Swiss Roll Recipe – No Egg Jam Cake Rolls – CookingShooking

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Swiss Roll Recipe – No Egg Jam Cake Rolls – CookingShooking
1 Swiss Roll Cake ionicons-v5-c 2 hrs 5 mins

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.

Swiss Roll Recipe – No Egg Jam Cake Rolls – CookingShooking

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Swiss Roll Recipe – No Egg Jam Cake Rolls – CookingShooking

Swiss Roll Recipe – No Egg Jam Cake Rolls – CookingShooking

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.

Serves Prep Time Cook Time Total Time
1 Swiss Roll Cake 2 hrs 5 mins 2 hrs 5 mins
INGREDIENTS:
  • Mixed Fruit Jam - 200 gms
For the batter
  • Butter - 2 tbsp 30 gms
  • Oil - 2 tbsp
  • Powdered Sugar - 1/4 cup 40 gms or castor sugar
  • Condensed Milk - 1/2 cup 160 gms
  • Milk - 1/2 cup 150 ml
  • Vinegar - 1 tsp or lemon juice
  • Vanilla Essence - 1 tsp
  • Maida / Plain Flour - 1 cup 130 gms
  • Baking soda - 1/3 tsp
  • Baking powder - 1 tsp
RECIPE STEPS:
  1. Soften the jam, by continuously stirring it until the jam is runny and there are no lumps. Set aside.
    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.
    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.
    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.
    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.
    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.
    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
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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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