Marbled Swiss Roll

Ingredients

½ tin condensed milk

1 ¼ cups plain flour (maida)

1 tsp baking powder

½ tsp baking soda

½ cup melted butter or margarine

1 tsp vanilla essence

1 tbsp cocoa powder

75 ml water

½ cup mixed fruit jam (or any other flavour)

Method

Take 7” by 11” rectangular tin & grease & dust it. Put a butter paper & apply butter again over it. Your Swiss roll tin is ready. Keep aside.

Sieve flour, baking powder & baking soda together.

Mix condensed milk, melted butter & essence together.

Add flour & mix well. Add about 75 ml of water & beat well.

At this stage divide the mixture in 2 parts.

Add cocoa powder to one part.

Now pour spoon full of each mixture alternately in the tin.

Bake in hot oven at 200◦C for 10 minutes. Then reduce the temperature to 150◦C and bake for another 10 minutes.

The cake is ready when it leaves the side and springy to touch.

Take the roll out immediately as an over baked roll will crack while rolling.

Now take a wet towel and place a thick butter paper on it. Sprinkle the paper lavishly with powder sugar.

Invert the cake on the sugar paper carefully and start rolling it. Paper should not go inside the roll.

Keep the cake rolled & allow it to cool.

When the roll is cold, gently unroll and fill with jam of your choice & roll back again.

Sprinkle with powder sugar (if you want).

Cut the slices & enjoy !! J

Tips:

Can make it plain (without dividing the batter in 2 parts). Avoid cocoa powder in that case.

Can make it full chocolate by doubling the amount of cocoa powder.

Swiss roll makes an excellent pudding if covered with fresh sweetened cream or thin custard and chilled.

If making Chocolate roll, use sweetened whipped cream instead of jam.