Best Eggless Swiss Roll Recipe
- Milk -1/2 cup
- Vinegar – 1/2 teaspoon
- Powdered sugar – 3 tablespoon
- Oil – 2 tablespoon
- Butter – 1 tablespoon
- Condensed milk – 6 tablespoon
- Vanilla essence -1/2 teaspoon
- All purpose Flour 2/3 cup
- Baking powder, 1/2teaspoon
- Baking soda 1/4 teaspoon
Procedure
- Take a bowl, mix half a cup of milk with half a teaspoon of vinegar, and keep it aside.
- In another bowl, take powdered sugar, and oil and butter them together.
- Then add condensed milk and vanilla essence and mix them well.
- Now sift in the all-purpose flour, baking powder, and baking soda.
- Now slowly add the milk and vinegar mixture to this and keep mixing to make a smooth batter.
- Draw the design that you want on a piece of A4 sheet and cut the sheet according to the size of your Baking tin Now grease a 10“*10” square tin with oil or butter.
- The sheet with the drawing inside the tin, again grease the paper with oil, then cut a parchment paper according to the size of the tin and place it on top of the A4 sheet now grease the parchment paper as well with oil or butter.
- Now take small quantities of batter in bowls and colour them as needed by the design on the parchment paper placed inside the Baking tin.
- Keep the pipe design in the fridge for 15 minutes or bake in a preheated oven at 1:60° for 4 to 5 minutes.
- Let it cool down.
- Pour the remaining Vanilla batter, tap to remove the air bubbles, and bake in a preheated oven at 1:60° for 15 to 20 minutes.
- Let it cool then de-mold it on parchment paper
and make whipped cream. Spread it on the sheet cake roll it slowly and carefully And chill it in the fridge for a couple of hours. - Cut and serve.
