Pumpkin Swiss Roll with Raisins

I have been trying out various swiss roll recipes in the hope of finding THE one that will work for me. Am overall quite satisfied with this swiss roll even though there is still breakage when rolling the cake. Well, at least the outer surface looks nice hee. The cake texture is soft, light and fluffy and stayed so even immediately out from the fridge. Blur me misread the recipe and baked it at 170°C for 15min instead. Am glad that the cake turns out fine. Recipe is definitely a keeper but I'll have to work on my cake rolling skills =p

Ingredients
 

(A)
4 Egg Yolk
40ml Oil
100g Cake Flour
100g Pumpkin Puree

50ml Water

(B)
5 Egg White

35g Castor Sugar

1/8 tsp Cream of Tartar

Raisins

Method

1. Combine (A) together until well blended, leave aside.
2. Beat egg whites with electric beater till frothy, add in cream of tartar and whisk till soft peak.
3. Add in sugar gradually and beat till stiff peaks are formed.
4. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
5. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
6. Sprinkle some raisins on the tray and pour the batter into tray.  Bang the pan to release air bubbles.
7. Bake in preheated oven 200°C for 10 - 12 minutes or till cooked.
8. When the cake is cooked, leave to cool completely.
9. Spread a layer of whipped cream/butter cream/your favourite jam (I used chocolate spread) onto the sponge cake. Roll it up and chill in fridge before serving.