This is more of an eye candy apart from being an amazing recipe. Who doesn't like a good soft, spongy, creamy Swiss roll. I can just look at this dessert all day long with dreamy-eyes. It feels like you ate a cloud after you gobble this baby down. Its that time of the year again and this is my treat. Merry Christmas to all you lovely people! : D
What you need:
Sponge:
4 Eggs
1/2 cup caster sugar
I cup flour
1 tsp baking powder
1/3 cup hot milk
Extra caster sugar
To fill:
Whipping cream, 150 ml
Icing sugar
vanilla essence, 1 tsp
Mango, chopped
grapes. diced
strawberries, chopped
strawberry crush
Set oven temperature to 190 deg cel. Grease a 30*25 cm tin and line the base and sides with butter paper. Beat eggs and sugar together for 8-10 minutes or until mixture is thick and creamy. Sift flour and baking powder 3 times. Lightly fold through egg mixture, then fold in the hot milk. Pour into prepared tin and gently shake into the corners. Bake in preheated oven for 20-25 minutes or until springs back when touched.
While sponge is cooking, spread a damp tea-towel on a clean table, place a piece of butter paper over the tea-towel and sprinkle with extra sugar. Remove your sponge from the oven and take it out on the butter paper.
Whip cream with icing sugar and vanilla essence and spread it on the sponge. Sprinkle fruits and strawberry crush, make sure you don't go on the sides only in between because once you roll it will spread to the sides. Very carefully roll the Swiss roll and seal it in a cling film or silver foil. Keep it in the freezer for sometime. Serve cold from the fridge. And we are done!
What you need:
Sponge:
4 Eggs
1/2 cup caster sugar
I cup flour
1 tsp baking powder
1/3 cup hot milk
Extra caster sugar
To fill:
Whipping cream, 150 ml
Icing sugar
vanilla essence, 1 tsp
Mango, chopped
grapes. diced
strawberries, chopped
strawberry crush
Set oven temperature to 190 deg cel. Grease a 30*25 cm tin and line the base and sides with butter paper. Beat eggs and sugar together for 8-10 minutes or until mixture is thick and creamy. Sift flour and baking powder 3 times. Lightly fold through egg mixture, then fold in the hot milk. Pour into prepared tin and gently shake into the corners. Bake in preheated oven for 20-25 minutes or until springs back when touched.
While sponge is cooking, spread a damp tea-towel on a clean table, place a piece of butter paper over the tea-towel and sprinkle with extra sugar. Remove your sponge from the oven and take it out on the butter paper.
Whip cream with icing sugar and vanilla essence and spread it on the sponge. Sprinkle fruits and strawberry crush, make sure you don't go on the sides only in between because once you roll it will spread to the sides. Very carefully roll the Swiss roll and seal it in a cling film or silver foil. Keep it in the freezer for sometime. Serve cold from the fridge. And we are done!
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