Summer, nostalgia, freshness, and decadence- all rolled into one heavenly dessert. That ladies and gentlemen are what our Swiss roll with an orange marmalade heart and madhumalati infused sugar tasted like and I would never beat my own drums at this proportion- at least in the beginning of a blog post- if it didn’t justify the hype.
We, in retrospect, wanted to bake a basic cake with whipped cream and strawberries. And my niece was to do the whole thing with me overseeing.
Oh, a little backstory here- My niece had come for a sleep-over and I promised her I’ll teach her how to bake an all-purpose cake which she can bake anytime she wanted. We wanted to bake a strawberry cake with sliced strawberry and cream filling or a mango something but you know what happens when you put me in the kitchen right? Itchy fingers- like a Stephen King novel- starts to have a mind of their own and takes my plans from A to B without me having much control over it.
Very quickly I found myself rolling and slicing and jamming this Swiss roll without one single instruction being given to the poor girl who however is more than happy to be yapping and licking cake batter off the bowl.
Since having the jam rolls in Chikmagaluru, I have been meaning to do a good jam dessert and this seemed like the perfect day to whip this given the most amazing jar of marmalade was sitting pretty in my fridge.
So we hawed and hacked and made ourselves a lovely Swiss Roll, but..but..how can it be elevated from just a Swiss Roll to The Ultimate Swiss Roll? (Mind you, my niece has now completely lost interest in the process because a. She is forever bored. b. For a 10-year-old, this might have gotten a little too complicated. But my hands were working the way they wanted. Not much I could have done anyway)
I knew orange and jasmine go particularly well with each other but I didn’t have jasmine in any form to incorporate in the Swiss Roll. All we had was a handful of madhumalati and I thought to myself, oh, what a beautiful world! Threw a few in a jar of confectioners sugar, gave it 2 hours in it and we had a winner of an infused sugar to dust on our Swiss Roll.
And thus our Swiss Roll with orange marmalade heart and madhumalati infused sugar was born. (Niece is now watching random videos on instagram which has two Chinese girls dancing in a marathi song)
Here’s the Swiss Roll Recipe
95 grams all purpose flour
1 tsp baking powder
1/2 tsp salt
150 gram castor sugar
1 tsp vanilla extract
2 tbsp vegetable oil
The ever so humble orange marmalade 3 tbsp
Around 20 to 30 madhumalati flowers kept for 2 to 3 hours in a small jar of icing sugar
How to bake roll and assemble Swiss Rolls
In a medium bowl mix all the dry ingredients except sugar
In a large bowl combine eggs, sugar, vanilla and beat till foamy
Now slowly add dry ingredients to the wet ingredients. Add oil. Mix well.
Butter a 12″ x 16″ baking tray and line with parchment paper.
Preheat your oven to 200 degree C and bake your cake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Take it out, dust a kitchen towel with sugar (please be generous) and flip the cake over the towel. Remove parchment paper and dust with sugar on the top.
While its still hot, roll the cake in the towel and let it cool completely
Next, unroll the cake, spread jam evenly and roll it back in the towel. Keep in refrigerator for atleast 2 hours.
Sprinkle powdered sugar before serving on top.
A summery, delightful dessert is ready in a jiffy that hits all the right notes in terms of taste and flavour. The winning hand here however is the madhumalati infused sugar that instantly takes one back to childhood.
I have one last piece in the fridge, which I am now going to savour with a cup of tea.
Have yourself a jolly good time