Swiss Roll Cake | Eggless swiss roll cake
 
Prep time
Cook time
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Swiss Roll Cake | Eggless Swiss roll cake is one good looking and delicious dessert. It is basically a sponge cake, which is baked for just for few minutes, then it is layered with whipped cream, fresh fruits, jam or any fruit compote.
Author:
Recipe type: Cakes
Cuisine: International
Serves: 6 slices
Ingredients
  • INGREDIENTS:
  • ( I have used 12×10 inch tray for baking )
  • Vegetable oil ¼ cup
  • condensed milk ¾ Cup
  • Vanilla essence 1 Tsp
  • Maida 1 Cup
  • Baking soda ½ Tsp
  • Baking powder 1 Tsp
  • Warm Water ½ Cup
  • FOR WHIPPED CREAM
  • Icing sugar 1 cup
  • Whip cream ¼ cup
  • Other ingredients :
  • Fruit puree (strawberries+cherries) - ¼ cup
Instructions
  1. Mix all dry ingredients maida, baking soda, baking powder in a bowl.
  2. Now mix wet ingredients like condensed milk, vanilla essence and oil in a separate bowl. Whisk it well.
  3. Mix all dry ingredients with warm water & put it in the condensed milk and oil mixture. Blend with hand blender. Keep aside.
  4. Then take out 4 table spoons of this mixture into 1 seperate bowl.
  5. And then add strawberries puree by pulsing strawberries into mixer grinder and strain it to make a thick puree to be used as colouring agent to make pattern for swiss cake)+ a pinch of red food colour(optional)
  6. And keep rest of the cake mixture sperate, at room temperature.
  7. By the time pre heat oven at 180 degrees.
  8. Take a piping bag. fill with fruits puree( dark pink) mixture in it.
  9. FOR MAKING PATTERN FOR SWISS CAKE:
  10. Lay the baking paper on baking tray.
  11. Then make your pattern by piping it onto the baking/parchment paper.
  12. Then place this baking tray in the freezer for about 4 hours or more, to go firm.
  13. FOR WHIPPING CREAM :
  14. Mix icing sugar and cream untill smooth with hand blender and keep it aside in fridge.
  15. FOR BAKING A CAKE FOR SWISS ROLL:
  16. Take out the patterned tray from freezer.
  17. Pour the cake mixture over your frozen pattern and spread it evenly.
  18. Spread evenly right till the edges of tray with spatula, making it as thin as possible (as it will rise after baking)
  19. Bang the tray on kitchen platform a few times to make sure the mixture gets spread evenly all around the pattern.
  20. Then bake in the oven for exactly 7 minutes in the centre rack of the oven. It doesn't need to be over baked otherwise it would be difficult to roll the cake.
  21. Once cake is baked, take it out of the oven and immediately trim the edges of the cake with a knife, for neat look.
  22. Cover this baked cake with another sheet of baking paper, and invert it on another flat baking tray or chopping board, and flip it over.
  23. Gently remove the baking paper while it is still hot. Then leave it to cool.
  24. Place one more piece of baking paper over your cooled cake and flip it over again.
  25. Once the cake is bit cooled, spread whipping cream and icing sugar mixture on top of it.
  26. Then starting at one end, using the parchment paper to help you roll up the cake up and transfer it to serving platter.
  27. Decorate with puree of strawberries on top (instead of putting fruit puree inside the swiss roll, top on the layer of whip cream, i have decorated on top).
  28. Place the Swiss roll cake in the fridge for 3 hours before slicing into pieces.
  29. Enjoy a light and spongy cake with whipped cream frosting inside it!
Notes
1. While baking vanilla sponge cake, which is the base of Swiss roll, don't over bake or under bake it.

2. The size of baking tray is most important thing to make Swiss roll.

3. Once you have rolled the cake, place it in fridge to set for minimum 3 hours. Don't cut into slices immediately.

4. While spreading the batter of cake on frozen pattern, make it as thin as possible, as after the cake is baked, it would rise and would be difficult to roll the cake.
Recipe by Yummy Tales Of Tummy at https://yummytalesoftummy.com/swiss-roll-cake-eggless-swiss-roll-cake/