Swiss roll with cream filling
A cup and a quarter of flour
1/4 teaspoon of salt
Half a cup of sugar
1/4 tablespoon of baking powder
Half Liquid Cream or (Shanti Cream Bag)
Half a cup of milk
A quarter cup of powdered sugar
Preheat the oven to 200 degrees Celsius.
Place baking paper in a cake pan and brush with butter.
In a bowl, chop flour with yeast and salt and mix well.
Beat the eggs with sugar and vanilla with an electric mixer until thickened and light color.
Slowly add the dry ingredients to the egg and sugar mixture.
Beat until ingredients are combined without exaggerating.
Pour cake mix on the tray.
Bake for 10 minutes.
Place a baking tray the same size as the cake on any surface.
The cake is coming out of oven.
Leave for one minute, then flip over on parchment paper.
Remove the butter paper the cake was baked in.
Gently wrap the cake with baking paper so it doesn’t stick.
Cover with a clean towel and let rest.
Prepare the filling by whipping cream and sugar until well mixed, about 5 minutes.
Spread the cake and spread the cream with the strawberries without reaching the edges, and gently roll up the cake.
Place the Swiss roll on a grate and pour powdered sugar over it.
Vanilla swissroll goes into the fridge to harden, then served cold.
May God bless you and heal you