Wednesday, 4 June 2014

Decorative swiss roll......

SWISS ROLL is also known as jelly roll or cream roll. This cake is originated from Central Europe.
The origin of the pastry is likely from the UK. The cake is never pre-packed as it is serve  freshly.


Eggs                     3   nos.
Flour                    90 gms
Grain sugar         90 gms
Baking powder   1/4 tsp
Vanilla essence   a few drops
Jam                       60 gms (for spread)


1. Break eggs into a clean bowl with sugar, add essence and place bowl on a pan of hot             water, being careful not to let the water touch the bowl.

2. Beat until stiff and creamy.

3. Add the flour with baking powder in the mixture and fold carefully by adding hot water.

4. Pour the mixture onto a greased and lined flat cake tray and bake at 200 C for 10-12             minutes.

5. When the cake is hot, demould it on the paper dusted with little sugar.

After bake.

6. Slowly remove the lining paper from the top of the cake and spread jam and firmly roll the cake with the help of the paper.

Demould upside down
Remove the greaseproof paper

Spread the jam
Roll the cake warm

After rolling 
Perfect shape.

7. Cool the cake for 5 minutes in the paper and release it to form the cylindrical shape of the     cake.

For chocolate icing :  Cream cocoa powder (20 gm) + Icing sugar (30 gm) + Margarine/Butter (50 gm)

For plain icing : Cream icing sugar (50 gm) + Icing sugar (50 gm) 

Note : Use pink and green colour in plain icing for leaves and flowers.
           Can store the decorative cake at room temperature.


Step 1

step 2

step 3

step 4

step 5
step 6

step 7 
Final  Presentation

Photograph courtesy : Smita Borse

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