Cream And Honey Swiss Roll
Ingredients For Swiss Roll:
Plain flour 75 gm
Swiss roll tin-greased and lined 1
Castor sugar 75 gm
A few drops of vanilla essence
For Cream Filling:
Honey 4 tbsp
Cashew nuts 25 gms
Sugar 4 tbsp
Water 1 tbsp
Melt sugar with water over slow flame until it turns dark brown.
Add cashewnuts. Remove from fire. When cold, break it and powder coarsely.
Whisk the eggs, sugar and essence in a bowl over a pan of hot water or
use an electric mixer. Whisk steadily until the mixture thickens and should
hold a trail for few seconds. Fold in the sifted flour gently. Pour the
mixture into prepared tin and bake in a pre set fairly hot oven for about
12 minutes. When swiss roll is cooked, turn it immediately upside down
into a greaseproof paper. Trim the edges. Spread cream filling over the
surface to within 1 cm of each edge. Fold over, lifting cake with greaseproof
paper. Roll up to end and hold in place for 1 minute, with edgeat base.
Now brush the outside with honey and roll over praline powder.