Swiss roll / Roulade

So where was the recipe hiding all this while when I was looking for a low cal option in baking.
Something about this dish made me feel that this was probably the last thing to bake and try especially when you have not grown up baking or do not hold a degree in baking.
The fear was so deeply rooted in my sub conscious mind that I often flipped past the pages in my favorite Mary Berry Cake book that spoke about any roulades or swiss rolls recipe. This was until, I wanted to put use to my newly created preserves in a better way.
I finally gave in and decided to read the recipe on the blueberry roulade. Woho! I rubbed my eyes again to check whether I read it right, just 3 ingredients besides the preserve to make this magic
Considering my initial jitters, I wanted to stick to small scale. 

recipe Source – Mary Berry Cake Book
1 egg
25 gms caster sugar
25 gms All purpose flour + pinch of baking soda / Cake Flour
¼ tspn baking powder(optional- I added because I like my cakes spongy)
¼ tspn vanilla extract
for filling1/2 cup Blue berry filling / jam 
1/4 cup whipped cream

1) Separate the egg white and yolk in two separate bowls.
2) Distribute the sugar equally between the bowls.
3) Using the electric hand held beater, beat the egg white until stiff peaks are formed – about 8-10 minutes. Ensure that the bowl used for this is very clean and grease free.
4) Now beat the egg yolk for 3-4 min. Add the flour and vanilla essence to the yolk mixture and mix again.
5) Now gently fold in the yolk mixture with the egg whites.
6) Preheat the oven at 200c for 5 min
7) Line a swiss roll tin (I used the bread tin / half of it blocked with a rolled aluminium foil as the quantity was very less.
8) Spread the mixture evenly and pop in the oven for 6-7 min. Watch it as the cake cooks superfast. When it starts leaving the edges and springs back when pressed it is ready.
9) On a flat surface place a cling film firmly secured at the edges with a heavy object and sprinkle some castor sugar on it.
10) Flip the roll on top it and remove the butter paper underneath it gently.
11) Spread the preserve/ filling evenly. Next spread a generous amount of whipped cream.
12) Using the cling film at the based start rolling the cake to form a pin wheel. The fillings will spill out (Wipe off with a spoon straight in your mouth)
13) Lock using the cling film both the ends. Place in refrigerator for 10-20 min to set.
14) Remove the cling film and cut in small discs or as one single roll.
You can sprinkle sugar, whipped cream of buttercream icing of your choice.


Umm Mymoonah said…
Roulade looks lovely, yummy!
Ramya said…
llovely rolls and they sound so simple to make. thanks for linking with my event
Fairy Garden said…
Nice swiss roll and also easy to make Pradnya.

I had mistaken thinking roll means roll like a bread roll and checking your post for one more picture. Then I realized that this is swiss roll. Sorry dear thought of sharing my mindset.

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Priya Suresh said…
Thats a super tempting and droolworthy roulade..
Ms.Chitchat said…
Enjoyed browsing ur site and loved ur tasty recipes. Lovely looking rolls, bookmarked. Glad to follow u:):)

Srivalli said…
That's a wonderful snack box dish Pradnya..great to have..:)
Harini said…
simply great!
Vimitha Durai said…
Simple and yummy looking rolls
Unknown said…
Simple but delicious recipe looks yumm can have them any time...
veena said…
very tempting. Looks awesome
Cool Lassi(e) said…
Easy and few ingredient desserts are my favorite too.
Amila said…
Look so delicious….Thanks for sharing
Midweek Fiesta
looks grt ..lovely rolls....but eggs!!:((( do u substitude?
Kavi said…
Wow! I love the swiss roll! :D Thanks so much for linking your dish to Kid's Delight - Something Sweet.
Kavi (Edible Entertainment)
Asmita said…
Looks so yummy!

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