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:
While baking sheet cake never over-bake it because it will toughen your cake and you won't be able to roll it.
You should roll the cake when it's warm but not hot/cold.
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.
80ml melted butter (if unsalted butter add pinch of salt)
160g room temp condensed milk
1/2 tsp vanilla essence
1/4 cup (50 g) curd or greek yoghurt
1/2 tsp baking powder
1/4 tsp baking soda
4 tbsp strawberry/mixed fruit jam
Some shredded coconut
In a bowl whisk melted butter and condensed milk together until combined well.
Now add vanilla essence and curd. Mix well again.
Now place a sieve on the bowl and sieve flour, baking powder, baking soda and salt if using.
Using very light hands fold the dry ingredients into the wet ingredients.
In a 10' sheet pan spread the batter equally and bake for 15-18 min at 180C.
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.