A simple yet delicious bake to make anytime of the year, This swiss roll will become your family favourite too.
Thank You for sharing your pic and recipe used with us Aunty Rehanađź’•
SWISS ROLL (flop-proof)
RECIPE CREDIT: UNKNOWN
PICTURE CREDIT: REHANA KODRUTH (WATALOTWEGOT)
4 eggs
1/2 cup caster sugar
1/4 cup flour
1/4 cup cornflour
1/4 cup cocoa
1 t baking powder
1 t vanilla essence
Pinch of salt
1/2 cup caster sugar
1/4 cup flour
1/4 cup cornflour
1/4 cup cocoa
1 t baking powder
1 t vanilla essence
Pinch of salt
Beat eggs until stiff and white
Add sugar and beat until it leaves a peak
Sift the dry ingredients 3 times and sift in one more time into the egg mixture and fold with a metal spoon
Lastly add vanilla essence
Pour into a greased and lined Swiss roll pan and bake at 200•C for 10-15 minutes
Turn out immediately onto greaseproof paper sprinkled with caster sugar
Peel of lining paper and trim edges with a sharp knife
Roll up cake with paper in between to make a Swiss roll
Cover with a cool damp cloth and cool slightly
Unroll and spread with filling and roll up again and allow to cool
Add sugar and beat until it leaves a peak
Sift the dry ingredients 3 times and sift in one more time into the egg mixture and fold with a metal spoon
Lastly add vanilla essence
Pour into a greased and lined Swiss roll pan and bake at 200•C for 10-15 minutes
Turn out immediately onto greaseproof paper sprinkled with caster sugar
Peel of lining paper and trim edges with a sharp knife
Roll up cake with paper in between to make a Swiss roll
Cover with a cool damp cloth and cool slightly
Unroll and spread with filling and roll up again and allow to cool
# for Vanilla Swiss Roll OMIT cocoa
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