Swiss Roll Cake

Swiss Roll Cake

Ingredients:

**For the Sponge Cake:**
– 4 large eggs
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup milk
– 1/4 cup vegetable oil

**For the Filling:**
– 1/2 cup strawberry jam (or any jam of your choice)

Instructions:

1. **Prepare the Sponge Cake:**
– Preheat your oven to 350°F (175°C).
– Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.

2. **Mix the Batter:**
– In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, and has doubled in volume. This should take about 5-7 minutes.
– Add the vanilla extract and mix until combined.
– In a separate bowl, sift together the flour, baking powder, and salt.
– Gradually fold the dry ingredients into the egg mixture until just combined.
– Mix the milk and vegetable oil in a small bowl, then gently fold this mixture into the batter until smooth.

3. **Bake the Cake:**
– Pour the batter into the prepared jelly roll pan and spread it out evenly.
– Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.

4. **Roll the Cake:**
– While the cake is still warm, dust a clean kitchen towel with powdered sugar.
– Turn the cake out onto the towel and carefully peel off the parchment paper.
– Starting from a short side, roll the cake up with the towel and let it cool completely.

5. **Add the Filling:**
– Once the cake is cooled, gently unroll it.
– Spread an even layer of strawberry jam (or your preferred jam) over the surface of the cake.

6. **Roll the Cake Again:**
– Carefully roll the cake back up without the towel.
– Transfer the rolled cake to a serving platter, seam side down.

7. **Serve:**
– Trim the ends of the Swiss roll for a neat presentation.
– Slice and serve as desired.