Moist and Melt-in-Your-Mouth Swiss Roll Cake - milk

Method

• Sift the flour into a small bowl.
• Put the egg whites into a large bowl.
• Preheat oven to 200C.
• Line the baking sheet with parchment paper.
• After bringing the milk and butter to a boil, add to the small bowl and stir.
• Add one egg yolk at a time and stir well.
• After adding all the egg yolks the mixture will look like this.
• Add the vanilla extract.
• Make the meringue.
• Beat the egg whites until the egg white doesn't move if you move the bowl from left to right.
• Add one tablespoon of sugar and continue to beat until it looks like this photo.
• Add the rest of sugar in three batches and continue to beat constantly until stiff peaks form.
• Scoop some meringue with a hand whisk and add into the small bowl.
• Mix well.
• Add 1/3 of the rest of meringue and fold in with a spatula.
• Add the mixture of the small bowl into the meringue and fold in until evenly combined.
• Pour the batter into the baking sheet and flatten the surface.
• Give several sharp taps to the tray to get rid of excess air.
• Turn down the oven temperature to 190C and bake for 14 minutes.
• After baking, spread a piece of parchment paper out and place the baked sponge cake onto it (with the side without the baking parchment down) to cool for 15 minutes.
• Peel off the top baking parchment and brush the rum on top.
• Cover with parchment paper and chill in the fridge for 30 minutes.
• Make the cream filling.
• Slice off the top end of the sponge diagonally and spread the cream filling, leaving a 2 cm border in front and 1 cm on the top end.
• You'll start to roll the sponge cake from the front so put more cream toward you and less cream toward the top end that's further away from you.
• Roll the sponge cake as if gently wrapping up the cream filling.
• Place a chopping board under the top end to secure the sponge after rolled.
• Roll the sponge cake to make a nice shape.
• Place the sponge cake with the joint down and wrap with parchment paper.
• Chill in the fridge for at least 2 hours.
• When you roll the sponge cake, the brown skin stuck to the parchment paper automatically peels off when you remove it so you can get rid of it easily.