Ingredients:
- Maida – 30 gms
- Milk – 40 ml
- Egg Yellows – 4
- Sugar – 20 gms
- Oil – 40 ml
- Cornflour – 30 gms
- Vanilla Essence – 1 tsp
Method: Separate Egg Whites and Egg Yellows
Egg White
- Lemon Juice or Vinegar – 1 tsp
- Salt – a pinch
- Sugar – 60 gms
- Egg White – 4
Take the eggs and separate the egg white and yellow. Take a bowl and beat egg white with lemon juice then add sugar and salt. Beat well till it forms a thick cream.
Egg Yellow
- In another bow take egg yellow.
- Beat the egg yellow to this add vanilla essence and sugar, beat well.
- Add milk and continue beating till it becomes fluffy. To this add Cornflour and Maida
- Now mix both, the egg white and egg yellow mixtures.
- Take a baking tray.
- Keep the butter paper on the baking tray and pour the mixture on the butter paper and keep it to bake.
- Preheat the oven at 160 C for 10 minutes.
- Bake the swiss rolls at 160 C for 20-25 minutes.
- Once it is done take it out from the oven and cool.
- Take it on a tray, and coat it with jam/butterscotch cream which is easily available in the market.
- Roll Swiss roll neatly on a butter paper.
- Or slice them neatly to serve.
Happy Cooking ?
