Swiss Cake Roll SUPER EASY RECIPE | No Egg No Condensed Milk |Swiss Roll Cake |How to make Cake Roll

Summary

In this video, the host demonstrates how to make a delicious and soft Swiss Roll, also known as a Jam Roll. The process begins with preparing buttermilk, followed by creating a light and fluffy cake batter using simple ingredients like flour, baking powder, sugar, and buttermilk. After baking the sponge cake, it is rolled with a creamy filling and chilled to set. The Swiss Roll is then garnished with desiccated coconut and strawberry crush. The recipe is easy to follow and results in a moist, flavorful dessert that's perfect for any occasion.

Takeaways

• 😀 The recipe is for making a soft and spongy Swiss roll, also known as a Chaudhary Jam Roll.
• 😀 Start by preparing buttermilk using warm milk and vinegar, letting it sit for 5 minutes to curdle.
• 😀 The dry ingredients include ¾ cup of all-purpose flour, 1 tsp of baking powder, and ¼ tsp of baking soda.
• 😀 Mix the dry ingredients by sifting them together to ensure even distribution of the leavening agents.
• 😀 For the wet ingredients, beat 1 cup of powdered sugar with 2 tbsp of oil and ½ tsp of vanilla extract.
• 😀 Gradually add the prepared buttermilk to the wet ingredients and mix until smooth.
• 😀 Slowly combine the wet and dry ingredients to form a smooth batter, ensuring it's not too thick or too runny.
• 😀 Grease a 7x7 inch square cake tin, line it with parchment paper, and grease again for easy cake removal.
• 😀 Bake the batter at 170°C (340°F) for about 15-20 minutes, checking with a toothpick to ensure it's fully cooked.
• 😀 Once the cake is done, allow it to cool slightly before peeling off the parchment paper to prevent it from sticking.
• 😀 Prepare the cream filling by whipping chilled cream to soft peaks, and spread it on the cooled cake before rolling it up tightly.

Q & A

What is the first step in preparing the Swiss Roll?

The first step is to prepare buttermilk by adding vinegar to warm milk. Let the mixture sit for 5 minutes to allow it to thicken.

How do you prepare the dry ingredients for the cake batter?

Sift together ¾ cup of all-purpose flour, 1 ½ teaspoons of baking powder, and 1 teaspoon of baking soda. This will ensure an even distribution of the dry ingredients.

Why is it important to grease the cake pan and butter paper?

Greasing the cake pan and butter paper prevents the cake from sticking, ensuring that the cake can be easily removed after baking.

Can I use regular sugar instead of powdered sugar for the cake batter?

Yes, you can use regular sugar, but powdered sugar helps to create a smoother and creamier batter. If you use regular sugar, be sure to beat it well with the other ingredients.

What is the ideal consistency for the Swiss Roll batter?

The batter should be smooth and flowing. It should not be too thick or too runny. If the consistency is too thick, add a little more buttermilk.

At what temperature should the Swiss Roll be baked?

The Swiss Roll should be baked in a preheated oven at 170°C (338°F) for about 12-15 minutes or until a toothpick comes out clean.

How do you ensure the cake is soft and fluffy after baking?

Make sure to mix the batter gently and avoid over-mixing. Also, the cake should be baked at the right temperature and not overbaked, as this can affect its texture.

Why should the Swiss Roll be chilled after it is rolled?

Chilling the Swiss Roll helps it set properly, making it easier to slice and ensuring that the roll holds its shape.

What alternatives can be used for garnishing the Swiss Roll?

Desiccated coconut is commonly used, but you can also use powdered sugar, cocoa powder, or even a layer of whipped cream for a different finish.

Can I use a different type of jam or fruit crush for the filling?

Yes, you can use any jam or fruit crush you like, such as raspberry, blueberry, or apricot, depending on your preference.