Name: Mini Swiss roll recipe by Reena Andavarapu at BetterButter
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: Maida - 2 tbsps; Eggs - 2; Sugar powder - 3 tbsp; Butter - 2 tbsp; Vanila essence - 1/2 tsp; Coco powder - 1 tsp; Heavy cream - 1/2 cup; Dark chocolate - 30 gms

ABOUT Mini Swiss roll RECIPE

Quick and easy. Pack it for kids tiffin or prepare for parties. No jello pan required here. I have used a 8 * 4 1/4 inches baking tray. So make it in a jiffy.

Instructions

BEAT 2 EGG WHITES TILL FLUFFY AND HAS STIFF PEAKS
BEAT THE 2 EGG YOLKS
ADD 3 TBSP SUGAR POWDER
ADD 2 TBSP MELTED BUTTER AND WHISK. 1/2 TSP VANILA ESSENCE
SEIVE 2 TBSPS FLOUR WITH 1/4 TSP BAKING POWDER
ADD TO THE EGG YOLKS AND WHIP LITTLE TILL MIXED
ADD THE EGG WHITE AND GENTLY COMBINE TILL MIXED
TAKE A BOWL, ADD A TSP OF COCO POWDER
ADD 3 TSPS OF CAKE MIXTURE
MIX WELL
POUR INTO A SMALL ZIP LOCK BAG. SEAL IT
PREPARE A BAKING TRAY. LINED WIT PARCHMENT PAPER. MAKE HEART SHAPE OR ANY DESIGN WITH THE PIPING BAG
KEEP IT IN THE FREEZER FOR 5 MINUTES
POUR THE REMAINING BATTER OVER IT
SPREAD WELL. PREHEAT OVEN AT 180°AND BAKE AT 150° FOR 8 TO 10 MINUTES CHECKING IN THE 1 OR 2 MINUTES
PERFECTLY DONE
INVERT OVER ANOTHER PEICE OF PARCHMENT DRIZZLED WITH LIGHT SUGAR POWDER AND PEEL
INVERT AGAIN. WHIP 1/2 CUP HEAVY CREAM WITH 30 GMS MELTED DARK CHOCOLATE.
SPREAD OVER THE CAKE SHEET
SPREAD WELL
ROLL FROM ONE END
FILL THE SIDES WITH CREAM AND EVEN IT

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