Swiss Roll Cake in a Frying Pan

Swiss Roll Cake, also known as jelly roll or cream roll, originated in Central Europe in the 19th century and has since become a popular dessert worldwide.

This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Swiss Roll Cake in a Frying Pan

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Rest Time 30 min Total Time 1 hr

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup All-purpose flour
• 2 tablespoon Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 large Eggs
• 1 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 0.5 cup Milk
• 2 tablespoon Butter
• to taste for dusting Powdered sugar
• to taste for filling Jam or jelly

Instructions

1. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. In a separate bowl, beat the eggs and granulated sugar until pale and fluffy.
3. Add the vanilla extract and milk to the egg mixture and mix well.
4. Gradually add the dry ingredients to the wet ingredients, folding gently until combined.
5. Heat a frying pan over medium heat and melt the butter.
6. Pour the batter into the frying pan and spread it evenly.
7. Cook for about 5 minutes, or until the edges start to set.
8. Carefully flip the cake using a spatula and cook for another 5 minutes.
9. Remove the cake from the pan and let it cool on a wire rack.
10. Once cooled, spread jam or jelly evenly over the cake.
11. Roll the cake tightly and dust with powdered sugar.
12. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 32g11%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.