Souffle Vanilla Swiss Roll (adapted from the book Okashi by Keiko Ishida)
28cm x 28cm flat square cake pan, lined with parchment paper.
1 egg (65g)
3 egg yolks
1 tsp vanilla extract
35g unsalted butter
60g all purpose flour (can use cake flour)
50g full cream milk
3 egg whites
80g fine castor sugar
1. Preheat oven to 160C.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Melt butter in a saucepan, using low heat, then add all the sifted flour and cook through. Mixture will be lumpy at this stage. Transfer to a bowl and slowly add the egg mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Next add the milk and mix again. Strain batter and put aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and firm peaks form.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, scrap the top as level as possible and bake for 20-25 minutes or until golden brown.
6. Remove baked cake from pan and place in a big plastic bag to cool before filling with your favorite filling.
Refrigerate a few hours before slicing and serve.
Note to self: Using Smeg oven, I baked on middle level (3rd from bottom) at 150C for 40 minute until golden brown. Pan size: 11″ x 9″ (28cm x 23cm) for thicker cake.