SWISS ROLLS

Preparation Method :

• Sieve maida twice and keep aside.
• Mix sugar and curd until sugar completely dissolves.
• Add baking powder, baking soda to the curd mixture and mix well. Leave aside for 5 minutes and you can see the bubbles appearing.
• Now add vanilla essence, cooking oil and mix well.
• Next slowly add maida in portions at a time and blend with curd mixture. Beat well with a whisk until creamy and thick.
• Meanwhile grease and flour the cake moulds/ trays.
• Pour batter in the moulds/ trays and microwave on high for 2-3 minutes.
• To check if the cakes are done insert a toothpick in the centre.
• If it comes out clean, the cake is done .If not microwave again for 30 seconds.
• Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
• Cut the sponge into strips once cool enough to handle (3inch wide, 6 inches long and 1/2 inch in height).
• Take the whipped cream add pineapple essence and a bit of yellow food colour and mix it well.
• Spread the cream onto these sponge strips. Roll these strips. Wrap in cling film, leave in fridge for 5-10 minutes.
• Dust icing sugar or decorate with whipped cream.