Chocolate Sponge Swiss Roll

Ian always loves chocolate swissroll covered in chocolate rice sold in NTUC Hypermarts
This time I baked a similar one for him, but bigger in size and of course, better cos it's homemade :)

Recipe is from Sonia's site which I modified a little

What you need:

5 egg yolks (medium eggs)
50g canola oil
50g milk
20g caster sugar
70g cake flour
15g cocoa powder

5 egg whites (medium eggs)
1/4 tsp lemon juice
60g caster sugar

1. Lightly whisk egg yolk with sugar. Add in oil, stir to combine
2. Add in milk, combine well
3. Fold in cake flour, mix well, set aside
4. Add in lemon juice into egg white, beat til foamy
5. Gradually add in sugar, beat til stiff peak
6. Take 1/3 portion of the egg white mixture, use hand whisk to mix with egg yolk mixture til light
7. Fold the balance of egg white mixture into egg yolk mixture, mix well
8. Pour batter on lined swissroll pan, and bake in preheated oven of 160degC on medium rack for 25 minutes
9. Turn the baked sponge on a piece of baking paper. Slowly peel off the attached paper from the cake
10. Place a new piece of baking paper over the cake, invert the cake again
11. Slice 45deg angle at another end, so the end of sponge will neatly attached to the cake at the end of rolling
12. Make few slits on the whole cake
13. Spread evenly a layer of filling
14. With the shorter side facing you, roll the cake up tightly to form a swissroll
15. Wrap with clingwrap and let it set

I used nutella for the filling and spread a thin layer of buttercream all over the swissroll, and sprinkle chocolate rice on it

Sonia is right, this recipe is a keeper to make swissroll
Spongy, soft and light, taste really good, and most importantly - easy to roll :)