Swiss Roll

I like Swiss rolls because the flavours vary according up the filling at the center. Its versatility allows the baker to be really creative with the filling. Because the mango I originally wanted as the filling wasn't ripe, I had to use the lone pear I found in the fridge. The crispy pear worked quite well with the soft Swiss rolls , though the textures are totally different. Here's the recipe to the Swiss roll.

(Makes 23 cm by 33 cm roll)

To make the sponge

70g caster sugar
40g cake flour
25g melted butter
3 eggs (separated)

To make the pear filling

160ml whipping cream
1tbsp icing sugar
1 pear thinly sliced 

1. Preheat the oven at 180 degrees and line the baking tray.

2. Beat the egg white and sugar till stiff peak.

3. Add the egg yolks and beat for a minute at low speed till combined.

4. Sift the flour over the mixture and fold to combine.

5. Add the melted butter and fold gently to combine.

6. Pour the batter over into the tray and spread evenly. Bake in the oven for about 10 minutes till the sponge springs back when touched.

7. Turn the sponge out when ready and roll together with a clean cloth so the shape is set and allow to cool in the rolled form.

8. Prepare the filling, whipping the cream and the icing sugar till soft peak.

9. Once sponge is cooled, unroll and spread cream all over the sponge and add the sliced pear

10. Reroll the sponge and chill till ready to serve. 

You can change the fruit according you your liking.