Recipe for Swiss Roll Cake Please?

ThanksRecipe for Swiss Roll Cake Please?
Ingredients


BATTER


1 1/2 cups flour


4 eggs


1 cup caster sugar


2 cups butter


1 teaspoon coffee


TOPPING


1 1/4 cups cream


3/4 teaspoon coffee


1/2 cup caster sugar


Directions


1 FIRST SIFT THE FLOUR AND COFFEE TOGETHER FOR 5-6 TIMES -- AFTER SIFTING DO NOT TOUCH THE FLOUR WITH YOUR HANDS.


2 THEN SEPARATE THE EGGS


3 BEAT THE EGG WHITES UNTIL VERY SIFT.


4 ADD THE SUGAR TO IT AND BEAT.


5 AFTER THAT ADD ONE CUP OF BUTTER AND EAT.


6 ADD THE OTHER CUP OF BUTTER AS WELL AND MIX


7 NOW ONE AFTER ANOTHER ADD THE EGG YOLKS AND MIX.


8 LITTLE BY LITTLE ADD THE FLOUR AND FOLD IT IN THE BATTER.


9 GREASE A RECTANGULAR TRAY AND POUR THE MIXTURE IN IT


10 BAKE IT IN A PRE-HEATED OVEN UNTIL COOKED.


11 AFTER IT IS BAKED QIUCKLY TAKE IT OUT FROM THE OVEN


12 SOAK A CLOTH IN WATER AND WRAP THE CAKE IN THE CLOTH.


13 LET IT COOL FOR AN HOUR OR SO.


14------------------------------------鈥?br>

15 TO MAKE THE TOPPING MIX THE GRINDED COFFEE AND SUGAR IN THE CREAM AND THE COFFEE FLAVOURED CREAM TOPPING IS READY.


16 UNWRAP THE CAKE OUT OF THE CLOTH AND APPLY THE TASTY TOPPING INSIDE THE CAKE


17 ROLL IT AGAIN AND PLACE THE CREAM ON TO IT


18 GARNISH IT WITH SOME WALNUTS


19 ENJOY:).Recipe for Swiss Roll Cake Please?
Raspberry Jelly (Swiss) Roll Cake





3 eggs


1 cup granulated sugar


1/3 cup water


1 tspn vanilla


3/4 cup all-purpose


1 tspn baking powder


1/4 tspn salt


Powdered Confectioner's sugar - for dusting


2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)





Method


Heat oven to 375 deg F. Line a baking pan, preferably (15 脳 10 脳 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.





Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.





Bake for 12 to 15 minutes (NOT MORE) until toothpick inserted in center comes out clean. Spread a clean kitchen towel on the platform and sprinkle some powdered sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the paper from the top. Trim off the hard edges of the cake, and while its hot, carefully roll cake lengthwise from one end to the other. Keep the roll as tight as possible, but apply very little pressure so as not to crack the cake a lot. A few cracks are normal, so don't worry. it is going to be covered with frosting later! Now refrigerate the rolled cake for 40 mins to an hour. (This was the only change I made from the About recipe video)





Remove the cake from fridge and unroll it gently and remove the towel. Beat the raspberry jelly/jam slightly to soften; it's better to use a spreadable jelly. Now spread it evenly over the cake. Do NOT use a lot of jelly as it would ooze out of the cake once you finish rolling it up again.





Now again roll up the cake, which should be fairly easier this time. If you are not ready to serve, place it in the fridge again, so it becomes a bit harder and easier to slice. When ready to serve, place it on a serving dish, with the seams facing down. Sprinkle generously with confectioners sugar, making sure you cover all the flaked ends or cracks and edges that you incurred while rolling it up. You can even cover the whole cake with chocolate icing or any other frosting. Gently slice at a 30deg angle to form beautiful raspberry swiss rolls.
This is off allrecipes.com. I make mine a little differently. I make a regular chocolate cake - divided and baked in 2 9x13 pans. For filling, I use 1/2 cup shortening and 1/2 cup butter. (The rest is the same.)Spread filling on one cake, then carefully top with the other. My Aunt Hazel calls this Twinkie Cake. It can be made with any flavor cake, but I think chocolate is best!











Whoopie Pies





INGREDIENTS


1 (18.25 ounce) package devil's food cake mix


5 tablespoons all-purpose flour


1 cup milk


1 cup shortening


1 cup white sugar


2 teaspoons vanilla extract





DIRECTIONS


To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.


To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.


In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.


Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.