Swiss roll - Jelly roll

I guess you've noticed by now I have a sweet tooth and like baking. Tried to think of a dessert or treat which doesnt use butter and then a little bulb in my head lit up and I remembered I havent made Swiss rolls in a while. The thing I like about swiss rolls is making the sponge cake is quick and easy and once you master the art of rolling, it's ready to be eaten immediately. That is if you dont put it in the fridge or freezer for 30 minutes. Whatever the case it's a win win situation as it's a delicious little treat. Forgive me today, my photo isn't upto par and I had forgotten to add the extra confectioner's sugar and have some jam oozing and realised it too late!!


Ingredients
3 eggs
2/3 cup granulated sugar
1/3 cup water
1 tspn vanilla essence
3/4 cup all-purpose
1 tspn baking powder
¼ tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)


Method
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes until toothpick inserted in center comes out clean. Spread a clean kitchen towel on a wire rack and sprinkle confectioner's sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the parchment paper or aluminium foil from the top. Trim off the hard edges of the cake, and while its hot, carefully roll up cake from the short side. Keep the roll as tight as possible and let cool for approx 20 minutes. You could also keep it in the fridge.

Unroll the cake gently and remove the towel. Beat the strawberry jam slightly to soften;I like warming it for a few minutes in the microwave. Now spread it evenly over the cake. Do not put alot of jam as it will ooze out once rolled up again.I often make that mistake!!

Now again roll up the cake, which will be easier this time around. You can wrap it in cling film and place it in the fridge for 10-20 minutes if you dont want to serve right away. Helps with making the cake firmer and easier to slice.
When ready to serve place it on a serving dish. Sprinkle with confectioner's sugar to hide any cracks. You could also cover with frosting. Slice into 10-12 pieces.
Optional: Serve it with icecream or whipped cream.

Cinnamon Rolls

Salaam,

I have been craving for something sweet and homemade cinnamon rolls came to mind. Surfing the net I came across The Pioneer Woman cook's recipe I couldnt resist to take the challenge. The recipe maybe a little bit time consuming but I found it very easy to make. I made 1/8th of the original recipe, used brown sugar instead of white added raisins & nuts and cooked my rolls in a 2 bread pans ( each with 7 rolls). For the frosting I reduced the sugar and used vanilla essence instead of Maple. Final results the rolls are mouth watering divine, extremely delicious!!!! I have already eaten 2 of this little treats.

The printable original recipe link

Banana Bread.

This is one of my favorite recipes.I came across the recipe online cant remember which website. And have since been using it.
I like the recipe because the bread is very moist. I usually cook it in a bundt pan.To cook it in a bread pan divide the ingredients by half except for the bananas.

Dry ingredients
1 cup of oats/bran
1 cup of all purpose flour (I like using wholewheat)
1/2 cup brown sugar
nutmeg 1/2 teaspoon,as well as cinnamon
baking powder 2 teaspoons
1/2 cup chopped dates(could use apricots), 1 cup pecans(I like adding walnuts & slivered almonds plus flaxseed).

wet ingredients
1/2 cup of vege oil
1/2 cup of milk
3 ripe bananas
2 egg whites (you can use whole eggs if you like)

Preheat the oven to 350 Farenheit

Mix the dry ingredients(excluding the nuts) in a big bowl. In a
separate bowl blend the wet ingredients until frothy. Slowly add the
wet mixture to bowl with dry ingrdients, try not to stir alot and
lastly add the dry nuts.

Pour the mixture in a greased bread pan and let it bake for 40 - 60
minutes. The bread is usually very moist tends to crack on the top,
to. Please test the center to see if its ready.
Once it cools down its ready to eat.

You can try to experiment with desiccated coconut and other nuts.
Mashallah it always comes out nice. Only thing which you should look
out for is the sugar levels-increase or decrease to your preference.
Enjoy with a cup of tea or as a snack. Like making it when I go on road trips.