Swiss roll cake recipe

Swiss roll, jelly roll, roll cake, or cream rollis a type of sponge cake roll filled with whipped cream, jam, or icing.

It looks like it needs much effort but the secret is that it is not so complicated.
This is the kind of cake you can’t help but eat for breakfast the next morning. It’s the kind of cake you will make for all your friends when they come over to your house. And it’s the kind of cake that makes you feel like a giddy little kid again.

We’ve made a thin sheet of sponge cake spread with whipped cream,and ganache rolled together, then drenched in a chocolate ganache glaze.

Type: Dessert

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes

Ingredients:

• 30 gm (4tbs) all purpose flour
• 30 gm (4tbs) corn starch
• 40 ml (1/4th cup) milk
• 40 ml (1/4 th cup) oil
• 80 gm (1/3rd cup) sugar
• 1 tbs vanilla essence
• 4 large eggs

Procedure:

• Preheat the oven to 340F or 160-170C
• Separate the egg white and yolks
• Beat the eggs until stiff
• Then onto the yolks bowl add the sugar
• Cream them
• Add the milk and water mixturr
• Blend them and add the flour and cornstarch mixture
• Mix them smooth
• Now take 1/3 rd of the stiff egg white and mix with the yolk mixture
• Then take the remaining 2/3rd egg whites
• Mix until you can make a ripple of 8 sign without breaking
• Take a flat baking tray
• Line up with parchment paper
• Pour the batter
• Bake it for 20-25 mi minutes or until baked
• Take a skewer to check on it
• Roll the cake when hot and leave it to come to room temperature
• On the other hand make the chocolate ganache
• Boil 1 1/2 cup heavy cream
• Add to to 1 cup chocolate chips
• Mix them and allow it to cool
• Add some whipping cream and mix them
• Now roll out the cake from parchment paper and spread the ganache and some whipped cream
• Again roll the cake
• Cover it up with the remaining ganache
• You can decorate your Swiss roll with some whipping cream

We’ve added a step by step video of this recipe👇

Enjoy it in a tea party or after dinner as a dessert

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