Mom's Pineapple Swiss Rolls
We've all stood on a stool, wrapped in an oversized apron along side mum in the kitchen. Amma would give me a stick of butter and some parchment sheets to line the baking tray, but I wouldn't settle for that. I would eagerly watch her meticulously whip the cake batter and the minute she looks away, was my golden moment. I would dive deep into the freshly whisked batter and lick the bowl clean! My honorable promotion from the parchment paper world jump started with a billion dollar Swiss Roll Recipe and I was Smitten! Here's 'Mom's Pineapple Swiss Rolls' recipe. DROOL!
Prep Time : 30 minutes
Cook Time : 11 - 12 minutes
Total Time : 42 minutesServing : 10 pieces
85gm - Flour
3/4 tsp - Baking powder130gm - Sugar powder
1/2 tsp - Vanilla essence
1 pinch - Salt
2-3 tbsp Lukewarm water3 Eggs
Preheat Oven to 200 degrees Celsius.
Line a baking tray preferably 13 inches with greased parchment paper.
Whisk the eggs and vanilla essence in a bowl. Add in the sugar powder, one table spoon at a time and whisk well. Continue Whisking till the mixture turns light yellow.
Sieve the flour and baking powder together and set aside. Fold in the flour mixture and lukewarm water alternatively into the egg mixture.
Pour the batter into the greased baking tray.
Pop in the Oven for 11-12 minute.
While the cake is in the Oven whisk some Pineapple Jam until smooth.
Transfer the sponge cake to a sheet of parchment paper lined with sugar crystals.
Spread the Jam.
Roll the sponge when its warm.
Let the Swiss roll rest in the parchment sheet parcel for a few hours. You can store it in the refrigerator or enjoy it warm.
Your Swiss Roll is ready!