Easiest Swiss Roll - Asko Steam Combi

Cooking this Swiss roll in a combi oven with steam, means that it cooks very fast and is so moist that it is very easy to roll without cracks!

This recipe was written by Fiona Robertson, Cooking Technology Expert, Auckland

METHOD

1. Place whole eggs, sugar and vanilla into a stand mixer and whisk until mixture is pale and has at least tripled in volume. This will take approx. 6 - 8 minutes or until ribbon stage is reached. 
2. Whilst mixture is whisking, preheat the oven. 
3. Set oven to COMBI STEAM - HOT AIR and STEAM DENSITY 2 - temperature 200 C 
4. Sift flour over the egg mixture and fold in gently until all flour is just incorporated. 
5. Pour the mixture gently into a lightly oiled, baking paper-lined Swiss roll tin (approx.23cm x 33 cm). Smooth out until even, being careful not to overwork. 
6. Bake for 7 minutes. 
7. Once out of the oven, cool slightly, then roll with the baking paper into a spiral. 
8. When the sponge is cooled completely, unravel the rolled-up sponge and fill it with desired fillings eg fresh berries and whipped cream or lemon curd or mascarpone coffee cream.