Discover the tastiest Granadilla Swiss roll ever
1 cup castor sugar
4 eggs, separated
1 teaspoon vanilla essence
1 cup self-raising flour
1½ teaspoons baking powder
A pinch of salt
¼ cup of cold water
2 dessert spoons oil
Castor sugar for frosting and icing sugar for dusting.
caramel for filling and butter cream or any filling you desire for that matter.’
In a mixing bowl, mix with an electric mixer on high, castor sugar and egg yolks until creamy.
Add vanilla essence and mix. Add a little bit of water to the mixture.
In a different mixing bowl, sift the flour, baking powder and salt.
Add to the sugar and egg mixture and mix well.
Beat the egg whites until stiff peaks.
Fold the egg whites and oil into the batter, adding the rest of the cold water.
Fold until just incorporated. Pour batter into big swiss roll pan and bake for 10 min.
(Should be thin layer as it will rise)
Layer 2 swiss rolls pan with greased wax paper
Near grill element on 220 for 10 min
When swiss roll is done put on greaseproof paper dust with castor sugar or icing sugar.
Cut swiss roll in half n roll up one side and roll other one on other grease proof as well.
I gt out 18 mini rolls
I bake in one very large swiss roll and other mixture in large swiss roll pan
250 ml fresh cream
One cup granadilla yogurt
Unroll cool off swiss roll fill centre with above cream roll up n cut it the size of holder n put in mini swissroll holder n pipe cream on top as well .garnish with granadilla pulp enjoy
Prepared, tried and tested by: Feriel Sonday
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