Coffee swiss roll

I decided to try a different method this time, the modified genoise method. I always wanted a cake that was a bit more moist so I was looking for something with oil in it. I decided to try Yochana's method because it had 5 eggs as I found that 4 eggs yielded too little volume for my pan even though it fitted what was described. The unique thing about her method not found elsewhere is that she adds the oil after beating the egg and sugar, so the oil is not beaten at all. Another change is this method is associated with the western swiss roll, I decided to roll it when hot as most western recipes suggest. I found this roll a lot more sturdy and cake-like compared to the Asian swiss rolls, so it makes sense to roll it when warm to form the 'muscle memory' and minimise cracking. I realised that I could even be quite heavy handed and roll it more tightly and also shape it into a rounder roll!

This recipe is quite heavily adapted from Yochana because I noticed quite a few people mentioned cracks. When I tried the recipe, I had flipped it to remove the bottom parchment and found that the bottom was still wet after the full 10 minutes even though the top was at the point of burning! I had to add another 6 minutes. So the next time, I will reduce the cooking temp as other recipes recommend. The adjustments have been incorporated within.

Ingredients
5 eggs, at room temperature
90g sugar (do not reduce this amount)
100g plain flour
60g corn oil or melted butter (I use oil)
1 tbsp instant coffee
1 tbsp hot water

Filling
150ml double cream
¼ cup icing sugar (do not reduce this amount)
1 tbsp instant coffee
1 tbsp hot water

Method
1. Take out the eggs and bring them to room temperature. Add the coffee to the hot water and dissolve. Set aside until it cools to room temperature.
2. Prepare the pan by lining it with parchment.
3. Beat the eggs with sugar until pale and foamy, until the ribbon stage. It should triple in volume.
4. Add the 1 tbsp of the coffee mixture and mix until incorporated.
5. Add the oil in batches and also mix until incorporated.
6. Fold in sifted flour.
7. Pour into the prepared pan. Use a spatula to flatten and ensure that it fills the corners of the pan. Drop from a height to dispel big bubbles.
8. Bake at 180 deg C for 18 to 20 minutes until the top springs back when touched.
9. Once out of the oven, immediately take the cake out of the tin and let it cool on a wire rack for 5 minutes.
10. Place a clean baking paper on another larger baking tray. Invert the cake onto the baking tray and remove the backing of the cake. Let it cool further.

The crust. Wrinkly (wonder why?) but the skin is dry enough and doesn't peel off and adhere to the baking paper or cling film the next day. About 0.5cm thicker than the matcha swiss roll. The difference 1 egg makes!

11. Once cool enough to handle, roll the cake up as tight as you can (but be careful not to crack the cake!) using the baking paper to assist. Cover with a cloth and leave to cool completely.
12. While waiting for the cake to cool, beat the double cream with the icing sugar until stiff peaks. Add the coffee and beat on low until just incorporated. Leave covered in the fridge.
13. When the cake is completely cool, unroll it. Cut off 1.5 cm at a diagonal on one of the short ends. This will help the cake to form a nice seam. Spread on the coffee cream with an offset spatula. Re-roll the cake. Make sure that it is resting on the seam.
14. Wrap the cake in the baking paper and then wrap over with cling film. Let it cool and rest in the fridge for a minimum of 1 hour, or best overnight.

Skin didn't peel off

Note to self regarding the lobang: Spread the cream to the short end where the rolling begins!

Recipe feedback
The roll was so moist the next morning! The oil makes all the difference. I read elsewhere that oil works better than butter because although butter is more fragrant, it makes the roll denser.

Sources:
1. Yochana: https://auntyyochana.blogspot.com/2006/10/coffee-swiss-roll.html
- 5 eggs (in 10*14") baked 200 deg C for 8 - 10 mins
- no milk but uses oil
- Beat whole eggs but seems to hv many comments about cracking

2. Coffee swiss roll http://www.bakeforhappykids.com/2018/06/cottony-soft-coffee-chiffon-Swiss-roll.html
- Extra fluffy and thick cake
- Milk and oil
- Separately beat 3 to 4 yolks and 4 to 5 egg whites (in 10*14")
- 180 deg C for 17 mins

3. Mocha swiss roll: https://www.landolakes.com/recipe/19013/mocha-chocolate-cake-roll/
- coffee and cocoa
- no oil but uses water
- Separately beat 4 egg white + 2 yolks (in 10*15")
- Bake 175 deg C for 10 to 15 mins