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Vanilla Roulade Sponge

The word roulade originates from the French word "rouler" meaning "to roll". Roulades consists of sponge cake or cake baked in a flat pan rolled around a filling popularly known as Swiss Roll. Cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the cake Bejgli. The Bûche de Noël or Yule Log is a traditional French Christmas cake roll, often decorated with frosting made to look like tree bark. This sponge in particular is sweetened with honey plus sugar giving it  amore distinctive taste as well as more flexible preventing the cake from cracking when it is being rolled.

Below is a video showing you how to bake Vanilla Roulade Sponge. It may take some time for the video to load and your patience are very much appreciated. Press on the play icon if video does not start automatically. Happy Baking.
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Recipe
10 nos Egg Yolk
60 ml Honey
60 ml Corn Oil
10 nos Egg White
170 gm Sugar
150 gm Soft Flour
Method
1) Whisk egg yolks at high speed till double in volume and thick (Ribbon State).
2) Add in honey and whisk till mixed.
3) With the mixer on at high speed, slowly add in the oil. Once oil is mixed stop the mixer immediately.
4) In another bowl, whisk the egg whites and sugar till fluffy (Meringue).
5) Fold the meringue into the egg yolk batter.
6) Lastly fold in flour.
7) Pour the Roulade Sponge mixture into the now cooled tray with the Lining Sponge Paste.
8) Bake in oven at 200C (392F) for 10 minutes till golden brown.
9) Leave aside to cool before turning over the tray and removing the parchment paper. The lining sponge is now ready to be used.

Recipe makes 4 X 23 cm X 23cm (9") square baking tray.
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