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Jam Swiss Roll

1/3 cup flour/maida
1 cup sugar
4 eggs-yolks & whites separates
1/2 cup milk
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
3-4 tbs fruit jam
Sift together the flour, baking powder and set a side, in a large bowl, beat the egg yolks well, then add 1/2 cup f powdered sugar and mix well, add the vanilla extract, now add the milk and flour alternately and mix them well,
In a separate bowl beat egg whites for at least 5 minutes/until you get frothy consistency,(it is not necessary to beat until stiff peak, a creamy consistency will work fine) add the salt and remaining sugar to it and beat them well for a minute, add this to egg yolk mixture and fold them/mix them well. Pour this mixture onto greased flat tray and bake in preheated oven at 190C for 10-11minutes/until cake becomes spongy to your touch, before removing the cake from the oven, place a clean kitchen towel on your working surface/kitchen counter, and sprinkle a liberal amount of sugar on it, remove the cake from the oven and, using a knife gently release the edges of the cake, and turn the cake on sprinkled sugar on your kitchen towel immediately, brush the cake with and roll the cake gently from the one end to using the kitchen towel, you need to do this when cake still hot, once the cake cools down its difficult to roll it and it will break apart. Once rolled, cover it up with the same kitchen towel and refrigerate for a minimum of 30 minutes. This will firm up the cake and it will be easily to slice it.
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