| Ingredient | Method |
| Ing A: 4 kampung @ grade B egg yolks 20g caster sugar 125g LP @ cake flour 70g homemade buttermilk 70g veg oil 10g cocoa powder 1tbsp rice vinegar 2tsp vanilla essence 1tsp red food coloring Ing B: 4 kampung @ grade B egg whites 80g caster sugar Filling: cheese swiss buttercream | 1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.) 2. Blend all ing A except flour in blender until smooth. Transfer to a medium bowl. 3. Add in flour and mix until well combined. 4. Next, add 1/3 of meringue into yolk mixture and mix to lighten the batter. 5. Pour the mixture into the rest of the meringue and fold gently until well combined. 6. Pour into 12*14" prepared tin and bake at 170C for 20-30 minutes or until golden brown. 7. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. Trim off stiff edges of cake if necessary. 8. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 9. Unroll cake and remove towel. Spread the filling and roll up the cake. Chill for 1 hour. 10. Cut and served. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut |
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