What is the function of eggs in Swiss roll?

Structure: Eggs provide structure to the Swiss roll by contributing to the formation of the cake batter. The proteins in eggs, particularly egg whites when whipped, create a stable foam that traps air bubbles, resulting in a light and airy sponge cake.

Leavening: Eggs act as a natural leavening agent in Swiss roll. When eggs are beaten, the air incorporated into the mixture expands during baking, causing the cake to rise. This property is vital in achieving the characteristic rolled shape of a Swiss roll.

Emulsification: Eggs help emulsify the ingredients in Swiss roll batter, ensuring that the fat and water-based components remain evenly dispersed. This prevents the batter from separating and helps create a smooth and consistent cake texture.

Flavor and Color: Eggs contribute a distinctive flavor and golden-yellow color to Swiss roll. The yolks are responsible for the richness and color, while the whites provide a neutral flavor and help in achieving the desired cake color.

Moisture and Tenderness: Eggs contribute to the moisture content of Swiss roll, preventing it from drying out. The proteins in eggs help bind the ingredients together, resulting in a tender and delicate cake texture.