PREPARE THE PAN: Preheat the oven to the specified temperature and line a Swiss roll pan or baking sheet with parchment paper. Grease the parchment paper lightly with butter or oil to prevent sticking.

MIX THE BATTER: In a mixing bowl, beat eggs and sugar together until pale and fluffy. Add vanilla extract for flavor. Gradually sift in the flour and gently fold it into the egg mixture until just combined. Be careful not to overmix to avoid deflating the batter.

Bake the Sponge: Pour the batter onto the prepared pan and spread it out evenly with a spatula. Bake in the preheated oven for the specified time until the sponge is lightly golden and springs back when touched.

Prepare the Filling: While the sponge is baking, prepare your desired filling. Common fillings include whipped cream, jam, fruit compote, or frosting. Make sure the filling is ready to spread onto the sponge when it's cooled.

Roll the Sponge: Once baked, remove the sponge from the oven and immediately loosen the edges with a knife. Place a clean kitchen towel or parchment paper over the sponge and carefully invert it onto the towel/paper. Peel off the parchment paper used for baking.

Fill and Roll: While the sponge is still warm, spread the filling evenly over the surface, leaving a small border around the edges. Using the towel/paper as a guide, tightly roll up the sponge from one short end to the other, using the towel/paper to help lift and roll.

Chill and Set: Place the rolled Swiss roll seam-side down on a serving plate and refrigerate for at least 30 minutes to allow it to set. This will help the roll maintain its shape when sliced.

Serve: Once chilled, trim the ends of the Swiss roll for a clean finish, if desired. Dust the top with powdered sugar for a decorative touch. Slice the Swiss roll into even portions using a sharp knife and serve.

vanilla

chocolate

mocha

pandan

strawberry

ube

matcha