Here is it, the very first recipe from the book, but with a little modification...;D
I admit that the swissroll look ugly but it does taste wonderful. I need a 2nd attempt to improve on the rolling though...;p
Here's the recipe (adapted from "Elegant Swiss Roll by Kevin Chai")
3 egg whites
(B) 4 eggs
1/2 tsp Vanilla essence
100g Plain flour
60g Butter (melted)
(C) 120g Fresh Cream (whipped)
1 kiwi (peeled, quartered)
~ Preheat oven at 180'C, grease 10x14" baking tin, line with baking paper and grease on the paper again.
~ Beat (A) until stiff peaks form. Spoon into piping bag fitted with round nozzles and pipe onto the tin in parallel lines (2cm apart)
~ In a mixing bowl beat eggs and sugar from (B) until light and fluffy. Add in essence, mix well.
~ Gently fold in plain flour, add in melted butter and mix well.
~ Spread mixture over the piped white meringue. Bake at 180'C for 10 minutes. Leave to cool.
~ Transfer cake onto a paper (top facing up), spread with whipped cream and arange the kiwi on the cream (as pic. below). Roll gently from narrow end, and refrigerate before cutting.
Cut into slices and serve..:) I should have spread all the whipping cream *sigh*..:( Worry that it might have too much cream in the center so I just spread half of the portion, and that the kiwi doesn't stick to the cake after cutting. So if you are making this, do remember to spread the whole portion of the whipped cream in it.