Swiss Roll Cake

Swiss Roll Cake is a type of sponge cake, made up of egg, flour and sugar. It is great for tea time or as a dessert. I never tried this cake before, this is my first attempt. I am very satisfied with the outcome of the cake. It tastes great too..

Serve : 8

For Pattern:

1/3 cup All purpose flour

1/8 cup Sugar

1 egg white

1/8 cup Unsalted butter

Red food color as required

9X12 inch Baking pan

Parchment paper - 3 sheets

Pattern sheet ( you can draw your own pattern or download from Google images)

For Swiss roll cake:

1 cup All purpose flour

4 eggs

1/2 cup Sugar

a pinch of salt

Vanilla essence

For Frosting:

2 cup Heavy cream

3 tbsp Sugar

1 tsp Vanilla essence

Take a bowl, cream butter and sugar.

Add egg white and mix well with spoon or fork.

Add flour and mix all without any lumps.

Add food color, mix until you get uniform color.

Transfer the batter into ziplock bag or piping bag, cut an tiny hole at the corner.

Take baking tray, place pattern sheet in it.

keep parchment paper over the pattern sheet.

Now trace the curves and lines with batter and refrigerate it for 15 minutes to set.

Pre-heat oven to 375 F.

In a large mixing bowl, take egg, sugar and vanilla. Beat it well until soft and light with hand mixer.

Sift flour into the egg mixture, gently fold and mix with rubber spatula.

Take out the baking tray from fridge and remove the pattern sheet. keep the parchment paper back to the tray.

Now pour the swiss roll cake batter over the parchment paper and spread it evenly with spatula. Gently tap on the flour to avoid any air bubbles.

Bake it for 8 to 10 minutes.

Once it baked, remove the baking pan from oven. If the cake is sticked around the edges, use knife to release it.

Place parchment paper on baking pan and flip the pan carefully.

Peel off the parchment paper on the bottom of the cake.

Cut off the uneven and rough edges of the cake with knife.

Place parchment paper over the cake and turn it over carefully for applying frosting.

Chill the bowl and whisk for about 15 minutes.

Pour heavy cream , vanilla extract and sugar in chilled bowl, beat it in medium high speed until it soft peaks form.

Fill and spread the frosting over the cake. Do not overfill it.

With the help of parchment paper roll the cake as tightly as possible. (The cake is really soft, do this step carefully)

Refridgerate for an hour, before slicing the cake.

Enjoy.