Cream And Honey Swiss Roll
Ingredients For Swiss Roll:
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Eggs 3
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Plain flour 75 gm
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Swiss roll tin-greased and lined 1
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Castor sugar 75 gm
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A few drops of vanilla essence
For Cream Filling:
For Coating:
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Honey 4 tbsp
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Cashew nuts 25 gms
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Sugar 4 tbsp
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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.
Method:
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.