Eggless Swiss Roll Cake

Updated: Jun 26

This is an eggless delicious, spongy Swiss Roll cake filled with mixed fruit jam and shredded coconut! It's a perfect and festive delight in this self-isolation time!


Have you ever tried making a swiss roll cake yet?? Believe it or not, it's the easiest eggless cake you will ever try. You need only one big bowl and a whisk to bake this cake.


Precautions to take for a swiss roll cake:

  1. While baking sheet cake never over-bake it because it will toughen your cake and you won't be able to roll it.

  2. You should roll the cake when it's warm but not hot/cold.

  3. Sprinkle some icing sugar over the top before you roll the cake and with the help of baking paper or a kitchen towel. Then keep it in the fridge for 20-30 min.


Ingredients:

  1. 80ml melted butter (if unsalted butter add pinch of salt)

  2. 160g room temp condensed milk

  3. 1/2 tsp vanilla essence

  4. 1/4 cup (50 g) curd or greek yoghurt

  5. 100g flour

  6. 1/2 tsp baking powder

  7. 1/4 tsp baking soda

Filling:

  1. 4 tbsp strawberry/mixed fruit jam

  2. Some shredded coconut

Method:

  1. In a bowl whisk melted butter and condensed milk together until combined well.

  2. Now add vanilla essence and curd. Mix well again.

  3. Now place a sieve on the bowl and sieve flour, baking powder, baking soda and salt if using.

  4. Using very light hands fold the dry ingredients into the wet ingredients.

  5. In a 10' sheet pan spread the batter equally and bake for 15-18 min at 180C.

  6. After 10 min, fold the cake the very gently and keep it in the fridge for 20-30 min. In a small bowl add whisk the jam well and make a small layer on the cake. Now spread coconut and roll the cake again.

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