EGGLESS BANANA SWISS ROLL WITH VANILLA FROSTING

 

Hey all ! Here I am with my 25th post :-):-)

Thank you all for your kind words & inputs :-)

Special thanks to my husband - "Best Critic" ever :-)

"Eggless Swiss roll" :-) I never thought in my dreams

also, that I will bake a cake..Baking has always been very

exciting & interesting.. It was very challenging

to make these rolls.. The one big problem with

swiss roll is, it tends to break very easily while

rolling the same.. But with little bit more

patience we can achieve desired results :-)

EGGLESS BANANA SWISS ROLL WITH VANILLA FROSTING RECIPE:

 Recipe cuisine: Indian / Recipe category: Dessert

Prep time: 1 hr / cook time: 20 mins

FOR THE CAKE:

Banana (medium sized) : 4

All purpose flour / Maida : 1 cup

Sugar : 1 cup

Oil / Unsalted butter : 1/2 cup

Baking soda : 1 tsp

Baking Powder : 1 tsp

vanilla essence : 1 tsp

FOR THE ICING / FROSTING:

Cream cheese : 200 gms

Whipped topping : 200 gms

Icing sugar /powdered sugar : 200 gms

Vanilla essence: 1 Tblsp

Food color (liquid) Red & yellow : 2 drops each (optional)
Rainbow Sprinkles : As needed (optional)

METHOD:

1) Pre heat oven to 375 F / 180 deg C. Take out the
cream cheese from fridge & it be in room temperature.

Mix well maida, baking powder, baking soda.

2) In a blender, puree the bananas & add

oil / vanilla / sugar. Mix well.

3) Now add the banana mixture to step 1.

Gently mix well without any lumps. The
batter consistency should be watery.

4) Now arrange the baking tray with parchment paper.

5) Transfer the batter to baking tray. Please make sure to

spread the batter evenly to all sides, by using a spoon or

tapping the tray.

6) Bake for 16 - 20 mins or until a toothpick comes out dry.

Check around 15 mins as oven power may vary.

7) Let it cool down for 30 mins.

8) Now take the cream cheese kept in room temperature.

Add sugar to it & beat till fluffy. Add vanilla essence & 

mix again. Finally add whipped topping & mix gently.

Now add liquid colour if you want & mix gently again.

Refrigerate the frosting for about an hour. 

9) Once the cake has cool down & frosting is set, transfer 
the cake from the baking tray. Trim the edges of the cake,
as it might be bit hard. Now start frosting the cake.
Spread the frosting evenly. Sprinkle some rainbow sprinkles 
on top (optional).

 

10) Start rolling the cake as shown in the picture below.
If the roll breaks or cracks at the time of rolling its ok.
Just keep rolling till the end. Now using aluminium foil,
roll tightly the rolled caked. Refrigerate the same over night
in an air tight container. After setting over night, 
the cracks will be fixed as well :-)

 

11) Next day, take out the roll from the fridge, then gently 
remove it from the foil. Then using a bread loaf knife, start
to slice the rolls evenly. Sprinkle some rainbow sprinkles
on top for decoration (optional)

Enjoy mouthwatering yummy & creamy Swiss rolls :-) 

NOTE:

* Pls do not use raw bananas. Riped bananas will make the rolls soft.

Please puree the bananas in blender to avoid any lumps.

* The quantity of flour should be half of what we use for normal cake.

Then only the cake will be very soft & can be rolled easily. Also the cake

should be thin like sheet, if not the roll will be very dense.

* Instead of cream cheese frosting, nutella or jam can be used.

But please wait till the cake cools down, if not the frosting will

melt.

* Also please do not add any sprinkles or toppings on top of the

frosting, that is big in size. As the topping might penetrate & break the 

rolls.

* I used olive oil. Vegetable oil or unsalted butter can be used.

* Vanilla essence is optional.

* The rolls have to set overnight in the fridge. If not, the layers

 might fall apart. 

* I have explained only with yellow colour frosting. Same procedure

for all other colours, just add liquid colour of your choice to the cream

cheese frosting & follow the steps. 

* I used fat free cream cheese, low fat whipped topping. Full fat cream

cheese & whipped topping can also be used.

 Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-) 

VERKADALAI URUNDAI / PEANUT BALLS

Hey all ! Here I am with another 

traditional South Indian sweet recipe..

This is  specially made during

 "Karthikai Deepam" festival.. 

This sweet is not only tasty but

very healthy as well, as we use only 

peanuts & jaggery :-) Lets begin :-)

VERKADALAI URUNDAI RECIPE:

Recipe cuisine: Indian / Recipe category: Dessert

Prep time: 20 mins / cook time: 30 mins
INGREDIENTS
Peanuts : 1 cup
Jaggery : 3/4 cup
Water : 3 tblsp
Cardamom powder (optional) : a pinch 
Dry ginger powder (optional) : a pinch
Ghee / rice flour ( for rolling ) : as required
METHOD:
Heat pan, dry roast the peanuts and
remove the skin completely. Let it cool down
till it becomes crispy.

 

Let's prepare the jaggery syrup. Heat pan, add 3
tblsp of water. Powder the jaggery & add it to the
water. Let it dissolve completely. Then the jaggery
will start to boil. Keep cooking the jaggery.

Take a cup with water & drop the
jaggery syrup. Please see the pictures below, the
jaggery will not dissolve in water & you should
be able to make a small ball. This is the right 
consistency. Cook jaggery  syrup till this consistency
in medium flame only.

  

Immediately pour the syrup to the dry roasted 
peanuts. Mix it well with spatula  or spoon.
Apply some rice flour or ghee on your palms
and start making balls.. Please do it when the 
peanut jaggery is hot..As it will become hard 
once it is cool..

Enjoy yummy Verkadalai urundais :-)

NOTES:

* I used peanuts with skin. Peanuts without skin can also

be used. Pls make sure the peanuts are crispy. If not the 

sweet will not be crunchy.

* I used light colour jaggery. Dark coloured jaggery can be

used & the sweet will look brownish instead of golden colour.

* It is very important that we achieve right consistency for 

jaggery syrup. If not,we cannot roll it into balls & it will

 start to separate. Also, cook jaggery syrup in medium flame only,

if not the syrup will burn.

* Once the mixture is cool, we cannot make balls.

So just microwave the mixture for 2 mins or so depending

on the quantity & continue to make balls.
* Adding cardamom & dry ginger powder is optional.
* We can apply oil also on our palms instead of ghee or rice flour. 
If not, the hot mixture might burn our hands.
* Once you make balls, wait till the balls cool before you 
serve. This sweet should not be served hot as it will be soft
and not crispy.
* For my non tamil speaking friends - "verkadalai" means 
peanuts & "urundai" means balls

  Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)