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Swiss Roll

Recipe By : Niru Gupta
Type: Desserts Serving: 10-12


  • Oven temp: 400F-204 C
  • Eggs 4
  • Maida ¾ cup (90 g)
  • Powdered Sugar ¾  cup (180 g)
  • Vanilla Essence ¾  tsp
  • Baking powder ¾  tsp
  • Baking tin, 30cmx30cm (12”x12”), lined with butter paper.
  • Jam, slightly warmed ¾ cup (180 g)
  • Icing (Confectioner’s sugar) ½ cup (60 g)
  • A towel or some other piece of cloth, a little larger than the tin.


  • Prepare Sponge Cake batter. Bake in a pre-heated oven for about 10 minutes—till a sharp knife put in comes out clean
  • Sprinkle icing sugar over the towel and keep ready while cake is baking.

  • Remove cake from oven and turn it over on to the towel, top side down.

  • Trim off the edges immediately and roll cake into a scroll, along with the cloth, and leave to cool.

  • When cool, unroll the cake and remove the butter paper, and spread jam over it.

  • Re-roll, leaving the cloth behind, and arrange on to a serving dish, with the edge on the bottom and sprinkle some more icing sugar on top.


  • Currently 5/5 Stars.
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Current Rating 5/5 (1 votes)
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