Baking and Cooking Lovers

Vanilla Swiss Roll Cake

Ingredients

For the Cake
• 4 large eggs
• ½ cup granulated sugar — 100g
• ¾ cup all-purpose flour — 95g
• 2 tablespoons milk — 30ml
• 2 tablespoons vegetable oil or melted butter — 30ml
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt

For the Filling
• 1 cup whipping cream — 240ml
• 2 tablespoons icing sugar — 15g
• ½ teaspoon vanilla extract

Instructions

Preheat oven to 170°C. Line a rectangular baking tray with parchment paper.

Beat eggs and sugar together until pale, thick, and fluffy.

Add vanilla extract, milk, and oil.

Sift in flour, baking powder, and salt. Fold gently until combined.

Pour batter into the tray and spread evenly.

Bake for 10–12 minutes or until the cake springs back when touched.

Place a clean towel on the table and dust lightly with icing sugar.

Turn the hot cake onto the towel and carefully peel off the parchment paper.

Roll the cake gently with the towel and allow it to cool completely.

Whip the cream with icing sugar and vanilla until fluffy.

Unroll the cooled cake, spread whipped cream evenly, then roll it back carefully.

Chill for 30 minutes before slicing.

Tips
• Roll the cake while still warm to prevent cracking.
• Do not overbake or the cake will become dry.
• You can add jam, chocolate spread, or fruit filling for different flavors.

SHORTBREAD RECIPE

🌟 INGREDIENTS

150g Caster Sugar
300g Salted Butter ( at room temperature )
400g Plain Flour
50g Cornflour

🌟 INSTRUCTIONS

1. Preheat your oven to 180°c (160°c for a fan assisted oven) or Gas Mark 3 and grease a couple of baking trays with a little butter.

2. Cream together the butter & sugar in a large bowl until it becomes light & fluffy.

3. Sift in your flour & cornflour and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.

4. Roll your dough to around 1cm thick and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.

5. Bake at 160°c for around 15-20 minutes until the edges of the shortbread are golden.

6. Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.

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