5 eggs version swiss roll

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Recipe's preparation

weight all the ingridents and preheat oven to 180C

use a small glass bowl weigh the milk, oil flour together , use a wisk mix it combine ,then separate the eggs, egg white in a small bowl, yorks mix into the glass bowl with milk and flour ,use whisk mixed until yorks well combined and smooth texture .

pre heat oven to 180C

mill the sugar

make sure the TM bowl is dry, put in 50g raw sugar 10 sec speed 10 to powered sugar ,i used 40g for the cake and 10g for whipping cream

beating egg white

without washing the bowl, put in butterfly whisk, egg withe ,5-7 small drops lemon juice,5 mintues 30 sec ,speed 3 beating the egg white ,put 40g powered sugar in three times through the top use chiffion cake meathod

combine egg white and york batter

put the egg york batter into the egg white , 15 sec, speed 2.5 , if not well combine on the bottom, use a sputula mix a bit more until mixture well combined ,

pour into a tray, here i used mix shop rose gold rectangle tray with the liner ,alternative your size of square or rectange tray with baking paper. tap 2-3 times on the bench then into the oven

Oven baking

put tray in the middle of the oven ,170C for 16 minutes , (no fan )
further 2-3 mintues with fan on .

remove the liner until completely cooled ,ready for your favourite swiss roll