Step-by-step Swiss Roll/ Log Cake…..An impressive yet easy to make dessert for Christmas!
Use BASIC SPONGE CAKE RECIPE for making Cake batter.
Pour a thin layer of batter in a rectangular baking tray.
Bake in a 350F oven for about 15 min….or till the edges of the cake start coming away from the cake pan. Do not over bake. Insert a knife and make sure it comes out clear.
After 5 min…Loosen cake gently from pan using butter knife. And place on butter paper/damp towel.
Roll cake tightly along with the butter paper while still warm.
Place cake roll in fridge to cool for atleast 1/2 hour.
Open cake roll.
Brush lightly with some sugar syrup/fruit juice/liquor. I used coffee liquor.
Apply frosting/filling of choice in a thin layer. I used whipped cream + melted chocolate. You can use butter icing, thick custard, sweetened cream cheese or even something simple like your fav jam.
Gently roll cake back into a roll.
Cover roll with a thin layer of frosting.
Pipe decorative designs with melted chocolate using a simple cone made from parchment paper/plastic bag.
Place in fridge to chill….Enjoy!
Step by step collage…
PS: Follow collage from bottom to top and right to left!