Swiss Roll with Coloured Rice

My sons have been asking to me to make this for them for quite a while....

However due to my busy schedule.. I have not been able to try it out...

Finally.. today.... I have some time and my friend is at my house...

So decided to give it a go.....

Here it is.... Swiss Roll... and I am so happy that its rolled so nicely...

Finally... I Got it!! Yippie!

Ingredients:

A   : 5 egg yolks
       25g caster sugar
       85 g cake flour
       45ml corn oil
       45ml milk
      
B   :  5 egg whites
        85g caster sugar

C   :  80g unsalted butter
         20g icing sugar
         40ml milk


Method for the cake:

1. Preheat the oven to 190C . Line the baking sheet in the baking tray.
2. Beat the egg yolks and sugar till thick and fluffy. Add in the corn oil, milk and vanilla extract and beat well.
3. Sift in the flour and mix well using a whisk.
4. In a separate bowl, whisk the egg white and sugar till stiff at high speed till stiff. then beat for at low speed for 1 minute to stablise the air bubbles in the mixture.
5.  Fold in 1/3 of the mixture of into egg yolk mixture. Fold in gently to avoid pressing out all the air in the egg white. Fold in the balance of the egg white till even.
6. Pour the mixture into the baking tray and spread them out evenly.
7. Bake in the oven for 12 mins.
8. Remove the cake from the baking tray once its baked and allow it to cool.

 Method for the cream:

1. Cream the butter and sugar till pale white
2. Add in the milk and beat till mix well with the butter.

Rolling:

1. Flip the cake into another sheet of baking sheet.
2. Spread the cream on the cake evenly
3. Roll the cake and wrap up and refrigerate to set the shape.
4. Apply a thin layer of cream on the outer layer & sprinkle the coloured rice on the cake.