Strawberry Coconut Swiss Roll

Name: Strawberry Coconut Swiss Roll
Cuisine: Indian
Ingredients: 250 gms vanilla cake premix; As required water; 200 gms strawberry jam; 100 gms desiccated coconut; as needed For greasing oil/butter

Khushi Udhani @cook_9797631

Strawberry Coconut Swiss Roll

Khushi Udhani @cook_9797631

Saved

Ingredients

250 gmsvanilla cake premix
As required water
200 gmsstrawberry jam
100 gmsdesiccated coconut
as neededFor greasing oil/butter

Saved

Steps

1

Preheat your oven at 180 degrees for 10 mins.
2

Grease a baking tray with oil/butter. Place a butter pepper and grease it too.
3

Add water in cake premix and make a cake batter as per given instructions.
4

Pour the batter in the baking tray and spread it evenly. Tap twice on the kitchen platform to remove air bubbles.
5

Bake in your preheated oven at 180 degrees for 12-15 mins. (The time varies as the size of the baking tray.)
6

Keep a greased butter pepper ready to invert the cake.
7

When the cake is done, immediately invert it on the ready butter pepper. You have to do this while the cake is still warm. Remove the base butter pepper.
8

Now start rolling the cake along with the butter pepper. There should be butter pepper in the between. The cake should not stick to itself.
9

Roll it up firmly and let it cool on a wire rack. Let it cool down completely and come to room temperature (for an hour). Do not over cool. The cake will set and break while you unroll.
10

Heat little water. Switch off the flame and add the strawberry jam to it. Mix well until you a thick strawberry syrup. Alternatively, you can use strawberry crush or strawberry sauce.
11

Unroll the cake and spread the strawberry syrup on the cake evenly. Roll it again, this time without the butter pepper in between. There should be a plain cake roll.
12

Make a firm roll and wrap with the butter pepper. Let it set in the fridge for an hour atleast.
13

When done, take the roll on a rack. Pour the strawberry syrup on the roll. Cover it evenly. Let it set for 5 mins.
14

Now sprinkle desiccated coconut on the roll.
15

Garnish with some strawberry syrup.
16

Cut into slices and serve.
17

Notes: #You can use any basic vanilla sponge cake recipe. #It is important to roll the cake while it is hot. If you roll when the cake is cool, it will break. #You can use whipped cream filling and frosting too. #You can use any flavour instead of strawberry.