Swiss Rolls { Shumly’s Saturdays }

Shivani Garg Food Recipes, Shumly's Saturdays Leave a Comment

I have used strawberry jam as the filling in the swiss rolls and garnished it with fresh strawberries but you can use any filling you like.

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Swiss Rolls { Shumly's Saturdays }
  1. Beat the egg whites very stiff and then add ground sugar gradually beating after each addition of sugar.
  2. Add the egg yolks and beat till the mixture becomes a light lemon colour.
  3. Sift the flour and the baking powder thrice and add it gradually to the egg mixture, gently folding it in.
  4. Pour into a tray and bake in a hot oven for 10-15 minutes.
  5. Loosen the sides while still hot and take out the cake on a grease paper sprinkled with castor sugar.
  6. Roll it up quickly along with the paper and keep it to cool for at least half an hour.
  7. Unroll it and sprinkle 1/2 a cup of milk all over the cake.
  8. Spread a chocolate, lemon or jam filling.
  9. Ice the cake with butter icing and roll it up again.
  10. Dust castor sugar on it and cut into slices of 1/2 inch thickness.
Recipe Notes

It can also be served as a dessert with thin custard when lemon filling is used and chocolate sauce when chocolate filling is used.

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Shivani GargSwiss Rolls { Shumly’s Saturdays }

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