Pinwheels Cake | How to make Pinwheels Cake

By suman prakash  |  7th Sep 2015  |  
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  • Pinwheels Cake, How to make Pinwheels Cake
Pinwheels Cakeby suman prakash
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About Pinwheels Cake Recipe

I got inspired from pinwheel sandwiches and swiss rolls.

Pinwheels Cake is delicious and authentic dish. Pinwheels Cake by suman prakash is a great option when you want something interesting to eat at home. Restaurant style Pinwheels Cake is liked by most people . The preparation time of this recipe is few minutes and it takes 20 minutes to cook it properly. Pinwheels Cake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Pinwheels Cake. Pinwheels Cake is an amazing dish which is perfectly appropriate for any occasion. Pinwheels Cake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Pinwheels Cake at your home.

Pinwheels Cake

Ingredients to make Pinwheels Cake

  • 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

How to make Pinwheels Cake

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

My Tip:

serve with one's choice of ice-cream, it has a yummy taste.

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