Yam Swiss Roll

It's a challenge to make a swiss roll.First if the swiss roll is over baking then it will end up not easy to roll.Second,if the swiss roll is too dry it might turn out not soft(Not enough water or oil).Third,if the swiss roll is under baked(like mine)it will not presentable.It is also very important to adjust the right oven temperature and baking time for swiss roll.Another problem is the egg whites won't beat correctly if the sugar is added at the beginning.Adding it gradually, at the soft peak stage, so that you don't break down the "fluff" of the peaks.

Recipe

Ingredients:

A)
4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt

B)
40ml Melted butter/canola oil
40gm milk

C)
Some Icing(for decoration)

Yam filling
A packet of ready frozen yam filling( thawed)
Add some castor sugar,4 tbsp coconut milk and yam puree in a pan.
( Adjust the sugar according to your taste)
Heat the pan and stir till the sugar dissolve and creamy.Blend it in a blender till smooth.Set aside and cool.Method

1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.
8)Bake for 15-18 minutes.
9)You need to roll it immediately while it's hot,then let it cool. Unwrap and fill your favourite filling and roll back up.10)Leave it cool and then spread the yam filling and roll the cake. Sprinkle some icing sugar on top.