Swis Roll vanilla with strawberry

Forget about the "instant Roll " buy in supermarket is nothing compare to this one..I can guarantee...hi..hi I gave this cake 5 star lol

Yummyyyyyyyyyyyyyyy.....

Pan : A:For 38 x 33cm pan
A.
5 egg yolks

50g Castor sugar1

½ tbsp milk

60g oil

1½ tbsp rum

100g superfine/ cake flour (I use 90 gr all purpose flour + 10 gr corn starch)

½ tsp baking powder

B:5 egg whites

¼ tsp cream of tartar

50g Castor sugar

Filling:150g non-dairy whipping cream

2 tsp Coffee mate creamer

7 strawberries (medium)

Directions:1. Line a 38 x 33cm swiss roll pan with parchment paper. It does not have to be greaseproof.

2. Pour whipping cream into a bowl. Sprinkle Coffee mate on whipping cream and chill. Cut strawberries into cubes and chill until you need them later.

3. Combine egg yolks and Castor sugar in a mixing bowl. Use a balloon whisk to beat until creamy.

4. Sift flour and baking powder into a mixing bowl. Add all the remaining ingredients in A. Mix until a consistent and smooth mixture is obtained.

5. In another mixing bowl, whip egg whites and cream of tartar until foamy. Add sugar in B and whip at high speed until stiff peaks form.

6. Fold 1/3 of whipped egg whites into mixture of Step 4. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

7. Pour batter into the prepared swill roll pan. Bake at a preheated oven at 170 deg C for 15-20 minutes or until skewer inserted into center of cake comes out clean. Meanwhile, prepare another piece of parchment paper which is roughly larger than the base of the pan.

8. When the cake is baked, remove it from the oven and let cool for 5 minutes.

9. Now, invert the cake onto the piece of clean parchment paper (in Step 7). Carefully remove the lining paper from the cake.

10. Trim the edges of the cake. With the aid of the clean parchment paper, roll the cake up and set aside for 30 minutes.

11. Whip the cream until stiff. Add the strawberries cubes into the cream and mix well.

12. Unroll the cake and spread it with the whipped cream. With the aid of the parchment paper, roll up the cake from the wider edge such that you will have a 38cm length swiss roll. Stand the swiss roll in the fridge for at least 30 minutes to firm up the whipped cream and to make sure that the swiss roll will not unroll later.

13. Slice and serve. Chill the cake at all times.