Rose Swissroll

It has been quite a while since I last baked and hands were itchy to bake something for the weekend. Inspired by Janny's (from Rainbow Connection) post on the rose patty cakes, I made this rose swissroll instead. With some slight modification to one of the swissroll recipe that I have, it came out pretty well except that I should have baked it in a slight larger pan. Had a bit of struggle trying to roll it because of the thickness. Nevertheless, it was pretty good :)

Ingredients

3 eggs, separated
1/2 cup caster sugar
1/2 cup self-raising flour, sifted
1/4 cup corn flour, sifted
2 tbsp hot milk
1 tbsp melted butter
2 tsp rose water
1-2 drops of red colouring

Filling
300ml cream, whipped
2 tbps jam (I omitted this)

Method

1. Preheat oven to 180 degree celcius
2. Sift both flours together and put it aside
3. Place egg whites in a clean, dry bowl and beat till stiff peaks form
4. Add sugar slowly and continue beating till thick and glossy
5. Add egg yolks one a time, beating well after each addition followed by colouring
6. Lightly fold in flour with milk till well combined
7. Add melted butter and lightly mix it till no streaks followed by rose water
8. Pour batter into a greased and line swiss roll pan and bake for 8-12 mins or springs back when touched or the sides shrink away from the sides of the tin
9. Leave the cake in the tin for about 5 mins and take it out to cool on a wire rack
10. When cool, place the cake on a clean tea towel and cut the sides away
11. Spread with jam followed by cream
12. Roll the cake holding the sides firmly and leave it wrapped in the tea towel for about 10mins
13. Remove swissroll from the towel and slice it to serve. Otherwise, wrap swissroll with cling wrap and store it in the refrigerator