RECIPE: https://cakesbymk.com/recipe/lightmo...
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This Swiss roll is probably one of my proudest recipes! It is so light and moist, and literally melts in your mouth. I filled my Swiss roll with homemade raspberry jam and whipped cream (both recipes provided) – a flavour combo that can’t go wrong!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Swiss Roll
▢⅔ cups (80 g) all purpose flour
▢¼ cup (30 g) cornstarch also known as cornflour in some countries
▢¼ tsp baking powder
▢¼ tsp salt
▢3 tbsp (45 g) milk full fat, room temperature
▢3 tbsp (45 g) unflavoured vegetable oil I use canola oil
▢6 large eggs whites and yolks separated, room temperature
▢1 tbsp warm water not boiling
▢⅓ cup (66 g) white granulated sugar (for the egg yolk mixture)
▢2 tsp vanilla essence/extract
▢½ cup (100 g) white granulated sugar (for egg whites)
▢1 tsp unflavoured vegetable oil for lightly greasing the baking paper after the sponge is cooked.

Bake at 170 °C (340°F) with the fan on (convection mode) for 1820 minutes, or until golden brown and the sponge slowly springs back when touched. If you don't have a fan function, increase the temp to 190°C (375°F).

Raspberry Jam
▢1 cup (110 g) frozen raspberries
▢¾ tbsp (6 g) cornstarch also known as cornflour
▢1 tbsp (15 g) lemon juice must be fresh
▢3 tbsp (38 g) white granulated sugar

Whipped Cream
▢1¾ cups (400 g) cold whipping cream minimum fat percentage of 34%
▢2 tbsp icing sugar also known as powdered or confectioners sugar
▢½ tsp vanilla essence/extract



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