Swiss Rolls

Quickie Dessert

Or so I think now, this is one of those desserts that I was in awe of for a long time. And i always dreaded actually making it, for fear that either my cake would break or it wouldn't roll properly or for not knowing how to roll it.

But after i tried it, it took no time to master it, and now its the recipe that i make, when i'm looking for a quick dessert, coz it takes no time to make, and.... its so simple.

i hate seperating eggs and most recipes i found had seperated eggs. so after looking for a while i found the perfect recipe over here. Its simple, Its quick and its awesome....

i just made a very few minor adjustments which i felt need changing.

filled with coffee ganache n coffee whipped cream

stawberry jam filling

                               

Chocolate sponge with strawberry whipped cream

The best thing about Swiss rolls is that you can vary the filling and try out new varieties every time...

I'm even planning a savory one. lets see how that turns out..

Vanilla sponge witButterscotch filling

Ingredients:

For the sponge cake:-         

3 eggs

½ to ⅓ cup sugar

6 tbsp flour

2.5 tbsp unsweetened cocoa powder / vanilla custard powder

½ tsp baking powder

1 tbsp boiling water

Filling:-

1 cup whipped cream / icecream

1 -2 tbsp jam or preserve

Method:

preheat oven to 200 º C and line a square or rectangular baking tray with parchment paper.

In a medium bowl, or bowl of a stand mixer beat the eggs and sugar until very thick and four times the initial volume. When the beaters are lifted they should leave a trail of egg on the surface for at least 10 seconds.

Fold in the sifted flour, cocoa powder and baking powder very gently. And then fold in the water.

Spread mixture on parchment paper, evenly. Bake for 10 – 12 minutes until the centre is spring to touch.

Spread a clean kitchen towel on the counter and sprinkle a bit of powdered sugar on it. Place the top of the cake on the towel and carefully peel the parchment paper. Trim of any crisp edges.

Starting from one end, use the towel to roll up the cake, with the towel going inside. Cool the wrapped roll.

Once cooled, unroll the cake and spread the filling, leaving a ½ inch border around the edges.

Roll it back, wrap in cling wrap and chill.

Slice into ¾ inch pcs for serving.

caramel cupcakes

Something about caramel.....

sorry about the really really long break in posts, but was really busy the last few weeks..what with the wedding season starting over hear.
So caramel cupcakes....you see speaking from a health point of view chocolate is better then caramel. But there is something about caramel..the sticky, sweet goo.. that is caramel. how can anyone say no to anything caramel.
I've had a few caramel cupcake recipes bookmarked since a long time, but most of these recipes had caramel as a filling or as caramel frosting. what i really wanted to try was a caramel flavored batter, as i usually prefer plain and light cakes. rather than a heavy and extremely rich cake.
after a lot of browsing, i came across a recipe on someone's Facebook page that swirled the caramel into a plain yellow cake which really appealed to me. so i adapted a similar idea for my own caramel cupcakes..

Ingredients:

1 1/2 cups flour

100 g butter

1 cup brown sugar

2 eggs

vanilla essence

1/2 cup + 2 tbsp buttermilk

1 tsp baking powder

for caramel sauce:-

1/2 cup sugar

3 tbsp butter

1/4 cup cream

Method:

for the caramel sauce - heat sugar and butter on medium heat until melted, do not stir, u can swirl the pan to distribute the sugar and melt it evenly, keep heating until sugar turns a nice amber color. remove from heat and add the cream all at once and stir to mix evenly and dissipate the air bubble...be sure to pour in the cream from some distance so as not to burn your hands. cook for a few more minutes to get the right consistency. remove from heat and let cool completely...the sauce will turn thicker once it cools.

for the cupcakes - cream butter and sugar until light and fluffy. add the eggs one at a time until well blended, add the vanilla essence. Add half of the sifted flour and baking powder, then add the butter milk, followed by the rest of the flour mixture. fill your lined cupcake tins halfway, then add 2 tbsp of caramel sauce and top with another tbsp of batter. swirl with a fork. 

bake in a preheated oven at 170 degrees for 15 to 20 minutes.

can top with extra caramel sauce before serving.

topped with caramel...yummmm!!!

light and Heavenly....

caramel sauce...