This is my second attempt for this Swiss roll recipe from Veronica @mybakinghub.sg

First attempt was not successful, could be my oven was too hot and I couldn’t roll it up (I’ll share in another post… what I did to it eventually  – swipe to sneak peek in the last photo). Anyway, I tried it again after reading the guide from Zoe’s blog on her attempt for this recipe. And I succeeded this time !  thank you Zoe.

I lowered the baking temperature and also reduced the time a little. I also rolled it up when it’s still warm instead of after cooling.  To make it dairy-free, we also replaced the milk to @kikkoman_tounyu unsweetened soy milk.
We paired this Swiss roll with my shortcut dairy-free blueberry whipped cream by mixing @aohata_official blueberry jam with @orasi_asia rice whipping cream. Love the color and taste ! 
I find it easy to search for my tested recipes now that I have an online blog to refer too  thank you to Lex who insist that I should document down the recipes in the blog. Now even my kids said they can refer to my blog for recipes next time when they have their own kids so that they can bake and cook for their kids 

Swiss roll ingredients (I used 12inch square pan):
(A)
6 egg white (mine 227g)
1tsp lemon juice
70g caster sugar

(B)
6 egg yolks (mine 106g)
80g plant based milk (I used @kikkoman_tounyu unsweetened soymilk)
60g vegetable oil (I used canola oil)
1tsp vanilla bean paste
100g cake flour

(C)
200g Rice whipping cream (@orasi_asia)
100g no sugar blueberry jam (@aohata_official)

Steps:

1. Preheat oven to 170deg cel
2. Place egg white and lemon juice in a stand mixer mixing bowl and let it whisk at lowest speed for about 10 mins
3. Whisk the ingredients (B) together except cake flour until well combined.
4. Sift cake flour into the egg yolk mixture and hand whisk it till well combined. Set aside.
5. Increase the speed and add sugar in 3-4 batches into egg white mixture. Continue to whisk till stiff peaks form.
6. Fold in the egg white meringue into yolk mixture in 3-4 batches. Don’t have to be gentle for the first addition. But subsequent folding have to be gentle to avoid deflating the batter.
7. Pour the batter into lined tray and baked in preheated oven 170deg cel for 15 mins and 160deg for 10 mins
8. Removed from oven and drop the tray at 30cm height to avoid shrinkage. Flip it out of the tray, and roll the cake up when it’s warm. Let the rolled cake cool down on cooling rack.
9. Whip the rice whipping cream until stiff peak form and fold in the blueberry jam. Mix till well combined.
10. Unroll the cooled cake and spread a layer of blueberry cream. Roll up again , trim the sides off and decorate the outer layer with remaining cream as desired. I piped some swirls and top them with blueberry.