Eggless Swiss roll with praline&buttercream filling
Recipe
Ingredients
Sponge cake
Maida-1 cup
Butter-1/3 cup
Baking powder-1/2tsp
Baking soda-1/4tsp
Condensed milk-1/2 cup
Water-1/2 cup
White vinegar-3/4tbsp
Vanilla essence-3/4tsp
Salt a pinch
Filling
Praline-5tbsp
Buttercream-2tbsp
Icing on top
Caramel sauce-4tbsp
Dessicated coconut-1tbsp
Method
Preheat oven to 180c for ten minutes.
Seive maida salt baking soda and baking powder and keep.Mix melted butter and condensed milk and keep aside.Take water vinegar and vanilla essence and mix.Now add this to the butter and cobdensed milk mix.Add the wet ingredients to dry ingredients and fold them.
Pour the batter to greased pan.I didnt have swiss roll pan simo used disposable oven safe tray with aluminium foil lined inside and greased.Bake for 13-15mins.Dont let it brown in top.
Keep a tea towel ready and once cake is out of oven shift it slowly to the tea towel by fliping it gently holding a tray beneath towel.Dust with powdered sugar and roll it immediately with towel and refrigerate for 30 mins.After 30mins unroll the towel slowly and spread butter cream praline (i used homemade) and gently fold back the swiss roll and cover with aluminium foil and refrigerate.
While serving brush caramel sauce and sprinkle dessicated coconut (i used homemade) .
Cut and enjoy the soft yum eggless swiss roll😊
Ingredients
Sponge cake
Maida-1 cup
Butter-1/3 cup
Baking powder-1/2tsp
Baking soda-1/4tsp
Condensed milk-1/2 cup
Water-1/2 cup
White vinegar-3/4tbsp
Vanilla essence-3/4tsp
Salt a pinch
Filling
Praline-5tbsp
Buttercream-2tbsp
Icing on top
Caramel sauce-4tbsp
Dessicated coconut-1tbsp
Method
Preheat oven to 180c for ten minutes.
Seive maida salt baking soda and baking powder and keep.Mix melted butter and condensed milk and keep aside.Take water vinegar and vanilla essence and mix.Now add this to the butter and cobdensed milk mix.Add the wet ingredients to dry ingredients and fold them.
Pour the batter to greased pan.I didnt have swiss roll pan simo used disposable oven safe tray with aluminium foil lined inside and greased.Bake for 13-15mins.Dont let it brown in top.
Keep a tea towel ready and once cake is out of oven shift it slowly to the tea towel by fliping it gently holding a tray beneath towel.Dust with powdered sugar and roll it immediately with towel and refrigerate for 30 mins.After 30mins unroll the towel slowly and spread butter cream praline (i used homemade) and gently fold back the swiss roll and cover with aluminium foil and refrigerate.
While serving brush caramel sauce and sprinkle dessicated coconut (i used homemade) .
Cut and enjoy the soft yum eggless swiss roll😊
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