Adapted from FC Ng’s (FB group member) Strawberry swirl swissroll ~ Thank you FC😀
Vanilla Swissroll with SMBC
5 nos Egg yolks
1tsp Vanilla Extract
100g Cake flour
5 nos Egg whites
70g Castor Sugar
Mix egg yolks, oil and milk together and whisk until blended then sift in flour and mix well. Set aside.
Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.
Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 150C for 30-35 mins or until golden brown.
Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.
Chill well before slicing.
Swiss Meringue Buttercream:
3 large egg whites
80g caster sugar
150g butter, room temperature
¼ tsp vanilla extract
¼ tsp salt
Cut the butter into cubes. Set aside in room temperature. We want it to thaw a bit but still cold.
Place egg white and sugar in a heat-proof bowl and cook over a bain marie, stirring with a hand whisk at all times until sugar has completely dissolved.
Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature.
Switch to paddle attachment and using high speed, gradually add in the butter cube and beat until well blended. Finally add in the salt and vanilla extract and beat till combined.