Tuxedo Cake

Rich and moist cake for chocolate lovers.I adopted the original recipe from annie eats but used the fresh strawberies to decorate theh cake.It is more delicious than its look :) enjoy the great recipe

For the cake:

1 cup (2 sticks) unsalted butter

2 cups water

1 cup canola oil

4 cups sugar

1 cup unsweetened cocoa powder

4 cups all-purpose flour

4 large eggs

1 cup buttermilk

1 tbsp. baking soda

½ tsp. salt

1 tbsp. vanilla extract

For the frosting:

4 cups chilled heavy whipping cream

1¼ cups confectioners’ sugar, sifted

For the chocolate topping:

4 oz. bittersweet chocolate, finely chopped

½ cup heavy whipping cream

¼ cup light corn syrup

2 tsp. vanilla extract

To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and decorate by using chocolate covered strawberries or whipped cream.Fresh strawberries are also useful as i used them in the recipe :)

Death By Chocolate Cake

This is best ever best chocolate cake i made.Very rich and delicious a scrumptious treat for chocolate lovers.Try out this recipe and it will be a hit for you baking experience.Everyone just loved this cake specially my friends,i love this recipe too . 

RECIPE

Ingredients for Cake

Chocolate 8 ounces

Eggs 4

Salt pinch

Flour 1 cup

Sour cream 1/3 cup

Butter 2/3 cup

Sugar ½ cup

Brown sugar ½ cup

Vanilla essence 1 tsp

Cocoa powder 3 tbsp

Baking powder 1 ½ tsp

Ingredients for Ganache

Chocolate 16 ounces

Cream 1 cup

Strawberry jam for brushing the cake

Method

Pre heat oven to 180 degree C. Grease 9 inch spring foam pan, melt 8 ounce chocolate and 2/3 cup butter in a double boiler, keep in fridge until cool, beat 4 eggs with ½ cup white and ½ cup brown sugar until fluffy, add melted chocolate and butter mixture, sieve together 1 cup flour, 3 tbsp cocoa powder and 1 ½ tsp baking powder, add this mixture to the chocolate and egg mixture with 1/3 cup sour cream, pinch of salt and 1 tsp vanilla essence, mix well on low speed for few minutes, pour batter into pan and bake for 45 minutes, remove and cool cake completely.

To Prepare Ganache

Put 16 ounces chocolate and 1 cup cream in a pan, cook until chocolate melts, remove and cool.

To Assemble the Cake

Cut the cake into half horizontally, put strawberry jam over the bottom layer, add a layer of ganache, now place the other layer of cake on top of ganache, glazed the cake by coating the cake with ganache using metal spatula by moving spatula middle to edge and the sides, coat evenly and slowly, put the cake into the fridge for 1 hour to harden the frosting. Decorate top of cake with chocolate curls.

Almond Paraline Cake

I made this cake for my younger brother's birthday.It was so amazing specially the caramelized almonds gives a unique taste,adopted this recipe from ma most fav chef Alan.sharing it with you all :)

For Butter Cream Frosting

250 gm Sugar

60 ml Water

4 nos Egg White

500 gm Unsalted Butter (room temperature and chopped)

For Almond Cake

100 gm Almond Flakes

100 gm Sugar

150 gm Hazelnut Spread (

300 ml Sugar Syrup (Mix 200ml Water with 100gm Sugar)

3 pcs Vanilla Sponge

Method

Making The Frosting

 Place sugar in a heavy pot and pour water covering it evenly.

 Bring it to a boil (do not stir) until soft ball stage. 

 Remove from heat and immediately start to whisk egg whites together till fluffy.

 By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.

Continue to whisk even after pouring in the sugar syrup to cool down meringue.

 Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and become

Assembling The Cake

Saute almond flakes and sugar together in a pot over medium heat tossing it continuously for sugar to caramelize and coat almonds evenly.

 When almonds are cooled,pound it a little to loosen the almond pieces.

 Mix the hazelnut spread with 500gm of butter cream.

Place the first piece of vanilla sponge on a cake board, spread with sugar syrup and coat it with the butter cream. Place the second piece on top and coat it evenly doing the same for the third piece of vanilla sponge as well.

 Coat the whole cake with generous amount of butter cream and sprinkle caramelised almond on top and on the sides. Decorate with Whipped cream and cherries and serve.

Chocolate Mexican cake

Ingredients for chocolate sponge
Eggs 3
Sugar 3 ounce
Flour 2 ounce
Coco 1 ounce

Method
1. Beat egg with caster sugar till light and fluffy fold in sieved flour and coco mixture.
2. Spread mixture in a well greased two 8 inches sandwich pan bake for 20 minutes till done, remove and set aside.

Ingredients for chocolate butter cream
Butter 4ounces
Icing sugar 8 ounces
Coco powder 1 tbsp

Method for chocolate butter cream
1. Beat butter, icing sugar and coco on low speed for 10 minutes till fluffy.

Ingredients for topping
Cooking chocolate 150 gm

Method for topping
1. Melt chocolate on double boiler, when chocolate melts, add 2 to 3 tbsp cream and whisk well.


To assemble cake:
1. Sliced the chocolate sponge in 3 layers brush with any fruit juice or syrup, apply prepare chocolate butter cream in between layer and all around and sides, chill for 30 minutes, when butter cream sets pour melted chocolate all around.
2. Let it spared on top and sides, smooth well, decorate with chocolate butter cream.

Mocha Syrup Cake

Ingredients for cake
Flour 1 ¼ cup
Coco powder 4 tbsp
Baking powder 1 tsp
Baking soda ½ tsp
Yogurt ¾ cup
Caster sugar 1 cup
Oil ½ cup
Coffee 1 tsp mixed with 1 tbsp hot water
Vanilla essence 1 tsp
Ingredients for coffee syrup
Instant coffee 2 tsp
Brown sugar ¾ cup
Water 1 cup
Ingredients for fruit cream filling
Cream whipped 1 cup
Fruit cocktail 1 cup (without syrup)
Almonds and pistachio sliced 3 tbsp

Method
Grease 8 inch ring tin with oil sieve together flour, baking powder, baking soda and coco powder, mix coffee and hot water, beat sugar and yogurt till thick add coffee mixture and essence, gradually add in oil beating continuously now fold in the sifted flour and coco mixture very gently, pour mixture into ring tin, bake in a pre heated oven 160 degree C for 45 to 50 minutes.

Method for coffee syrup
Combine water and brown sugar bring to a boil simmer for 2 minutes add in coffee. Stir over low heat and remove, transfer the cake to a serving platter, spoon hot syrup over the hot cake, let the cake to absorb the syrup.
Method to make fruit cream
Beat cream thick add 2 tbsp caster sugar and ¼ tsp vanilla essence fold in fruit cocktail and nuts. Fill centre hollow of cake with fruit cream and serve immediately.

Walnut and Date cake

Ingredients:
Dates chopped 1 cup
Sugar ¾ cup
Flour 1 ½ cup
Butter 114 gram
Walnut ½ cup
Eggs 3
Salt pinch
Baking powder 1 ½ cup
Vanilla essence 1 tsp
Water ½ cup

Method:
1.Remove seed from dates. Soak them in ½ cup boiling water for 30 minutes.
2.Beat butter and sugar till light and fluffy.
3.Add egg one by one, fold in the soaked dates.
4.In a bowl add vanilla essence and salt. Sieve together flour and baking powder. Mix in walnuts.
5.Add this mixture to the batter. Mix well.
6.Pour in a greased pan.
7.Bake in a pre heated oven 180 C for 40 minutes.

Egg Less Brownie with Toffee Sauce

Ingredients
Flour 1 cup
Coco powder ½ cup
Chopped walnuts ½ cup
Yogurt 1 cup
Fine sugar ¾ cup
Baking powder 1 ½ tsp
Soda by carb ½ tsp
Oil ½ cup
Vanilla essence 1 tsp
Ingredients for toffee sauce
Margarine 2 tbsp
Brown sugar 4 tbsp
Cream 6 tbsp

Method for sauce
In a sauce pan put margarine, brown sugar and cream, cook till well blended, remove and pour over brownies.

Method for brownies
Mix sugar and yogurt well till sugar dissolves, add baking powder and soda, beatwell, keep aside for 5 minutes till bubbles start to appear. Sieve flour and add coco, walnuts and keep aside. Now add oil to the yogurt mixture with essence, mix well lastly fold in the flour, to get a thick soft batter, add a little milk if the batter is thick, transfer the mixture into a greased 8 inch square tin, heat the oven to 150 degree C and bake for 25 minutes till done. Let the brownies cool in the tin for 10 minutes, remove from tin, cut into square pieces, and serve with toffee sauce.

Chocolate cheese cake slice

Ingredients for base
Biscuit crushed 2 ½ cup
Melted butter 4 ounce
Ingredients for filling
Grated chocolate 100 gm
Cream cheese 200 gm
Eggs 3 separated
Fresh cream whipped 8 ounces
Chopped walnuts ½ cup
Caster sugar 5 ounces
Gelatin 2 tbsp dissolve in ¼ cup water
Method for base
Combine butter and biscuit, press over base of rectangular tin, bake for 10 minutes, remove and cool.
Method for filling
Melt chocolate over hot water, beat cream cheese and sugar add in yolks, gelatin, fold in the stiffly beaten egg white, also fold in the cream whipped with melted chocolate, walnuts, pour mixture on top of the biscuit crumbs, chill for 2 hours, decorate with chocolate decoration and fresh cream cut into slices and serve.

White chocolate cheese cake

Ingredients
Any biscuit crumbs 2 cups
Butter 4 ounces melted
Eggs 3 separated
Cream cheese 8 ounces
Vanilla essence 1 tsp
Sugar 5 ounces
Gelatin 2 tbsp heaped
Water ¼ cup
White chocolate grated 6 ounces
Fresh cream whipped 12 ounces
Lemon juice 1 tbsp
Method for base
Grease 9 inch loose bottom cake tin, mix biscuit crumbs with melted butter, press on bottom of cake pan bake for 10 minutes on 180 degrees, remove and cool.
Method for filling
Separate eggs, cook yolks and ½ quantity sugar in a sauce pan for 2 minutes melt white chocolate with ¼ cup milk, put in the yolks with dissolved gelatin, beat cream stiff, beat egg white stiff with remaining sugar, fold in the cream in the cheese mixture along with lemon juice, vanilla, also fold in the egg white, mix all well, pour mixture on the biscuit base, set in the freezer for 2 hours, remove and decorate with chocolate shavings, dust top with sieved cocoa powder.

Espresso fudge cake

Ingredients for cake
Egg 4
Brown sugar 1 cup
Cocoa powder 1 ounce
Melted chocolate 4 ounce with ¼ cup milk
Vanilla essence 1 tsp
Flour 7 ounce
Baking powder 2 tsp
Baking soda ½ tsp
Butter 8 ounce
Burned sugar syrup 2 tbsp
Ingredients for ganache
Cream 8 ounces
Grated chocolate 16 ounce
Butter 1 ounce
Coffee 1 tbsp leveled
Icing sugar 1 ounce
Method
Greased and lined 2 8 inches sandwich tins, preheat oven to 180 degree C, beat butter until light and creamy add in brown sugar with melted chocolate, start adding in eggs one at a time, alternating with sieved flour and baking powder mixture till all eggs and flour has been used, put mixture in well greased 2 sandwich pan, bake on 180 degree C for 35 to 40 minutes.
To assemble cake
Beat ganache and spread in between the layers of cake, decorate top and sides with ganache and garnish with chocolate curls or chocolate flakes.

Cheese cake swirls brownies

Ingredients for cheese cake mix
Egg 1
Cream cheese 100 gm
Caster sugar 2 ounces
Vanilla essence 1 tsp
Ingredients for brownie mixture
Plain chocolate 5 ounces grated
Butter 4 ½ ounce
Brown sugar 6 ounces
Eggs 2
Flour 3 ounce
Method
Preheat oven to 160 degree C grease and base line 8 inch square shallow pan, to make the cheese cake mixture, put all the ingredients in to bowl and beat well for 2 minutes, keep aside, to make the brownie mixture melt butter and chocolate together in a microwave for 1 minutes, remove add in sugar add the beaten eggs little at a time beating well and gently fold in the flour, spread 2/3 of the brownie mixture in the base of the tin, spread the cheese cake mixture on top, spoon the remaining brownie mixture on top in heaps using a knife swirls the mixture together bake for 30 minutes, leave to cool, cut into squares.

Apple cheddar muffins

Ingredients for apple sauce
Apples 3 peeled and grated
Water 2 cups
Brown sugar 2 tbsp
White sugar 2 tbsp
Cinnamon 2 pieces
Method for apple sauce
In a sauce pan put apples, water, both the sugar and cinnamon and cook until water dries.
Ingredients for muffins
Flour 1 ½ cup
Sugar ¼ cup
Prepared apple sauce 1 cup
Oil ¼ cup
Butter milk ½ cup
Egg 1
Baking powder 2 tsp
Salt ½ tsp
Cinnamon powder ½ tsp
Cheddar cheese ¾ cup
Method
Sieve together flour, salt, sugar, baking powder and cinnamon in a bowl start adding remaining ingredients one by one, mix well with a wooden spoon, do not use beater the batter should be lumpy, grease and line your muffin tray with liners, put batter, bake on 180 degree C for 20 minutes.

Kit kat cheese cake

Ingredients for base
Digestive biscuit crushed 2 ½ cup
Butter 4 ounces
Vanilla essence 1 tsp
Kit kat chocolate 1 cup + ½ cup
Eggs 3 separated
Sugar 5 ounces
Gelatin 2 tbsp
Water ¼ cup
Cream cheese 200 gm
Curd cheese 200 gm
Fresh cream whipped 12 ounces + 4 ounces for decoration
Method for base
Crush biscuits mix with melted butter, spread in a 9 inch loose bottom pan, bake for 10 minutes on 180 degree C, remove and cool.
Method for filling
Make custard with egg yolk and half sugar by cooking together both and stirring continuously add in dissolved gelatin and keep aside, in another bowl beat both the cheese with vanilla essence, now fold in the egg mixture with gelatin and cheese mixture, beat cream stiff, beat egg white stiff with remaining sugar and fold altogether with chopped kit kat chocolate, pour mixture in the base, chill until firm, remove, decorate with kit kat and whipped cream.

Mango swirls cheese cake

Ingredients for base
Digestive biscuits crush 200 gm
Butter 4 ounces melted
Ingredients for filling
Cream cheese 200 gm
Curd cheese 200 gm
Mango blended 1 ½ cup
Caster sugar ½ cup
Cream 400 gm
Gelatin 2 tbsp
Lemon juice 1 to 2 tbsp
Mango pieces 1 cup
Method for base
Crush biscuits mixed with melted butter, spread in a 9 inch loose bottom pan, bake for 10 minutes on 180 degree C, remove and keep aside.
Method for filling
In a bowl beat together both the cheese with ½ cup caster sugar, lemon juice fold in whipped cream and ½ mixture of dissolved gelatin, mix the remaining gelatin into the mango puree, spread the cream cheese mixture on the biscuit base, level properly, top with mango puree, swirl lightly to give a marble effect, chill until set. Decorate with mango pieces and whipped cream.

Sandwich Maker Cake

When guests are at door and you need any quick recipe then this is PErfect...Try this recipe,you can make it more delightful by garnishing with chocolate sauce and whipped cream,I just took simple picture of these cakes.

RECIPE
175g of soft (room temp.) unsalted butter
3 large eggs
150g self-raising flour
175g Castor sugar
30g of cocoa powder
1 teaspn of vanilla essence
2 tablespoons of milk
Put all the butter into a good-sized mixing bowl and, using a wooden spoon or an electric mixer, beat until creamy. Add all the sugar, beating all the time until the mixture is very light and fluffy.
Then break the eggs into another bowl or jug, add the vanilla essence, and beat together with a fork until this mixture is light and frothy. Pour this mixture a bit at a time into the bowl containing the butter and sugar mixture.
Sift the flour and cocoa powder together by gently tapping the sieve with the heel of your hand over the butter, sugar and egg mixture.
Add the milk. Then using gentle folding movements with a large spoon, mix the flour and cocoa mixture together into the rest of the mixture, so that they are completely blended.
Pre heat your sandwich maker for 5 minutes.Now divide the prepared cake mixture in the sandwich maker racks and close the maker,bake for 10-15 minutes.Take out when they are ready and serve with your desired topping..

Chocolate Chips Walnut Cake

A blend of walnuts and chocolate chips,this cake is very delicious in its taste,but the simple recipe to make.I adopted the recipe from Chef Alan,must try this.

Recipe

150 gm Unsalted Butter

150 gm Sugar

1/2 tsp Vanilla Essence

3 nos Whole Eggs

225 gm Soft Flour

5 gm Baking Powder

200 gm Chocolate Chips

100 gm Chopped Walnuts

115 ml Milk 

 Cream butter and sugar together in mixing bowl till smooth.

 Add in vanilla essence and continue to beat till fluffy.

 Add in eggs slowly one by one. The best way is to break the eggs (egg yolks) before adding it in to avoid batter splitting.  

Make sure batter is completely smooth before proceeding to add the next egg.

 Add in soft flour, baking powder, chocolate chips and chopped walnut.

 Mix till all ingredients form a smooth batter. Do not overmix as cake texture will be affected (springy texture due to flour gluten).

 Lastly add in milk slowly and mix till smooth.

Brush shortening on the bottom and sides of a baking pan. Line the bottom of pan with grease proof paper to prevent the cake from  sticking to the bottom.

 Pour in cake batter and bake in oven at 175 C (347 F) for 45 minutes. Insert a toothpick into centre of cake when done. If inserted toothpick comes out clean, your cake is done.

Fruit Cake (tutti fruiti Cake)

This fruit cake is very simple and easy to make.You can use fruit of your choice but i used glazed two color fruits. Cherries,raisins almonds can also b used.If fruits are missed in the recipe then it would be a simple plain cake and can be used for base in desserts and trifles.Sharing ma simple recipe of cake with you enjoy :)

RECIPE

Eggs 4

Butter 250g

Sugar 250g

All-Purpose flour 250g

Vanilla Essence 1tsp

Baking Powder 2tsp

glazed Fruits(tutti Fruiti) 125g

Beat Butter and sugar together using electric mixer,until soft and fluffy.Butter should b unsalted and at room temperature. When it becomes like a cream now start adding eggs,one egg at a time.Put one and beat,then gradually add others and beat the whole mixture well.Add Vanilla essence and beat.

Swift together All purpose flour and baking powder together.

Now add this dry flour mixture in the butter mixture and fold using spatula or hands.Now fold the glazed cherries or mix dry fruits of your choice and Put in Prepared loaf tin.

Bake in pre-heated oven for 40 mins at 180C. Enjoy :)

Strawberry Rouge Cake

 Strawberry Rouge Cake is softer sponge healthy homemade cake.this is very delicious cake.It is both easy and inexpensive to make, and it is sure to wow your guests. 

RECIPE

For sponge

Eggs 2

Sugar 50g

All purpose flour 50g

Baking powder half tsp.

Strawberry essence ¼ tsp.

For filling

Eggs 3

Milk half cup

Jelatin Powder 2tbsp

Caster sugar 125g

Whipped cream 300g

Fresh strawberry(chopped) 1cup

Strawberry essence half tsp

Pink color few drops

For topping

Strawberry jelly crystals  1 packet

Water 1 cup

From the sponge ingredients prepare sponge in 9 inches loose bottom tin.

For filling cook together milk.sugar and eggs  yolks and cook till it get thick enough.Keep aside to get cool

Make pury of strawberries and add gelatin,essence and essence and mix well.Now pour it in the egg and milk mixture.

Now beat egg whites with caster sugar in a separate bowl.beat until they get like foam.Now pour these whites in the prepared mixture.Also add whipped cream along with it very slowly.Now pour this mixture on sponge and freeze it until it is set.

Garnish with strawberry jelly and serve 

Espresso fudge Brownies

Finally I am back to blogging after some eid holidays. I tried these brownies for my guests.These brownies are special in flavor. I adopted this brownie recipe from Laura Vitale and it turned out awesome. Must try this :)

Recipe

1 19.8 oz box of Brownie Mix
water, according to package instructions
vegetable oil, according to package instructions
eggs , according to package instructions
2-1/2 Tbsp Instant Espresso Powder
1 cup Semisweet Chocolate Chips

For the glaze:
2 Tbsp of Water
2 tsp Espresso Powder
1 1/2 cups of Confectioner Sugar
1 Tbsp, room temperature unsalted butter
1 tsp Vanilla Extract


Process,

Preheat your oven to 350 degrees.

 Spray a 9 by 9 nonstick baking pan with nonstick cooking spray and lay the bottom with parchment paper.

 Prepare the brownies according to package instructions. Add the espresso powder to the water portion and whisk all together just to combine. Stir in the chocolate chips and pour batter into the prepared baking pan. Cook for 25 minutes or until a toothpick inserted in the center comes out clean.

 Let the brownies cool for 30 minutes.

 Meanwhile to make the glaze, add the powder sugar, butter and vanilla into a bowl. Dissolve the espresso powder and water together and add it to the powder sugar mixture. Whisk until smooth and drizzle it over the cooled brownies.

 Top with chopped walnuts and coffee beans if you would like for a great presentation and great crunch. Serve immediately! Why wait!

Jam Swiss Roll

These strawberry swiss roll or jam rolls are so delicious, i always scared to bake swiss roll sponge because it is quit tricky,but my first attempt for these rolls was outstanding,and it encouraged me more to bake further.Made with simple ingredients and can be served at any tea party.you can also use these rolls in triffle recipes by placing these rolls round the pan in which you have to put the mixture.It will give a delightful effect.I am sharing my recipe for swiss roll or jam rolls enjoy :)

4 Eggs

8 Tbsp flour - slightly heaped

8 Tbsp castor sugar - levelled

1 tsp vanilla essence

1/2 cup strawberry jam* - mixed with a few drops of red food colour - mashed.

Icing sugar (can use castor sugar)

Preheat oven to 190 degrees at least 15 minutes before putting cake in oven.

Place eggs in a very clean mixing bowl and beat eggs until they start to become light and fluffy*. While continuing to beat, slowly add sugar and continue to beat until the mix until it becomes pale and fluffy - and when lifting beater egg mix forms a peak that stays up. Add vanilla essence. Mix well

Using a spatula, add the sifted flour slowly. Using a clockwise direction, fold mix in a figure 8 until flour is mixed into eggs. Pour mix into a greased and butter papered 13 x 8 inch swiss roll pan.

Bake at 190 degrees for 10 minutes only.

While cake cooks, get a clean soft napkin or tea towel and lay flat. Cover surface of the towel with icing or castor sugar. As cake is done, turn cake out onto the icing sugar. Place pan away, and slowly, but carefully remove the butter paper from the top of the cake. Using the napkin/tea towel roll up cake gently as soon as paper is removed.

Hold for 1 minute, then slowly open up roll. Spread with strawberry jam. Without cloth, roll up cake and set aside till cool. Then, using a bread knife slice 1 inch pieces of cake and serve on a platter.

Enjoy

*You can use any flavored red jam - e.g raspberry, Forrest fruits. Do not use jelly.