Swiss Roll Recipe 

Ingredients

• Eggs - 4
• Sugar - 3/4 cup, fine granulated sugar
• Buttermilk - 2 tbsps
• Oil - 1 tbsp
• Cider vinegar - 1 tsp
• Vanilla extract - 1 tsp
• All purpose flour - 1 cup
• Baking powder - 1 tsp
• Salt - pinch
• Filling:
• Jam of your choice or Whipped cream
• Cherries for garnish (optional)

Method

1. Preheat oven to 180 degrees. Grease a 9x13 jelly-roll pan and line with parchment paper and grease over the parchment paper.
2. In a large bowl, beat eggs with a hand mixer for 5 minutes. Do not skip this part. The whipped eggs will have a pale light color and have volume like cake batter.
3. Continue to beat with hand mixer while slowly adding sugar and oil to the whipped eggs. Next, add buttermilk, vinegar and vanilla extract
4. Sift together flour, baking powder and salt. Add the dry ingredients to the wet ingredents slowly and fold. Do not beat or overmix.
5. Pour batter into the prepared pan and tilt pan to distribute the batter evenly. Bake for 12 to 15 mts. Check after 10 mts. The cake will be golden brown, well risen and spongy on touch.
6. While the cake is baking, sprinkle some powdered sugar over a cotton tea towel and rub the sugar into the towel with your hand.
7. Once the cake is baked, immediately turn it over on the tea towel. Peel off the parchment paper, sprinkle some powdered sugar all over and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place the rolled cake on a wire rack seam-side down and allow to cool completely.
8. Once the cake has cooled, carefully unroll the cake and spread any fruit jam of your choice or whipped cream leaving 1/2" along the edges and top of the cake. (I used mixed fruit jam). Roll the cake away from you tightly, wrap the cake in plastic wrap and set in the fridge for an hour or two.
9. When ready to serve, dust with powdered sugar and cut into pieces with a serrated knife
10. Garnish with sweetened whipped cream and maraschino cherries.