Hi All,
Cakes!! As I told earlier the word cake itself makes me joy and happy. I never get bored or get tired while making cakes. Though I make some varieties of bakes so far I have not come out of my safe zone. Not even in cooking , even in my photography I stick in my safe zone.
Now I started coming out of my box, and started exploring my skills in cooking, photography etc.
And one of my recent trial is this swiss roll cake, even in first trial the outcome was decently good, so during second trial it came out beautifully good, yummy and perfectly shaped.
I made during new year and when the cake was super hit I made a big batch for my husband office.
While making swiss roll cake always roll the cake with patience and work fast everything has to be done ontime. Also oven temperature plays important role , never over bake as the cake will break while rolling.
I will mention all tips in notes part, pls see for complete help,
YIELDS : 12 PCS.
COOKING TIME : 10 mins and 1 hour refrigeration
Here below the recipe,
RECIPE INSPIRED FROM : SIVAKASI SAMAYAL
INGREDIENTS:
Maida – 1 cup ( 125 gms).
Sugar – ½ cup ( 125 gms).
Eggs – 2 nos.
Vanilla essence – 1 tsp.
Warm water – 2 tblsp.
Baking powder – ½ tsp.
Yellow colour – 2 drops ( optional)
METHOD :
1) Beat jam to liquid consistency.
2) Powder sugar and keep it aside.
3) Sieve flour,baking powder twice.
4) Beat eggs till bubblesup, add sugar powder and beat till creamy.
5) When egg mixture turns creamy and frothy like ribbon consistency stop beating.
6) Add vanilla, warm water and beat once.
7) Add flour mixture and mix with spatula to get ribbon consistency (if needed add food colour now).
8) Line baking tray with baking paper, grease butter and sprinkle little flour.
9) Pour batter and spread evenly.
10) Bake in pre-heated oven at 170”C – 10 mins, when tooth pick comes out clean remove from oven.
11) Invert the cake to another baking paper and roll it immediately .
12) Keep it aside for 10 mins, then unroll it, remove baking paper.
13) Spread jam and roll again, refrigerate for 45 mins.
14) Slice and enjoy.
NOTES:
1) Oven temperature varies from oven to oven so first bake for 8 mins,check and bake if needed.
2) Don’t over bake and as cake will become crisp and break while rolling.
3) Also roll immediately after baking,when cooled you cannot roll.
4) If you don’t have baking paper , just grease the pan heavily with butter and flour.
5) And while rolling instead of baking paper, you can use fresh thin towel too.
6) The cake should be thin, so in tray add batter only for 2 to 3 mm height so after baking you will get 5 to 6 mm cake which is easy to roll.
HAPPY COOKING!!
Comments
Post a Comment