Eggless Swiss Roll Cake

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.