Vanilla Swiss Roll with Chocolate Ganache

Ingredients for Sponge Cake
160g egg whites
120g castor sugar
120g egg yolks
70g cake flour (sift 3x)
a pinch of salt
40g vegetable oil
2 tsp vanilla extract

Directions

• pre-heat oven to 170 degree C and prepare baking pan lined with baking paper
• whisk egg whites on medium speed with balloon attachment till soft peak
• gradually add in sugar till firm peak (ie when whisk is lifted, egg whites form peak that is hooked)
• add in egg yolks one at a time on low speed just till evenly mixed with every addition
• sift flour and salt directly over the batter in 3 batches and use a hand whisk to mix it evenly (do not over whisk or the batter will deflate
• temper oil with 2 scoop of batter
• pour back tempered oil into the batter and mix well
• add in vanilla extract and use a spatula to fold the mixture to fold gently until evenly mix
• bang mixing bowl on counter top 2 - 3 time to remove big air bubble
• spread batter into baking pan and spread evenly with a spatula pushing batter into the corners
• jiggle pan lightly to level the batter and tap on countertop gently twice
• bake on middle rack for about 20min till middle of cake is springy
• remove from oven and drop pan from 1" high for 3-4x to release side of cake and to prevent cake from sinking
• remove cake from pan and flip cake on a clean baking paper, skin side facing down
• place a clean baking paper on top of cake and flip cake over again, now skin side facing up
• leave cake to cool on wire rack

To assemble cake

• place cake on a new piece of baking paper, skin side facing down now
• peel baking paper on cake
• spread chocolate ganache
• roll cake on baking paper to guide along

Ingredients for Chocolate Ganache filling
200g dark chocolate couveture (55%)
200g heavy cream (35% whipping cream)
20g honey to add shine
20g butter (optional)
2 tsp vanilla extract

Directions

• heat cream on low heat and keep stirring till bubbly on the sides
• remove from heat and pour in the chocolate
• let it soak for a while
• using a spatula, stir center to side... center to side
• to put aside before using, cover with clingwrap touching the chocolate and use another clingwrap to cover the bowl

Foodnote: TBC