I have made this several times for swiss rolls with designs. Today, my daughters asked for some swiss rolls. I have some egg whites in the frige, and I have some fig jam that I’d like very much to finish. So here it is.
This recipe is often helpful often after the chinese new year, or after you’ve baked stuff that uses egg yolks like kek lapis and pineapple tarts. You can always add more yolks to this recipe. For every yolk you increase by, remove an egg white. It is a very versatile recipe and very simple.
1 egg yolk
30g cooking oil
1 tsp vanilla essence
60g plain flour
7 to 8 egg whites
1/2 tsp cream of tartar or lemon juice
- Heat oven to 190C.
- Mix egg yolk and sugar until light, then add the liquids.
- Fold in the flour.
- Whip the meringue until soft peaks. You know it is soft peaks when it hangs down the whip by 2-3 inches.
- Stir the meringues into the flour mixture 1/3 at a time.
- Pour into a 10x8 inches swiss roll pan lined with parchment paper.
- Drop the pan on the counter top a few times to get rid of the bubbles.
- Bake for 15 minutes on the second highest rack.
- Cool on the rack for 10 minutes, and then roll.
- If you are using jam, you can spread and roll immediately.