Milo Chocolate Roll

June school holiday has started and here I start it off with a roll for my long lost touch baking blog.
Happy baking! :)

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary.


Swiss Roll:
Ingredients
(A)
3 egg yolks
15g sugar
3tbsp veg. oil
50g warm milk/water
3tbsp milo
pinch of salt

(B)
65g cake flour
1tbsp corn flour

(C)
3 egg whites
50g sugar
1/8tsp cream of tartar

Filling:
chocolate butter cream

Steps:
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and set aside.
5.With a cake mixer, whisk egg whites and cream of tartar till frothy.
6.Gradually add in sugar and whisk till soft peaks form.
7.Fold in 1/4 of the meringue into egg yolk mixture until combined.
8.Then fold in the meringue in 2 portions until well combined.
9.Pour batter into a lined and greased 10" by 13" tray.
10.Put in the oven and bake for 15-20mins.
11.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
12.Peel off grease proof paper and leave it to cool on wire rack.

Assemble the cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust.)
2. Spread chocolate butter cream on sponge.
3. Gently roll the cake by using the paper to lift the spoonge and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.