Polka dots swiss roll

Ingredient
(A) YOLK BATTER
3 egg yolk
35g castor sugar
60ml water
40ml vegetable oil
1 tsp vanilla essence
70g sieved cake flour
1 tsp corn flour

(B) MERINGUE
3 egg white
30g castor sugar

(C) PATTERN
Food coloring

(D) FILLING
Whipped cream/ jam/ cut fruits

Method
1) Hand whisk egg yolks, add 35g sugar followed by water, oil, essence and mix well.
2) Add sieved cake flour and corn flour, whisk till smooth batter.
3) Mixer whisk egg white till foamy and add sugar until firm peak achieved.
4) Fold the meringue into the yolk batter in batches of 3.
5) Color a small amount of batter with food coloring and pour into piping bags. Pipe out the design either on parchment paper/ silicon mat placed inside a baking tray.
6) Baked at pre-heated oven of 180-190 degree Celsius for up to 4 mins depend on the design.
7) Once cooled, pour the remaining batter into the baking tray.

8) Knock out any bubbles by gently tapping the tray on the table.

9) Bake for about 10mins or until the cake is springy when touched.

10) Prepare another parchment paper and cover it over the tray, invert and remove the tray. The cake should be easily removed. Peel off the parchment paper/silicon mat carefully revealing the designed layer.

11) Prepare a new parchment paper and cover the designed side, invert the cake again so that now the designed side is at the bottom.
12) Spread a layer or whipped cream or jam and add cut fruits if you like.
13) Holding the parchment paper and roll the cake. Twist both ends of the parchment paper like a candy wrapper and place into fridge.