Red velvet swiss roll
Recipe Red Velvet Swiss Roll
Red velvet swiss roll
    For making cream cheese frosting:
  • 1 liter milk
  • Pinch of salt
  • 1 tbsp vinegar
  • 1 tbsp of mixed fruit Essence
  • 50 gm of butter
  • For making cake:
  • 100 gm refined flour
  • 100 gm powdered sugar
  • 2 Eggs
  • 1 tbsp mixed fruit essence
  • 1 tbsp red color
    For making cream cheese frosting:
  • Boil milk.
  • Add vinegar.
  • Let it curdle.
  • Switch off the flame.
  • Strain it.
  • Let it rest for half an hour.
  • Now grind it to fine paste by adding little salt.
  • Our cream cheese is ready.
  • Now keep it in fridge.
  • Once frozen take cream cheese out in a bowl and add mixed fruit essence and butter.
  • Mix well till soft and the batter is sticky.
  • For making the cake:
  • Beat Powdered Sugar and Eggs till soft.
  • Add in essence/color and whip again.
  • Now cut fold maida and mix everything well.
  • Pour the mix to fill in a greased oven safe pan.
  • Bake it for 10 to 15 minutes in a Preheated Oven at 160℃.
  • Keep checking in between. Once baked take it out and roll it with the help of butter paper.
  • Let it rest for an hour before filling it with cream cheese frosting.
  • Roll the up and refrigerate it for 4 to 5 hours.
  • Cut the sides of swiss roll and serve by garnishing with cherries and mint leaves.

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