Swiss Roll Recipe – No Egg Jam Cake Rolls – CookingShooking

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Hey Foodies,

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.

Recipe below!

Swiss Roll Recipe - No Egg Jam Cake Rolls
Print Recipe
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.
Servings Prep Time
1 Swiss Roll Cake 2 hours
Cook Time
5 minutes
Servings Prep Time
1 Swiss Roll Cake 2 hours
Cook Time
5 minutes
Swiss Roll Recipe - No Egg Jam Cake Rolls
Print Recipe
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.
Servings Prep Time
1 Swiss Roll Cake 2 hours
Cook Time
5 minutes
Servings Prep Time
1 Swiss Roll Cake 2 hours
Cook Time
5 minutes
Ingredients
For the batter
Servings: Swiss Roll Cake
Instructions
  1. Soften the jam, by continuously stirring it until the jam is runny and there are no lumps. Set aside.
For the cake batter
  1. In a large mixing bowl, add the butter, oil and condensed milk. Using a whisk start to whisk everything until well combined.
  2. Add the powdered sugar and whisk again. Set aside.
  3. In another bowl place the maida, baking soda and baking powder. Mix all the ingredients into the mixing bowl. Once done set aside.
  4. In another mixing bowl combine milk, vinegar and vanilla essence. Stir and set aside for 10 minutes.
  5. Prepare the baking tray; the tray should be about 10x15 inch in size. Place a parchment paper on the tray and set aside. And preheat the oven at 180°C for 10 minutes.
  6. In the condensed milk bowl start adding the milk mixture, begin by putting ½ of mixture and whisk
  7. Next add the dry ingredients, whisk everything until well incorporated.
  8. Add the remaining milk mixture and continuously whisk all the ingredients until the batter is smooth and light. Use a spatula to give the batter a final mix.
For baking the cake
  1. Pour the cake batter gently into the prepared baking tray; using a spoon spread the batter evenly in the entire cake tray. Tap the tray, to get rid of the air bubbles.
  2. Place the cake tray inside the preheated oven and bake at 180°C for 5 minutes.
  3. After 5 minutes do the tooth pick test, if it comes out clean then the cake is ready.
  4. Remove the cake tray and using a tea strainer sprinkle icing sugar all over the cake, place a butter paper on top and then flip the cake tray.
For rolling the swiss roll
  1. Peel off the butter paper from the bottom, and drizzle simple syrup. Do not sprinkle too much of the simple syrup.
  2. Start adding the jam as generously as you can spread it evenly on top of the cake.
  3. Once done, cut the sides of the cake about 1 cm.
  4. Start rolling the Swiss roll into a log shape. When you reach towards the end flip it and then roll again along with the butter paper.
  5. Join another butter paper at the end and again start rolling it, this step will hold the shape of the Swiss roll.
  6. Place the swiss roll in the freezer for 1 hour. After 1 hour unroll the Swiss roll, and cut the roll into 1 cm round slices. Swiss Rolls are ready.
Serve
  1. Serve the Swiss Roll Cake cold on Christmas Eve and enjoy.
Recipe Notes

Notes:

  • If your jam is thick and lumpy then you will have difficulty spreading the jam on the cake.
  • If you want to make a chocolate sponge then replace little bit of the maida with cocoa powder and make the batter.
  • You can make the simple syrup by using 1:10 ratio i.e 1 part sugar to 10 part water.
  • You have to make the swiss roll while it’s hot, so be quick.
  • Sprinkling icing sugar, this will ensure that our cake does not stick to the butter paper.
  • You can apply a layer of whipped cream after the jam layer.
  • Cutting the sides of the cake is an important step, cos sometime the sides over cook and becomes hard.

Tips:

  • You can use a smaller baking tray which could be about 10x8 inch in size.
  • If your oven is not big then use any size cake tray and spread the batter evenly and bake.

 

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