Eggless swiss roll
EGGLESS SWISS ROLL [ tried with regular sponge cake recipe ]
INGREDIENTS
- Maida – ½ cup
- Milk – ¼ cup [ room temperature ]
- Condensed milk – ¼ cup
- Fine powder sugar – ¼ cup
- Oil – 2 tbsp
- Vanilla essence – ½ tsp
- Baking powder – ½ tsp
- Baking soda – ½ tsp
- Swiss roll baking tin 8 “
PATTERN – You can use little of the same batter + food colour and give some pattern – dot s here and there . I used melted chocolate .
FILLING – You can use jam / whipped cream / Nutella / bits of fruits / butter cream / etc
PREPARATION
- Sieve maida + baking powder + baking soda .
- Preheat oven at 180* [ convectional mode ]
- Line the baking tray with parchment paper .Make patterns with melted chocolate and keep aside to set OR if using batter for pattern ,then bake it for 1 or 2 mins .[180 * preheated oven ]
- If using jam ,mix it well till smooth and loose Or melt it .
METHOD
Take sugar powder + condensed milking a mixing bowl and beat till it becomes smooth .
Add oil + milk + essence and beat well .
Now add the sieved flour and whisk / mix well into a smooth batter.
If the batter is very thick then add 1 more tbsp of milk and mix.
Batter should not be very loose or very thick .
Pour the batter gently over the pattern and spread it evenly .
Bake it in preheated oven for 8 to 10 mins at 180 *. [ do not overbake ]
Allow the cake to cool .
Spread the jam evenly all over .[ don’t overspread ,else it will leak and become soggy ]
Start rolling the cake gently into a tight roll by pressing .Roll it till the end .
Refrigerate for sometime .
Slice it , garnish and serve .
NOTES
- I tried to use melted chocolate for pattern ,but did not like it as the chocolate melted .
- After making the pattern ,refrigerate it to set .
- You can add 1 tsp of cocoa pwder to the flour to make chocolate swiss roll and spread some nutella inside while rolling .
- If the cake is dry ,drizzle little sugar syrup .
- If the cake gets stuck to the paper ,use a knife to loosen .
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