Swiss Roll ( Cakes and Pastries)

by Tarla Dalal

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These classic light and airy rolls can be served either as a cake or as a pudding.

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Swiss Roll ( Cakes and Pastries) recipe - How to make Swiss Roll ( Cakes and Pastries)

Cakes Rolls Basic Indian Dessert Recipes

Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins 11Makes 10 to 12 slices
Show me for slices

Ingredients

For The Lemon Butter Cream
3/4 cup icing margarine
1 cup icing sugar
2 tsp finely chopped lemon rind
1/4 tsp lemon essence
a few drops lemon yellow colour

For The Swiss Roll Cake
50 gms plain flour (maida)
1 tbsp cocoa powder
a pinch soda bi-carb
100 gms ( 1/4 can) condensed milk
1/2 tsp baking powder
30 ml melted butter or margarine
1/4 tsp vanilla essence

Other Ingredients
1/4 cup sugar syrup

Finish The Gateau
2 tbsp lemon butter cream icing , kept aside
disposable piping bag fitted with a plain nozzle

Method

For the lemon butter cream

Sieve the icing sugar and add lemon rind to it and keep aside. Cream the icing margarine using a wooden spoon till it is light and smooth.
Gradually, add the sieved icing sugar and lemon rind and cream till all the icing sugar is added.
Add the lemon essence and lemon yellow colour and mix well. Keep aside.

For the swiss roll cake

Line a 200 mm. X 300 mm. (8"x 12") swiss roll tin with greaseproof or butter paper. Keep aside.
Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside.
Combine the condensed milk and butter in a bowl and whisk well.
Add the vanilla essence and whisk well.
Add the flour mixture and mix gently using a wooden spoon or spatula.
Pour the batter into the prepared tin.
Bake in a pre-heated oven at 200?c (400?f) for 15 to 20 minutes until it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake along with the butter paper. Keep aside.

How to proceed

Soak the sponge (along with the butter paper when still warm) lightly with the sugar syrup. Make a cut along one side of the cake using a serrated knife.
Spread the lemon butter cream icing evenly on the sponge, leaving 2 tbsp aside to finish the cake.
Carefully lift one end of the butter paper and roll up the sponge.
After you finish rolling, wrap it in the sme butterpaper and refrigerate to set for 20 minutes.
Cut into 12 mm. (½“) slices.

Finish the gateau

Fill a disposable piping bag fitted with a plain nozzle, page 30, with lemon butter cream icing. Make parallel lines on individual serving plates,.
Then cross these lines with another set of parallel lines to make a net, applying gentle pressure on the piping bag.
Once the net is set place the slices over it and serve.