09.11.2013 - Batam. This is exactly the same case ( beautiful brown skin stick to foil ) as i mentioned on my other swiss roll recipe http://amirahwaznahku.blogspot.com/2013/11/swiss-roll-recipe.html because i made it on the same day without parchment paper.
3 eggs, @ room temperature
65g / 1/3cup granulated sugar
80g / 2/3 cup all purpose flour / cake flour
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder
Melt butter, sift flour/ cake flour and set aside.
Line a 22 x 22cm tray with parchment paper, set aside. Pre-heat oven to 180c. ( I used kitchen towel as i run out of parchment paper )
Pre-heat oven 200c.
With hand mixer, whisk eggs and sugar on high speed until batter double volume in ribbon stage (the batter should leave a ribbon-like texture when the beater is lifted up). In low speed whisk for a min to reduce big air bubbles in the batter.
Add in sifted flour into batter in 3 batch. with a spatula, gently fold in the flour mix well and lastly add the melted butter and vanilla extract, fold in with spatula until well combined.
Transfer batter into the tray. Spread and smooth batter and tap a few times to release air bubbles.
Bake on the middle of the rack for 20-25 mins (Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling)
Bake until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
Remove tray from oven. Give a few tap again on the table. Sponge cake should be easily removed from the tray from the tin. With a clean new parchment paper ( i used aluminium foil as i run out of parchment paper but please do not use aluminium foil because beautiful brown skin layer stick on the foil. Use only parchment paper to do the rolling step unless emergency like me :) anyway, place the paper on top of the cake and turn the cake skin side down. remove the bottom parchment paper from the cake and let it set.
I cut slits along the length of the sponge layer will help to prevent cracks when rolling. Spread Strawberry Jam and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.
Refrigerate for 1 hours before served.