Monday, May 14, 2012

Swiss roll

Swiss roll is basically a sponge cake spread with jam,cream,butter,soft cheese,chocolate baked in a shallow baking tray.It is delicate to bake and roll.Always sprinkle confectioners sugar to prevent cake from breaking up when it is rolled.

  • 200 gm all purpose flour
  • 150 gm sugar
  • 2 eggs
  • 100 gm melted butter
  • 200 gm icing cream
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoon curd
  • 1 teaspoon vanilla essence
  • 1 tablespoon corn flour
  • 150 gm Confectioners sugar  
How to prepare:

  1. Preheat the oven to 200 F for 15 mints.
  2. Mix  all purpose flour,salt,baking powder and corn flour in a bowl.
  3. Beat melted butter,egg yolk,vanilla essence,curd and sugar until sugar is dissolved.
  4. In another bowl beat egg white for 10-15 mints until soft peaks.
  5. Add butter mixture into flour mixture and fold gently.
  6. Now add egg white,continue to fold until the batter is smooth.
  7. Lightly grease 10/7" baking tray with butter or rectangle tray(size depends on you).
  8. OR
  9. Line the base with parchment paper or aluminium foil.
  10. Pour the batter and bake for 12-15 mints.
  11. Meanwhile place the parchment paper on clean surface,sprinkle 50 gm confectioner sugar on paper.
  12. When cake is ready,immediately turn onto the sugar.
  13. Sprinkle 50gm confectioners sugar on top of cake.
  14. Roll the cake up with parchment paper.
  15. Leave for 10 mints.
  16. After 10 mints unroll the cake carefully and leave until cool.
  17. Now spread icing cream over the cake or whatever you want(chocolate,fruits chunks,jelly).
  18. Re-roll the cake without paper.
  19. Refrigerate for 15 mints.
  20. Dust confectioners sugar before cutting.
  21. Cut into 1/2 inch slices and serve.