Basic Swiss Roll

SWISS ROLL SPONGE CAKE

Pre heat the oven to 150°C.
Start by mixing the oil and milk together in a bowl and gently warm over a bain marie. The mixture does not need to be too hot, just warm to touch.
Whisk in the Cake Flour into the warmed milk/oil mixture until there are no more lumps. Lastly, add in the egg yolks and whisk to incorporate.
Meanwhile, in a clean stand mixer bowl fitted with a whisk attachment, whisk the egg whites on medium speed until you get a soft peak and there are no longer any liquid egg whites.
Stream in the caster sugar into the meringue while consinusouly whisking on medium speed. Once all the sugar has been added, increase the speed to high and whip to semi medium-stiff peak.
Note: Do not whip the meringue on stiff peak as this will make it hard to incorporate the egg yolk mixture and will cause the cake to crack when being baked.
Transfer the meringue into the egg yolk mixture and gently fold through.
Line a deep baking tray with a teflon sheet or a parchment paper. Spread the sponge cake into the lined tray.
Bake in the preheated oven for 40 minutes or when touched lightly it feels firm to touch.

Ensure that the cream and mascarpone cheese is cold.
Place all the ingredients into a stand mixer bowl fitted with a whisk attachment.
Whisk on medium to high speed until you get it to a spreadable and pipeable consistency, being carely not to over whip the cream as this can cause for it to split.

Spread a small amount of the mascarpone whipped cream on top of the sponge cake.
From one egde of the square sponge, approximately 5cm away, pipe a mount of cream along a strips.
Roll the sponge cake into a tight log.
Slice to individual portions and serve.
To store the swiss roll, place in an airtight container in the fridge.
The swiss roll will last up to three days in the fridge.