This brings back so many childhood memories - Monginis Swiss Roll for every class picnic I remember ! I have been meaning to try this for a while , was only hesitant due to the skill level involved. I dint get it as perfect as I would have liked to in terms of the rolling part but the taste definitely made up for it. I used fress strawberry puree and buttercream as a filling, you can use strawberry jam and whipped cream as alternatives.
For the cake (makes two 9 inch rolls)
1 cup sugar, powdered
2 cups maida
3/4 tsp baking powder
1 1/2 tsp baking soda
200 ml milk
50 ml oil
2 1/2 tbspn vinegar
1 teaspoon salt
1 teaspoon vanilla essence
For the strawberry sauce
10-12 large ripe strawberries,chopped
2 tablespoons sugar
For the buttercream
75 gms butter
2 cups icing sugar
2-3 tablespoons milk
Grated rind of one small lemon
1. Pre heat oven to 180 deg Celcius
2. For the cake, mix all the dry ingredients together in a bowl and the wet ingredients in a separate bowl.
3. Grease a 9" X 13" reactangular tray and line with butter paper
4. Whisk all the dry and wet ingredients together to get a smooth batter
5. Spread the batter over the tray, it will be a thin layer
6. Bake in the middle rack for about 20 minutes or till toothpick comes out clean and golden brown from the top.
7. Meanwhile cook the strawberries and sugar in a pan over a low flame till the mixture looks like a sauce and the pulp softens, about 5-7 minutes
8. For the butter cream whip all the ingredients together for 8-10 minutes till you get the cream of the desired consistency
9. When I took the cake out of the oven, I found the cake too thick to be rolled. So I sliced it into two halves (after the cake had cooled) and ended up making two rolls! Depending on what tray you have used, the cake should be about a cm thick( even less will do) , so slice off the extra bit. If you don't want to make an extra roll you can use the extra cake for a trifle pudding .
10. Place a butter paper sheet on your cooking slab. Place the cake on it, spread the butter cream over the cake (I used my cream for two rolls) . You can use as much cream as you like but the layer should not be too thick. Then pour the sauce over the cream, make sure you leave gap on all sides (as I have done in the second picture)
11. Now the tricky part! Gently lift the edge of the cake closest to you and quickly roll the cake with the paper still underneath the cake. Without letting go off the cake, quickly wrap the paper all around the roll- all this has to be done really quick! Its just a one shot quick movement of the hands.
12. Place the roll in the fridge for 4-5 hours atleast so that it is set firmly.
13. When you want to serve, remove the roll from the fridge and cut into slices and serve.
For the cake (makes two 9 inch rolls)
1 cup sugar, powdered
2 cups maida
3/4 tsp baking powder
1 1/2 tsp baking soda
200 ml milk
50 ml oil
2 1/2 tbspn vinegar
1 teaspoon salt
1 teaspoon vanilla essence
For the strawberry sauce
10-12 large ripe strawberries,chopped
2 tablespoons sugar
For the buttercream
75 gms butter
2 cups icing sugar
2-3 tablespoons milk
Grated rind of one small lemon
1. Pre heat oven to 180 deg Celcius
2. For the cake, mix all the dry ingredients together in a bowl and the wet ingredients in a separate bowl.
3. Grease a 9" X 13" reactangular tray and line with butter paper
4. Whisk all the dry and wet ingredients together to get a smooth batter
5. Spread the batter over the tray, it will be a thin layer
6. Bake in the middle rack for about 20 minutes or till toothpick comes out clean and golden brown from the top.
7. Meanwhile cook the strawberries and sugar in a pan over a low flame till the mixture looks like a sauce and the pulp softens, about 5-7 minutes
8. For the butter cream whip all the ingredients together for 8-10 minutes till you get the cream of the desired consistency
9. When I took the cake out of the oven, I found the cake too thick to be rolled. So I sliced it into two halves (after the cake had cooled) and ended up making two rolls! Depending on what tray you have used, the cake should be about a cm thick( even less will do) , so slice off the extra bit. If you don't want to make an extra roll you can use the extra cake for a trifle pudding .
10. Place a butter paper sheet on your cooking slab. Place the cake on it, spread the butter cream over the cake (I used my cream for two rolls) . You can use as much cream as you like but the layer should not be too thick. Then pour the sauce over the cream, make sure you leave gap on all sides (as I have done in the second picture)
11. Now the tricky part! Gently lift the edge of the cake closest to you and quickly roll the cake with the paper still underneath the cake. Without letting go off the cake, quickly wrap the paper all around the roll- all this has to be done really quick! Its just a one shot quick movement of the hands.
12. Place the roll in the fridge for 4-5 hours atleast so that it is set firmly.
13. When you want to serve, remove the roll from the fridge and cut into slices and serve.
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