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Vanilla Swiss Roll pin recipe

Eggless Vanilla Swiss Roll Cake

Eggless Vanilla Swiss Roll Cake is a type of  flexible sponge cake sheet that  is rolled up with a layer of flavored cream filling. When sliced, it reveals a distinctive spiral pattern, which gives it its name. For this recipe, as evinced by its name, this Swiss roll has vanilla flavor and is an eggless version.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Minimum Chilling time 1 hour
Course Dessert
Cuisine American
Servings 1 roll

Equipment

  • mixing bowl
  • 10"x12" baking tray

Ingredients
  

  • 125 gm all-purpose flour Maida
  • 30 gm salted butter.
  • 30 ml oil – any unflavored cooking oil
  • 100 gm condensed milk
  • 150 ml milk
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla essence
  • 1 tsp vinegar
  • ½ cup whipping cream non-dairy, chilled
  • Few maraschino cherries or blueberries for decoration

Instructions
 

Bake the cake sheet for Swiss Roll

  • Firstly, to a mixing bowl, add condensed milk, butter and oil. Whisk everything well.
  • Secondly, sift and add all-purpose flour, baking powder and baking soda.
  • Thirdly, mix the wet and dry ingredients well.
  • Fourthly, add little amount of milk and vanilla essence.
  • Then, mix well.
  • Thereafter, add in some more milk and adjust the consistency of milk.
  • Lastly add vinegar and again mix.
  • Pour batter into a lined 10” x12” baking tray.
  • Spread the batter evenly with a spatula.
  • Finally, bake at 160°C in a preheated oven for 12-15 minutes. (Do not over bake!)

Make and decorate Swiss Roll Cake

  • Take out the cake sheet from the oven and sprinkle icing sugar over it.
  • Place parchment paper over it and invert the tray.
  • Flip it so that the icing sugar side faces down.
  • Remove the baking paper carefully.
  • Let the cake sheet cool for 2 minutes. You may cover it lightly to prevent drying.
  • In the meanwhile, whip up the cream add some vanilla essence.
  • Spread the whipped cream on the cake sheet leaving ¼” near the edge where the rolling will be over.
  • Then, start lightly rolling the cake to form a log or roll. (Refer to video)
  • Wrap the roll with baking paper or cling wrap and refrigerate.
  • Refrigerate for an hour at least.
  • Decorate as desired.
  • Slice and serve.

Video

Notes

  • All baking ingredients should be at room temperature.
  • Do not bake the sheet for a long time as it will be difficult to roll.
  • Roll while the cake is still warm.
  • Try to roll the cake in one go.
  • Use chilled whipped cream.
  • Avoid rolling very tightly otherwise the cream will ooze out or roll will crack.
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