Jo's Swiss Roll

I call this swiss roll Jo's Swiss Roll because it is made following Jo's excellent recipe , with a little modification by me. Try this recipe and surprise yourself. I have never baked swiss rolls before, until today, and am very pleased with the result. The cake is spongy rather than cakey like "western" swiss roll cakes. Bake the cake using a 30 x 25cm swiss roll tin.



Ingredients:
(A)
35g castor sugar
4 egg yolks
1 tsp vanilla extract
25g corn oil
10g milk
30g cake flour
30g cornflour
1/2 tsp baking powder
1/2 tsp cake softener

(B)
4 egg whites
1/4 tsp cream of tartar
35g castor sugar

Filling:
Raspberry jam (or any other jam of your choice)

Method:
1. Preheat oven at 160 deg C fan-forced. Line a swiss roll tin with glad-bake.
2. Beat sugar in (A) and egg yolks with a hand whisk in a mixing bowl until creamy, about 2 minutes. Add vanilla essence, corn oil and milk and mix well.
3. Sift cake flour, cornflour and baking powder into mixture in (2) and fold till well combined.
4. In another clean mixing bowl, whip egg whites until big bubbles are form. Sprinkle cream of tartar and beat again until foamy. Add the sugar from (B) and continue to whip until stiff peaks form. Tip the mixing bowl upside down. If the white egg doesn't move, it is ready.
5. Take 1/3 of egg whites in (4) and fold into the egg yolk mixture in (3). Pour all this combined mixture into the remaining 2/3 of whipped egg whites. Gently fold the egg whites into the combined mixture.
6. Pour and spread mixture into the prepared pan. Bake at 160 C for 10-15 minutes or till light brown and springy to touch.
7. When cake is done, invert it onto a linen kitchen tower sprinkled with icing sugar. Peel of glad-bake and spread the filling on the cake. Trim of edges to neaten up the cake.
8. With the aid of the kitchen towel, roll the cake tightly like rolling a sushi.
9. Let the cake cool down completely, about 30 minutes then cut into slices to serve.