Bake Swiss roll within 45 minutes （45分钟做好瑞士卷）

After successfully making vanilla and chocolate Swiss roll several times, now I am confident enough to declare that a Swiss roll can be baked within a mere 45 minutes. 

Here are the tips:

The duration of  45 minutes is divided into three sessions, each spanning 15 minutes. 

Stage 1: 

Spend the first 15 minutes finding the ingredients and containers (cups, bowls) and measuring the ingredients with digital scale.

Firstly, you need to get the milk, eggs, vanilla essence from the fridge. 

Secondly, you need to get the cake bread, caster sugar, cocoa powder, corn oil from the kitchen cabinet 

Thirdly, you need to get 7 bowls or cups from kitchen cabinet to store the required amount of ingredient 

Here is why we need 7 bowls in the case of chocolate Swiss roll. And you need 6 bowls in the case of vanilla Swiss roll 

1. A big bowl for the cake bread
2. A cup for caster sugar to be mixed with yolk 
3. A cup for caster sugar to be mixed with egg white 
4. A bowl for milk
5. A bowl for corn oil
6. A bowl for cocoa powder 
7. A bowl for the egg shell. After cracking the egg, you ca leave the shell in the bowl

Now you can measure the ingredients and put them into cups and bowls. 

You can also separate the egg white from yolk in the stage. You need to put the egg white into one mixing bowl and yolk into another one.

All the above steps should be completed within 15 minutes if you act pretty quickly

Stage 2:

Turn on the oven to preheat it for 20 minutes. Normally the oven will be ready after 15 minutes 

While the oven is preheating, you can start beating the egg white until fluffy with the electronic mixer. It will normally take 6 minutes.

Set it aside when it is done 

Now you can beat the yolk and caster sugar with egg whisk. You can count 20 seconds. Then pour the oil and beat for another 20 seconds. Then pour the milk and vanilla essence and beat for 20 seconds too. Sip the cake flour into the bowl and move the egg whisk in a way like you are writing letter Z. Keep doing this until the flour is well mixed and no powder is visible 

Get 1/3 egg white foam and mix it with the yolk mixture. Use the spatula to mix them. Don’t use circular movement. Instead, you need to move it as if you are chopping, drawing horizontal or vertical lines. After you get a smooth texture, dump the remaining 2/3 egg white form into the bowl and mix it in a similar manner until the texture is smooth again and no white form is visible in the mixture. Don’t over mix. 

Place a baking paper (parchment) on the baking pan. Dump the mixture to the pan and use spatula to spread it evenly to every corner. Drop the pan from a height to eliminate the big bubbles in the mixture. 

Now the baking preparation is completed. 

At this moment, the oven is also ready 

Stage 3: 

Put the baking pan into the oven and bake it at 180 degree for 15-20 minutes.

To summarize, the above 3 stages totally take 45 minutes. It is just so simple to bake the Swiss roll and bring it to the table for everyone to enjoy this tasty dessert.