Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, eggless swiss roll cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
A Swiss roll, jelly roll, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing. Most of the swiss roll cakes are made with. Learn how to make Strawberry Stuffed Swiss Rolls at home with Chef Ruchi Bharani on Rajshri Food.
Eggless Swiss Roll Cake is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Eggless Swiss Roll Cake is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook eggless swiss roll cake using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Eggless Swiss Roll Cake:
- Get 1 cup all-purpose Flour/ Maida
- Make ready 3 tbsp Powdered Sugar
- Get 3 tbsp Condensed Milk
- Make ready 1 tbsp Honey
- Make ready 1/2 tsp Baking Soda
- Prepare 1 tsp Vanilla essence
- Take As needed Milk
- Get As needed Nuttela
- Get 1/2 cup Melted White Chocolate
- Take 2 tsp Icing sugar for dusting
- Prepare 4 tsp Grated chocolate for topping
- Make ready 2 tsp Butter or oil for greasing pan
This cake roll required more testing than usual because I was SO torn between using butter vs oil, cocoa powder vs melted chocolate, as well as the perfect amount of flour. Learn how to make Strawberry Stuffed Swiss Rolls at home with Chef Ruchi Bharani on Rajshri Food. This Christmas treat your kids with some flavorful swiss rolls. Made by stuffing strawberries, whipped cream inside a spongy cake this cake is to die for.
Steps to make Eggless Swiss Roll Cake:
- Sieve maida, sugar powder, baking soda. Add honey, condensed milk, Vanilla essence, milk as required and make a flow textured batter. Rest it for 15mins
- Heat a nonstick pan/tawa in low flame. Grease butter and wipe out. Pour batter and move the pan to spread the batter evenly. Cover and cook in low till see the bubbles and tooth pick cones out clean.
- Then flip it onto a butter paper. When it's still hot put Nuttela and melted White chocolate and spread evenly by leaving 1" from each side.
- Slowly roll it with butter paper and roll it tight. Keep it fridge for 10mins
- Take it out, dust icing sugar and decorate with grated chocolate. and cut it slices.
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