Yuzu again: Yuzu Swiss Roll

I had a lovely time this afternoon baking with a friend whom I made during my work stint in Shanghai. She was interested in baking but due to health concerns, she has to reduce on butter and cream. We had lunch last week and she wanted to learn some healthier cakes. I suggested chocolate cupcakes with buttermilk and Yuzu Swiss Roll without cream as she loved the Yuzu Log Cake which I gave her.

We had so much fun chatting while baking that I almost forgot to add the vegetable oil to the Swiss roll. We added the oil after folding in the stiff white egg and luckily the Swiss roll turn out successful.

In the past, I had problems rolling swiss roll without cracking or having the swiss roll stick to the baking paper. After doing some research online, I finally managed to make a beautiful swiss roll. Today, I will be sharing with you the tips I have learnt.

Yuzu Swiss Roll (serves 8-10)
50g milk
30g vegetable cooking oil
50g caster sugar
3 large eggs (separated, ensure there is no trace of egg yolks in the egg whites)
1/4 tsp cream of Tartar
50g cake flour (sieved)
5 tbsp Yuzu tea
Some icing sugar

1. Pre-heat oven at 160 deg C
2. Heat 15g caster sugar, vegetable oil and milk in a pan. Stir till sugar dissolves. Remove from heat.
3. Add in the cake flour and stir till well mixed.
4. Mix in the egg yolks one at a time.
5. In a separate mixing bowl, beat the egg whites and Cream of Tartar till frothy. Add in remaining 35g of caster sugar and beat till stiff.
6. Fold in 1/3 of stiff egg white to the egg yolk mixture. Take care not to deflate the egg whites. Continue folding in the rest of the egg whites.
7. Line a 9" by 13" tray. Pour the batter into the tray.
8. Bake at 160 deg C for 20-25 mins.
9. Once the cake is baked, take out of oven immediately and drop the tray from a height for a few times (to prevent shrinkage).
10. Prepare a sheet of baking paper similar in size to the tray. Sprinkle some icing sugar on the baking paper.
11. Invert the baked cake onto the new sheet of baking paper and remove the old baking sheet.
12. Roll the cake while it's hot and leave it to cool rolled up.
13. Once the roll is cooled, unroll the cake and spread the Yuzu tea onto the cake. Roll up again and chill in the fridge for an hour before serving.

Optional: You can spread some whipped cream onto the cake prior to spreading the Yuzu tea and for the Christmas season, you can frost the outside with whipped cream and decorate it into a log cake.

This is the cake without the whipped cream which we made today. Pardon the poor lighting. Due to the rain, I couldn't take nice pictures. We sprinkled some icing sugar on top of the swiss roll instead of frosting the roll.

I am enjoying a slice of this soft, fluffy and Yuzu filled goodness while writing this post :)