I am Stella from Srilanka
Very simple to make
Mix baking powder and flour, sift well. Preheat the oven 200C degrees, lightly butter a 12×8 inch Swiss roll tray and then line with oiled or baking sprayed parchment paper.
Next, beat the eggs and sugar on high speed for about 7 -10 minutes.The batter should leave a ribbon-like texture when the batter is lifted up. Add flour mixture and the vanilla. Mix well with a rubber spatula.
Now pour the mixture into the prepared tray and smooth out to the corners with a rubber spatula. Bake about 15 minutes or until golden brown, and cake has began to shrink from the edges of the tray.
Remove from oven . Now lay an oiled piece of parchment paper (14×14 inch) on top of a lightly damp tea towel. Carefully place Swiss roll upside down onto the paper. Remove the paper that was in the pan (the paper that is now on top of the Swiss roll).
Roll up the Swiss roll inside of the towel/oiled paper. Start from longer side. Leave the rolled cake to cool.
For the filling: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and food coloring. Mix well.
Open the Swiss roll using the oiled paper to unroll it. Then remove the paper and spread thinly with buttercream filling.
Roll the Swiss roll up again, this time without the oil paper. Roll it up tightly! Trim both ends to get a smooth and presentable looking Swiss roll.
Place Swiss roll in the refrigerator for at least 3 hours. After that cut it into slice and serve. Enjoy.
Very simple to make
- FOR THE CAKE:
- ¼ teaspoons Baking Powder
- 3-⅝ ounces, weight Cake Flour
- 3 whole Egg
- 3-⅝ ounces, weight Sugar
- ¼ teaspoons Vanilla
- _____
- FOR THE FILLING:
- 3-⅝ ounces, weight Butter
- 7 ounces, weight Icing Sugar
- 2 Tablespoons Milk
- ½ teaspoons Vanilla
- 1 drop Food Coloring
Mix baking powder and flour, sift well. Preheat the oven 200C degrees, lightly butter a 12×8 inch Swiss roll tray and then line with oiled or baking sprayed parchment paper.
Next, beat the eggs and sugar on high speed for about 7 -10 minutes.The batter should leave a ribbon-like texture when the batter is lifted up. Add flour mixture and the vanilla. Mix well with a rubber spatula.
Now pour the mixture into the prepared tray and smooth out to the corners with a rubber spatula. Bake about 15 minutes or until golden brown, and cake has began to shrink from the edges of the tray.
Remove from oven . Now lay an oiled piece of parchment paper (14×14 inch) on top of a lightly damp tea towel. Carefully place Swiss roll upside down onto the paper. Remove the paper that was in the pan (the paper that is now on top of the Swiss roll).
Roll up the Swiss roll inside of the towel/oiled paper. Start from longer side. Leave the rolled cake to cool.
For the filling: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and food coloring. Mix well.
Open the Swiss roll using the oiled paper to unroll it. Then remove the paper and spread thinly with buttercream filling.
Roll the Swiss roll up again, this time without the oil paper. Roll it up tightly! Trim both ends to get a smooth and presentable looking Swiss roll.
Place Swiss roll in the refrigerator for at least 3 hours. After that cut it into slice and serve. Enjoy.
