Pumpkin Swiss Roll

Have been very slow in blogging recently. Once in awhile, i will tend to feel so exhausted that i hardly had any energy left to blog. Every time, i will just sit down and switch on my com admiring lovely blogger posting and will just waste my time starting blankly.  Here. i am submitting this post to {Event} Natural Colour Bakes hosted by HANKERIE


Ingredients
(A)
180g steamed pumpkin, mashed


(B)
100g plain flour
20g cornflour
1/2 tsp baking powder
1/4 tsp cinnamon powder
60g caster sugar
60g milk
60g veg oil
4 egg yolks
1/4 tsp salt


(C)
5 egg whites
1/4 tsp cream of tartar
60g caster sugar


(D)
5 tbsps of melon seed
80-90g apricot jam (individual preference)


Method

1. Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper and sprinkle melon seed randomly.
2. Sift the flour, baking powder, cinnamon powder and add the salt. Set aside.
3. Whisk the egg yolks and caster sugar until sugar dissolve. Add oil, milk, mashed pumpkin and flour ingredients mix till smooth.
4. Whip egg whites until foamy and add in the cream of tartar, following by the sugar. Continue whipping until stiff peak.
5. Mix the meringue with egg yolks mixture until well incorporated.
6. Pour it into the lined tin and bake it in a preheated oven at 200C for 18 minutes.
7. Unmould it immediately when done. when it is cool spread the apricot jam on the cake and roll it up.
8. Leave it in the fridge for 1 hour. Remove from fridge slice and serve.