Eggless Swiss Roll Cake
Eggless Swiss Roll Cake

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, eggless swiss roll cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

A Swiss roll, jelly roll, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing. Most of the swiss roll cakes are made with. Learn how to make Strawberry Stuffed Swiss Rolls at home with Chef Ruchi Bharani on Rajshri Food.

Eggless Swiss Roll Cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Eggless Swiss Roll Cake is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have eggless swiss roll cake using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Eggless Swiss Roll Cake:
  1. Prepare 1 cup all-purpose Flour/ Maida
  2. Take 3 tbsp Powdered Sugar
  3. Prepare 3 tbsp Condensed Milk
  4. Make ready 1 tbsp Honey
  5. Take 1/2 tsp Baking Soda
  6. Take 1 tsp Vanilla essence
  7. Prepare As needed Milk
  8. Take As needed Nuttela
  9. Prepare 1/2 cup Melted White Chocolate
  10. Prepare 2 tsp Icing sugar for dusting
  11. Get 4 tsp Grated chocolate for topping
  12. Prepare 2 tsp Butter or oil for greasing pan

This cake roll required more testing than usual because I was SO torn between using butter vs oil, cocoa powder vs melted chocolate, as well as the perfect amount of flour. Learn how to make Strawberry Stuffed Swiss Rolls at home with Chef Ruchi Bharani on Rajshri Food. This Christmas treat your kids with some flavorful swiss rolls. Made by stuffing strawberries, whipped cream inside a spongy cake this cake is to die for.

Instructions to make Eggless Swiss Roll Cake:
  1. Sieve maida, sugar powder, baking soda. Add honey, condensed milk, Vanilla essence, milk as required and make a flow textured batter. Rest it for 15mins
  2. Heat a nonstick pan/tawa in low flame. Grease butter and wipe out. Pour batter and move the pan to spread the batter evenly. Cover and cook in low till see the bubbles and tooth pick cones out clean.
  3. Then flip it onto a butter paper. When it's still hot put Nuttela and melted White chocolate and spread evenly by leaving 1" from each side.
  4. Slowly roll it with butter paper and roll it tight. Keep it fridge for 10mins
  5. Take it out, dust icing sugar and decorate with grated chocolate. and cut it slices.

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