I made a Swiss Roll and a Jam Roll yesterday for a small get together .Preparing sponge cake is not a difficult thing.Without adding butter or milk it came out well in my OTG. I applied jam and nutella chocolate over the both sponge cake s..Then I rolled it slowly without cracking before it cools.Once this is done keep this aside for 2-3 hrs. After that we can cut it into slices.Now let us see the preparation .
INGREDIENTS
- Eggs - 4 or 220-225 gms
- Maida - 90 gms
- Cornflour - 10 gms
- Pineapple essence - 3/4 tsp
- Baking soda - a small pinch
- Castor sugar - 120 gms
- Nutella - as required
- Pineapple Glaze - as required
- Parchment paper - as per cake size
METHOD
- Take large 4 eggs or 220 to 225 gms and keep it aside in room temperature.
- Measure and keep aside Maida, Cornflour and baking soda .
- Beat the egg in a bowl with an electric beater
- Add castor sugar to it and beat well.
- Add pineapple essence and mix well.
- Add maida, cornflour and baking soda to this egg batter.
- Pour this in a rectangle shape tray.
- Bake this at 200 degree s for 25 mins. Pls cover the tray while baking.
- After 25 mins turn off the oven and insert a tooth pick in the cake. If it not sticks on the tooth pick,it means it is well cooked.Let it cools for 15 mins.
- Remove the butter paper from the back side and slice it into 2.
- Take a parchment paper and sprinkle some castor sugar on it and place a layer of cake on it. Keep the down part or upper portion in the down side.
- Spread nutella chocolate over the one portion of cake.
- Do the same process using pineapple glaze also .
- Roll it without any crack and cover tightly with the parchment paper.
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