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Main Course

Swiss Roll - Tastes Good

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

Maida : 1/2 cup
Eggs : 3 nos
Sugar : 3/4 cup — powdered
Baking powder : 1/2 tsp
Vanilla essence : 1 tsp (to get rid of eggs's smell
Jam : 3 to 4 tsp ( mixed fruit Jam
Icing sugar : 2 to 3 tsp
Parchment paper, a few

Preparation

Step 1
In a bowl, beat eggs till fluffy, add powdered sugar little by little and beat again.
Step 2
Add vanilla essence and beat again, and you can see the volume becoming double.
Step 3
Stir in sifted flour slowly and beat for 5 more minutes.
Step 4
Pour the mixture into the greased tray, spread the batter evenly and make sure that once the cake is done, it will not be thicker than ½ inch.
Step 5
Bake for 10-20 minutes at 180° C in a preheated oven.
Step 6
Lay the parchment paper on a flat surface and sprinkle icing sugar (baking tray's size).This prevents the roll from sticking to the paper.
Step 7
Place the hot cake above this and fold it along with the dusted paper (it goes inside along with the cake), so that it does not stick.
Step 8
Keep intact for some minutes.
Step 9
Now, unwrap it and spread the jam above the cake.
Step 10
Roll again, without the parchment paper.
Step 11
Swiss roll is ready.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Swiss Roll - Tastes Good

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

Maida : 1/2 cup
Eggs : 3 nos
Sugar : 3/4 cup — powdered
Baking powder : 1/2 tsp
Vanilla essence : 1 tsp (to get rid of eggs's smell
Jam : 3 to 4 tsp ( mixed fruit Jam
Icing sugar : 2 to 3 tsp
Parchment paper, a few

Preparation

Step 1
In a bowl, beat eggs till fluffy, add powdered sugar little by little and beat again.
Step 2
Add vanilla essence and beat again, and you can see the volume becoming double.
Step 3
Stir in sifted flour slowly and beat for 5 more minutes.
Step 4
Pour the mixture into the greased tray, spread the batter evenly and make sure that once the cake is done, it will not be thicker than ½ inch.
Step 5
Bake for 10-20 minutes at 180° C in a preheated oven.
Step 6
Lay the parchment paper on a flat surface and sprinkle icing sugar (baking tray's size).This prevents the roll from sticking to the paper.
Step 7
Place the hot cake above this and fold it along with the dusted paper (it goes inside along with the cake), so that it does not stick.
Step 8
Keep intact for some minutes.
Step 9
Now, unwrap it and spread the jam above the cake.
Step 10
Roll again, without the parchment paper.
Step 11
Swiss roll is ready.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Snacks

Zhunka

Easy, honest, and unpretentious — this snack is the kind of thing Kerala homes make on a whim when guests arrive or w...

20 min|4 servings|4

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

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Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4