Christmas is just round the corner and what better way to kick start your festive mood with some sweet Swiss Roll Cake. This flat and light sponge cakes are a good change to the usual traditional Christmas fruit cakes which you will find in all stores. Today we will make them at home, without eggs. Fluffy batter, made with flour, sugar, condensed milk and regular milk. Evenly spread on a thin baking tray, baked just for 5 minutes. Super thin and super fluffy cake is ready. Spread any type of sweet filling in the cake and then the tricky part to roll. Rolling a Swiss roll is an art that you can master in time, don’t give up. This Swiss Roll Cake will definitely be a Showstopper at your Christmas luncheon. Merry Christmas to All.
Its been a while that I have posted something in the line Egg-less baking without Oven. What better than this time of the year, cool breezy mornings-evenings, and the start of winters. Winters along with them bring a surprise every year, with some many festivities round the corner, Christmas is definitely not a miss. In fact, today’s recipe is dedicated to Christmas, perfect for gifting, and a plus no alcohol used.
Easy peasy, not much soaking involved, and a perfect season’s greeting!
So, without further ado, here is the recipe.
I love the little crunch from cashews and walnuts and plus the goey texture is heaven from tutti-fruity. A must try for this season. Do pour in your thoughts upon this delicacy in the comments below.
Just 30 days are left for Christmas.. And we’ve another Christmas Special Recipe for you all.. Its Christmas Fruit Cake.. Its known as Black Cake, Plum Cake, Fruitcake and so on.. Many names, simple variations!
Christmas Fruit Cake Recipe - Eggless/Alcohol Free!
For Fruit Soak: Fresh Orange Juice - ½ Cup to ¾ Cup (From 2 Oranges)
Tutti Frutti/Candied Papaya - 5-6 Tbsp Appx
Cashewnuts - 1-2 Tbsp Appx
Dried FIgs - 1-2 Tbsp Appx
Walnuts - 1-2 Tbsp Appx
Dried Dates - 1-2 Tbsp Appx
Almonds - 1-2 Tbsp
Dates - 1-2 Tbsp
Candied Ginger - 1-2 Tbsp
Raisins - 1-2 Tbsp
Garam Masala/Nutmeg+Cinnamon - 1 Tsp
Salt - ½ Tsp
For Cake: Soaked Dried Fruits
All Purpose Flour - 1 Cup
Condensed Milk - ½ Cup
Butter - ¼ Cup
Sugar - ¼ Cup
Orange Juice/Milk/Water - 3-4 Tbsp
Vanilla Extract - ½ Tsp
Orange Zest - ½ Tsp
Baking Powder - ½ Tsp
Baking Soda - ¼ Tsp
For Fruit Soak - Mix all the Ingredients in a Glass Bowl/Container and Cover with Cling wrap and refrigerate overnight or upto 36hrs.
For Cake: Preheat your oven to at 180 C. Mix Baking Powder, Soda, Flour and Sieve twice.
In a mixing bowl, beat butter and sugar until light and fluffy. Then add in condensed milk. Beat for 3-5 mins or until pale and light.
Add in half of the flour, orange juice. Fold this into the wet mixture. Once combined, add the rest flour and fold well.
Add the soaked dried fruits and fold them well!
Grease a 7" cake tin. add the cake batter to it.
Bake in a preheated oven at 180 C for 30-35 mins.
Let it cool and enjoy!
You can replace the Dried Fruits and Nuts as per your preference. Just make sure the total comes to the same.. It should be appx 1-1/4 Cup. You can bake this cake in a Pressure cooker/Cooker. Just add 2 cups salt, wire rack. Heat for 5 mins in low-med flame and then bake for 35 mins in the same thing covered without Whistle.
Here’s a slice for you! Oh yes, when you make one for yourself, send a picture to me at firstname.lastname@example.org 🙂
I liked the cake a lot.. Its moist, soft, loaded with dried fruits and nuts and citrus flavor! The cake’s flavor is even better the next day.. But it wont be left until next day if you’re a big foodie like me 😉
Some time back when we started eggless bakes without oven, many of you had asked for how to make cookies without oven.. It took a lot of experiment to get to know what flame, utensil, pot is appropriate for making them, Finally here it is!
Shortbread Cookies is one of the most simplest and delicious cookies.. Christmas being around, I thought why not make these only? I like to keep my cookies in freezer for 5-10 mins before having a bite, that makes the chocolate freeze and the “Chocolate’s Snap with Crunchy Cookies feels awesome!” Lets have a look at the recipe 🙂
Chocolate Dipped Shortbread Cookies | In Cooker | Eggless Baking Without Oven
Plain Flour/Maida - ½ Cup/60 Grams
Butter/Margarine - ¼ Cup/55 Grams
Powdered Sugar - ¼ Cup/30 Grams
Vanilla - ½ Tsp
Lemon Zest - ¼ Tsp
Dark Chocolate/Milk Chocolate - As required to Dip
Heat up your pressure cooker/idli cooker with about 2 cups of salt, wire rack and a perforated plate in medium flame.
In a bowl, beat butter until smooth. Tip in the sugar and beat until light and fluffy.
Now add in the vanilla and lemon zest and mix this well. Add in the maida/flour and mix until the dough forms. Dont Knead, just mix!
Take a cake tin/utensil/baking dish and grease it well with some oil. Make portions of the dough and make a round ball.
Keep the balls in the utensil and spread it. Transfer this to the hot cooker. Close and bake for 15 mins in med flame.
After 15 mins, take the cookies out and let them cool.
Melt some chocolate. Dip the room temp cookies in the chocolate and let them set!
You can use Idli Tray to bake these but that makes cookies with dome on both sides. Bake this cookies in medium flame. Keep a eye after 10 mins to prevent the burning. You can bake these at 180 C for 15 mins in a electric oven. I like the chocolate to be chilled and with a snap, I keep the cookies in freezer for some time before munching them!
That sound easy isn’t it? As easy its to make, that’s how tasty it tastes! Make them and enjoy!! 🙂