SWISS ROLL RECIPE

Swiss Roll Cake 

Many people calls it with it content like Jam roll, chocolate roll, etc. In America a Swiss rollseems to be commonly calleda jelly roll. This term dates from at least 1895 – around the same time as Swiss roll– and is still used in America.

A roulade and swiss rolllook very similar - but a swiss roll issimply a type of rouladeand not all rouladesare swiss rolls. A swiss roll is always made up of cake being rolled with afiling, whereas a roulade can be rolled using other pastries or can even be savoury with ameat filling.

INGREDIENTS 

🌯Self Rising Flour 

🌯Eggs

🌯Sugar 

🌯Vanilla Essence 

🌯Baking Powder 

🌯Cooking Oil

🌯Jam/Chocolate 

🌯Water 

MEASUREMENTS 

🌯Self Rising Flour    - 120g

🌯Eggs.                      - 6

🌯Sugar                     - 120g 

🌯Vanilla Essence     - 1 tbsp

🌯Baking Powder       - 1 tsp/ 4g

🌯Cooking Oil.            - 60g 

🌯Jam/Chocolate       - 5 tsp

🌯Water                       - 25g

🌯Milk (optional).       - 40ml 

🌯Cinnamon Powder(optional) - A pinch

Baking Paper ( parchment paper)  - 12*16 inch/ 30*40cm 

TOOLS AND EQUIPMENT 

🌯Measuring scale 

🌯Measuring cups and spoon 

🌯Mixing bowl 2 

🌯Baking Sheet 

🌯Spatula 

🌯Egg Whisk 

PREPARATIONS STEPS

🌯Crack eggs, separate the whites and the york into different mixing bowls. Divide the sugar into two and whisk the white egg for sometime, add half of the sugar to the white eggs and whisk till forms. 

🌯Add the half sugar to the York, Vanilla and cinnamon and whisk till fluffy. Add the water, mix it. 

🌯Put the two together (meringues) and mix well with spatula.

🌯Add the sifted flour and the baking powder, mix gently by cutting and fold. 

🌯Add the oil mix quickly and evenly not for long time. Now pour it into a stainless greased pan (you can Lay greased Baking paper in the baking pan for easy removal after baking) and spread the dough evenly. 

🌯Preheat the oven, put it in the oven bake for 20-30 minutes. 

🌯Cool it down to room temperature.

Finishing

🌯  Grease Baking paper with some cooking oil. Cut edges to shape the baked cake well. 

🌯Put the greased paper on top and turn base up to remove the old paper. 

🌯Cut diagonally at one edge and three straight cutting with finger tip interval on the other side. 

🌯Spread your Jam/Chocolate then start folding from the 3 cut area. Tire it and leave it for 10- 15 minutes. Can keep in refrigerator, optional. 

Nutrition Facts

Calories 270	(1129 kJ)
% DV*
Total Fat	12 g	18%
Saturated Fat	5 g	25%
Trans Fat	1.5 g
Cholesterol	15 mg	5%
Sodium	150 mg	6%
Total Carbohydrate	38 g	13%
Dietary Fiber	1 g	4%
Sugars	26 g
Protein	2 g
Calcium	20 mg
Alcohol	0 g
Iron	1 mg

**The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.