Sweet Corn Cake Roll

Ingredient

Method

4A grade egg yolks 20g caster sugar　　 135g LP flour 90g milk 70g veg oil 85g Adabi sweet corn cream style 10g corn starch 4A grade egg whites 50g caster sugar (I use 50g since the buttercream is sweet enough, may adjust to your own taste) 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. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined.  4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Next, add 1/3 of meringue into yolk mixture and mix to lighten the batter. 6. Pour the mixture into the rest of the meringue and fold gently until well combined. 7. Pour into 12*14" prepared tin and bake at 170C for 20-30 minutes or until golden brown. 8. 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. 9. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 10. Unroll cake and remove towel. Spread the buttercream and roll up the cake. Chill for 1 hour before served.