Pre-heat oven to 190-200°C
Prepare oven trays by lining them with baking paper
Combine the cake mix, eggs, butter, water and vegetable oil together in large bowl and mix for 1 min on low speed to combine all ingredients and then 6 minutes on high speed.
Pour the batter into the baking tray. The batter should be runny, so ensure to spread it evenly across the tray, making sure you also fill into the corners.
Bake for 12-13 minutes. To test the cake is ready, when cooked, the cake should spring back when you gently press it with your finger.
Prepare a kitchen towel to place the cooked swiss roll onto. Moisten the towel slightly by sprinkling a little water plus a fine layer of castor sugar.
Tip the warm cake immediately onto the kitchen towel and peel off the baking paper. Trim the edges and then cut lines across the cake on the end which will commence the roll. This will allow the cake to fold in and roll more easily.
Roll up the cake gently using the towel. The first fold needs to be as tight as possible. Once rolled up, allow the cake to cool completely before you will unroll and add the cream.
While the cake is cooling, prepare the Vizyon Stella Whipping cream by combining the water and powder mix and whipping in a mixer for 1 min at low speed, then 6 minutes on high speed. Ensure to whip to this timeframe as it will maximise the cream bouyancy. Keep aside until the cake has cooled.Note: if using the Vizyon Perla Whipping cream mix for 3-4 minutes. Perla Whipping cream will provide a denser, richer, cream-flavoured texture. Stella Whipping cream will have a lighter texture with a slightly more sweeter taste. For an alternative taste, you could also try using the Vizyon Custard Cream.
Once the cake has cooled, unroll and spread the cream evenly, making sure you cover the cream to the edges.
Roll up the cake again gently and refrigerate for 10-15 minutes so the cream can set.
Decorate your swiss roll with a chocolate drizzle or dust with icing sugar.