Name: Pinwheels Cake recipe by suman prakash at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: For the Sponge Cake : 2 eggs; 50 gm maida/Flour; 1/2 tsp baking powder; 80 gm sugar; 3 tbsp butter; 2 tsp castor sugar; 1/2 tsp vanilla essence; For the filling -1 tbsp butter; 2 tbsp cocoa powder; 4 tbsp milk; 1 tsp icing sugar

Ingredients Serving: 4

For the Sponge Cake : 2 eggs
50 gm maida/Flour
1/2 tsp baking powder
80 gm sugar
3 tbsp butter
2 tsp castor sugar
1/2 tsp vanilla essence
For the filling -1 tbsp butter
2 tbsp cocoa powder
4 tbsp milk
1 tsp icing sugar

Instructions

for the filling - Melt the butter in a non-stick pan, add the cocoa powder and cook for a minute while stirring continuously.
Add the milk and sugar. Cook while still stirring continuously till it thickens. Keep aside.
For the cake - Sieve the flour, line a (9" x 4") baking swiss roll tray with greased thick, unglazed brown paper.
Beat the eggs and sugar very well until thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Fold in 2 tablespoon of hot water, vanilla essence and the butter.
Pour the mixture into the prepared baking swiss roll tray
Bake in a pre-heated hot oven at 200°C for 10 minutes.
When the roll is springy to touch, take it out immediately.
Invert the tin over a rack and tap sharply to remove.
(This is most important because an over - barked roll will crack whilst rolling)
While still hot, turn the cake out onto a sheet of greaseproof paper, sprinkled with caster sugar. Trim the hard edges.
Spread the cake with filling and carefully roll it up.
Wrap the roll in the greaseproof paper. Sprinkled with caster sugar.
Allow to rest for half an hour.
Remove paper gently, cut cake into slices and serve.

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