I have used fruit cocktail for the filling with the whipped cream in this roll cake. You can use Jams, Strawberries, Mangoes, Butter cream icing or Chocolate icing anything which you like. You can even dust the cake with some icing sugar or cover it with any kind of icing you like.
100g caster sugar
30 ml of vegetable oil
90g of all purpose flour
1 tsp of baking powder
1 tsp of vanilla extract
3 Tbs of milk
3/4cup whipped cream whipped with 2 tsp of sugar
1/2can fruit cocktail
Shift the flour and baking powder in a bowl. Set aside. In a mixing bowl, beat the eggs & sugar until triple in volume, when you take some batter by spoon it should drop ribbon like texture.
Add half of the flour mixtures folding it gently inside the egg mixture then add milk and vanilla extract. Mix gently using spatula until it forms a thick batter. Add the vegetable oil in and fold.
Pour the batter into (9" x11") baking pan covered with parchment paper greased with oil, bake in 180C preheated oven(in the lower rack) for 20 to 30 minutes or until a skewer inserted in the centre comes out clean. Turn out immediately onto another parchment paper of the same size which you put in the tray, peel off the parchment paper slowly, again flip the cake over. The light brown side will be under & the clear side will be up.
Cover this cake with a wet kitchen towel & roll it as a Swiss roll, leave the sponge cool completely (The reason of rolling the cake with wet towel is to prevent cake from getting hard & cracked while it cools down and it will keep the cake soft and in shape all the time)
When the cake is completely cool again spread the cake on the parchment & take the towel away & spread whipped cream and place some fruit cocktail on top of the cake.
Roll up gently using parchment paper. Pulling back the parchment paper as you roll the cake until a rolled cake is formed.
Wrap the rolled cake with food wrapping plastic wrap tightly and keep in the fridge at least one hour before serving. ...............Enjoy!