Swiss Rolls Galore!

I love swiss rolls <3 I love eating them and I love makin em, but they never seem to turn out pretty like the pictures in the books...but they're fun to experiment different fillings with, and they taste great so that's all that matters right? =] Anyways, I made two swiss rolls this month:

A chocolate strawberry swiss roll, and a mango mousse roll =]

The chocolate strawberry roll is filled with whipped cream and strawberries, whereas the mango mousse roll is filled with, well, mango mousse and mangoes xD

For the sponge cake, I tried using a new recipe, from the book, 日嚐甜品（第二版）/Everyday Treats-Anita&Sanny@Jam Bakery and it turned out pretty well i think ^^ Here's the recipe converted into mLs:

1. Preheat the oven to 180C, line a 12x8in. rectangular baking tray with parchment paper(i used a 13x9in. cookie sheet)
2. In a large bowl, whisk 4egg whites(room temperature would be best)  with an electric mixer at medium speed until foamy. Gradually add 52.5mL(3.5tbsp) of granulated sugar ad whisk until soft peaks form to make meringue. Set aside.
3. In a small bowl, whisk 4 egg yolks untl foamy. Gradually add 17.5mL(1tbsp + 1/2 tsp) of sugar and mix with electric mixer for at least 2 minutes until pale yellow and stiff.
4. Add in milk *53mL(about 3.5tbsp) if making a vanilla roll, and 65mL(about 1/4 cup) if making a chocolate roll* and 52.5mL (3.5tbsp) of oil and whisk well.
5. Sift in 70mL(about 1/4 cup) flour, 1/2 tsp. baking powder, and 1/4 tsp. baking soda and mix with electric mixer until just combined. *Sift in 2 tsp. of cocoa as well if making a chocoalte roll*
6. Fold in about 1/3 of the meringue into the batter, being as gentle as possible.
7. Then fold all of the mixture into the meringue.
8. Pour the mixture into the baking sheet and smooth the surface.
9. Bake for 12-15 minutes.
10. When it's cooled down a little, lift the cake up with a small knife, and peel off the parchment paper.
11. Laying a new sheet of parchment paper down on a clean work surface, place the cake onto the parchment paper, and use the paper to roll the cake up loosely lengthwise(so the short sides are on your left and right) and allow the cake to cool like this.
12. When you're ready, unroll the cake and spread on the filling of choice, thinning it out as it reaches the 3 sides away from your body.
13. Add fruit (if desired) on the side closest to you.
14. Roll the sponge cake into a swiss roll, using the parchment paper to help. Wrap it well in plastic wrap and refrigerate for at least one hour.

Fillings:

The recipe I always use for whipping cream is:

• 250mL whipping cram
• 1 to 2 tbsp. sugar (depending on how sweet you like it)
• 1 tsp. vanilla
• 1/2 tsp. rum
• Just mix them all together until it holds soft peaks

For the mango mousse:

1. Mix two packs of gelatine (7g each) with 1 tbsp. sugar and 65mL(about 1/4cup) hot water. Put it in the microwave for about 10 seconds to melt the gelaine fully.
2. In a separate bowl, whisk 250mL of whipping cream, then add the gelatine mixture along with 1 tbsp. of rum, 2 drops of lemon juice, and about 90g of mango puree (i used mango pulp) and mix together.

et voila! enjoy =]