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Saturday, February 19, 2011

Swiss roll (jam Rolls) by Chef Shireen anwar

Egg                                    3
Sugar (grounded)           3 ounces or 6 tbsp heaped (first measure the sugar then grind it)
Refined flour (maida)     6 tbsp heaped
Baking powder               1/2 tsp (leveled)
Vanilla essence             1/2 tsp
Strawberry jam               1/2 cup

-       Beat the eggs with electric beater till they become fluffy
-       Now add the sugar slowly and gradually and beat it. Then add vanilla essence and gain beat it.
-       Mix baking powder in refined flour and strain it
-       Add refined flour and baking powder mixture spoon by spoon in egg and sugar mixture and fold it with wooden spoon (do not use beater)
-       Take a swiss roll tray (8 x 13). Place butter paper over it and also grease the butter paper.
-       Preheat your oven at 200 oC.
-       Pour the mixture on the greased butter paper, and bake it at 180 oC for 10 minutes.
-       Now take a cloth, dust it with icing sugar (or grounded sugar), then place the cake on this cloth and roll it with napkin. (keep it for 4 minutes then open it, this is done so that after applying jam it can be turned easily into a swiss roll).
-       Spread the jam over the whole sponge and roll it (without cloth)
-       Cut 1 inch thick slices.

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