Classic Swiss Roll

Taste: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.

Detailed Steps for Making Classic Swiss Roll

Prepare the ingredients and separate the egg whites from the yolks

Pour salad oil and milk into the egg yolks (meanwhile, freeze the egg whites in the refrigerator)

Mix well with an egg beater

Add sifted flour to the egg yolk mixture

Mix well in a zigzag pattern with an egg beater until it becomes a sticky egg yolk paste

Add a few drops of lemon juice to the slightly frozen egg whites, beat with an egg beater on high speed, and gradually add 50g of granulated sugar in three portions during the beating process

Beat until it forms stiff peaks (when lifted with the egg beater, there should be small pointed hooks that slightly droop)

Fold one-third of the egg white meringue into the egg yolk mixture using a folding motion (yes, like stirring vegetables), mix well

Then add another one-third of the egg white meringue, and finally pour all of the evenly mixed egg yolk mixture into the remaining egg white meringue and mix well

Pour the cake batter into a greased and lined baking pan (28*28 cm square mold), I prefer to start pouring from the center

Tilt the baking pan in different directions to evenly distribute the cake batter, you can also use a scraper to smooth the surface

Bake at 150 degrees for 30-40 minutes until the surface is golden brown

After cooling, remove the greased paper to reveal a beautiful sponge, you can roll it up in any direction you like

Place on parchment paper, trim the ends of the cake at a 45-degree angle

Whip the whipping cream until stiff peaks form

Spread evenly, roll tightly with a rolling pin under the parchment paper, and refrigerate

After chilling for two hours, slice and enjoy!