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 minutes
Serving : 10 pieces
Ingredients
85gm – Flour
3/4 tsp – Baking powder
130gm – Sugar powder
1/2 tsp – Vanilla essence
1 pinch – Salt
2-3 tbsp Lukewarm water
3 Eggs
STEP 1
Preheat Oven to 200 degrees Celsius.
STEP 2
Line a baking tray preferably 13 inches with greased parchment paper.
STEP 3
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.
STEP 4
Sieve the flour and baking powder together and set aside. Fold in the flour mixture and lukewarm water alternatively into the egg mixture.
STEP 5
Pour the batter into the greased baking tray.
STEP 6
Pop in the Oven for 11-12 minute.
STEP 7
While the cake is in the Oven whisk some Pineapple Jam until smooth.
STEP 8
Transfer the sponge cake to a sheet of parchment paper lined with sugar crystals.
STEP 9
Spread the Jam.
STEP 10
Roll the sponge when its warm.
STEP 11
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!
