Sugar Roll

Original recipe from Aunty Yochana
Ingredients:
4 nos. egg white
80 gm. caster sugar
4 nos. egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil

100 gm. Butter cream
invert Sugar - very fine sugar

Method: (1) Whisk egg white for a while, then add in caster sugar gradually.
2) Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
(3) Stop the machine, fold in the cake flour and baking powder.
(4) Fold in corn oil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 190 - 200C for about 8 - 10 mins.
(5) Take out from tray and leave on the wire rack to cool.
(6) Spread butter cream onto the cooled swiss roll and roll into a swiss roll.
(7) Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
(8) Slice and serve.

Butter Cream

Ingredients:
100 gm. Sugar
30 gm. water
70 gm. egg white
150 gm. butter
150 gm. Margarine - buy the chilled block margarine (Marianne or Kake)

Method:
(1) Boil sugar and water till thick but flowy.
(2) Whisk egg white till fluffy, then pour in the hot syrup.
(3) Continue whisking the egg white till cool.
(4) Slowly add in the chilled butter and margarine and let it beat till thick and fluffy.