Monday, July 11, 2016


Creamy Vanilla Swiss Roll
Strawberry and Cream Filling-

You’ll need

1.        Egg - 3
2.       Powdered Sugar - ¾ Cup
3.       Vanilla Essence - ¼ Teaspoon
4.       All Purpose Flour - ¾ Cup
5.        Milk Powder – ½ Cup
6.       Milk - 2 Tablespoon

For cream filling
  1.        . Whipping cream-500 ml.     
  2.        .  Sugar powder-1 cup.      
  3.           Vanilla essence-1 teaspoon.       
  4.      Strawberries-7-9


1-Preheat the oven to 180 degree. Grease and line a swiss roll tin (rectangle shaped pan) with parchment paper. Keep it ready. Sift together all purpose flour and milk powder. Keep it aside.

2-In a deep bowl beat together egg, powdered sugar and vanilla essence with an electric beater till it double in size, for about 8 - 10 minutes.

3-Fold in the sifted all purpose flour – milk powder to this slowly. Also add 2 tablespoon milk to it and slowly combine. Pour this batter to the lined swiss roll pan and spreads it evenly. Bake it for about 10 - 12 minutes (until springy to the touch).

4-Lay a damp towel over the work space, top it with a parchment paper and dust it with little powdered sugar. Move the baked cake upside down to the dusted parchment paper. Peel the parchment, used while baking, from the cake and then roll the cake along with the dusted parchment paper. Cover it with the damp cloth and leave it to cool foe about 20 - 25 minutes.

For cream filling

1-Beat whipping cream with powdered sugar and vanilla until smooth. Refrigerate until cake has cooled completely and ready to fill.

2-Unroll the cake and spread whipping cream all over the cake ½-inch from the edges. Roll the cake back up and place seam side down on a platter. (Some of the filling will gush out while rolling. Just discard whatever comes out.) Cover with plastic wrap and place in the fridge for at least an hour before serving. Dust with powdered sugar, garnish with fresh strawberries, slice, and serve.