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Cream And Honey Swiss Roll

Ingredients For Swiss Roll:

For Cream Filling:

For Coating:


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.
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