incorporated for later use. Whip the egg whites until large bubbles form. Add all the fine granulated sugar and whip until the state shown in the picture. Pour the mixed milk liquid into the meringue. Fold evenly without overmixing. Pour the cake batter from a height into a 28 cm baking pan lined with a baking mat (parchment paper). Smooth the surface, then drop the pan twice from a height of about 15 cm to release large air bubbles. Preheat the oven with top and bottom heat at 150°C and bake on the middle rack for 34 to 36 minutes. Adjust time and temperature according to your individual oven.After removing the Swiss roll from the oven, drop the baking pan twice from a height of 15 cm to release the hot air. Unmold the Swiss roll and peel off the oilcloth (parchment paper).
Cover the surface of the Swiss roll with a sheet of parchment paper and let it cool to room temperature.
Add fine granulated sugar to the heavy cream according to the required amount, and whip until stiff peaks form as shown. ♥ Refrigerate the heavy cream for more than 24 hours. Chill the whisk attachment and mixing bowl in advance. Keep the room temperature low when whipping cream, and place an ice pack under the bowl. ♥ Use an electric hand mixer with a single whisk attachment at low speed throughout the whipping process.
Spread a layer of cream evenly over the cake sheet.
Pipe a thick cylindrical strip of cream at one end of the cake sheet.
Smooth it slightly.
Lift one end of the cake sheet and press it over the cylindrical cream.
Lift it again and roll the entire cake sheet forward.
Tighten the rolled Swiss roll using a scraper.
Place into a shaping mold and refrigerate until set.
Cut the set cake roll into equal portions.
