Description:
GAK nyangka banget deh, gue bisa bikin kue beginian apalagi sekali bikin langsung ok, walopun sempet deg-degan juga! Terharu biru aku dibuatnya (duile...hiperbol banget gak sih!!!). Sumber resepnya sama dengan si Pandan Chiffon Cake. Judul aslinya sih Swiss Roll Strawberry Jam, nah karena yang gue pake adalah blueberry filling, jadinya si judul harus diganti dong....

Ingredients:
8 grade A egg yolks
20 g caster sugar
1 teaspoon vanilla essence
40 g high ratio flour (also known as low-protein flour) or
30 g high ratio flour sifter with
10 g cornflour


4 egg whites
A pinch of salt or
1 teaspoon lemon juice
20 g caster sugar
40 g butter, melted

Jam for filling


Directions:
- Preheat oven to 240C. Grease and line the base of a 35x25cm Swiss roll pan.
- In an electric mixed, whisk the egg yolks, caster sugar and vanilla essence on medium speed for approximately 5 minutes until the mixture is thick. At this point, the mixture should leave a ribbon trail when beater is lifted
- Sift flour onto the egg yolk mixture and fold in lightly until combined
- Whisk egg whites and salt or lemon juice until foamy. Add in the 20g cster sugar gradually, while whisking the egg whites until stiff.
- Using a spatula, lightly fold the egg white mixture into the egg yolk mixture in two batches. Fold in the warm melted butter lightly until well-mixed and glossy.
-Spread mixture into prepared pan. Bake the cake for 8 minutes or until springy to the touch. Leave the cake in the pan for a few minutes before turning out onto non-stick parchment paper. Carefully peel off the baking paper. Roll up the cake (with parchment paper) and let it stay in that position for 2 minutes.
-Unroll the cake and spread with a generous layer of jam. Roll up again tightly. Refrigerate for 2 hours before slicing.