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Mix baking powder and flour, sift well.
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Preheat the oven 200C degrees, lightly butter a 12x8 inch Swiss roll tray and then line with oiled or baking sprayed parchment paper.
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Next, beat the eggs and sugar on high speed for about 7 -10 minutes.
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The batter should leave a ribbon-like texture when the batter is lifted up.
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Add flour mixture and the vanilla.
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Mix well with a rubber spatula.
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Now pour the mixture into the prepared tray and smooth out to the corners with a rubber spatula.
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Bake about 15 minutes or until golden brown, and cake has began to shrink from the edges of the tray.
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Remove from oven.
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Now lay an oiled piece of parchment paper (14x14 inch) on top of a lightly damp tea towel.
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Carefully place Swiss roll upside down onto the paper.
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Remove the paper that was in the pan (the paper that is now on top of the Swiss roll).
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Roll up the Swiss roll inside of the towel/oiled paper.
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Start from longer side.
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Leave the rolled cake to cool.
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For the filling: Using an electric mixer, beat butter in a bowl until pale.
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Gradually add icing sugar and milk, beating constantly until combined.
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Add vanilla and food coloring.
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Mix well.
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Open the Swiss roll using the oiled paper to unroll it.
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Then remove the paper and spread thinly with buttercream filling.
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Roll the Swiss roll up again, this time without the oil paper.
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Roll it up tightly!
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Trim both ends to get a smooth and presentable looking Swiss roll.
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Place Swiss roll in the refrigerator for at least 3 hours.
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After that cut it into slice and serve.
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Enjoy.
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