Monday, May 18, 2009

Swiss roll (chocolate)


This is the first time I did this. Though the cake tasted too well.. I am sorry about the presentation.. will do the cake once again.. very soon!!

maida - 1 cup
sugar - 1 cup (powdered)
baking powder - 1 tsp
baking soda - 1/4 tsp
cornflour - 2 tsp
cocoa powder - 3 tbsp
eggs - 3
Chocolate essence - 1 tsp
fresh cream - 100 ml
sugar (for the filing) - 5 tbsp (powdered)
- seive maida,baking powder, cornflour, baking soda and coao powder thrice and leave it aside
- add essence and eggs and beat until pale
- add sugar tsp by tsp and beat until smooth and frothy
- add the maida mixture tsp by tsp and mix well
- when its all done
- pour the batter into a greased baking rectangle pan
- bake at 170 degrees for 15 - 20 mins

After baking:
- allow the cake to cool in room temperature
- mix cream and sugar and whip until stiff
- apply the cream mixture to the cake and roll over and leave it to rest for 10 mins
- then cut them into rounds/swrils.

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