Tag Archive | swiss roll

Granadilla Pulp Nagereg

Granadilla Pulp Nagereg

Granadilla Pulp Nagereg

Eleanor Van der Westhuizen

More, klop die idealmelk (of room) en caramel tot styf meng pulp in, (as jy nie pulp het ni klein bietjie suurlemoen sap om baie soet te breek) vat ‘swiss roll’ sny en pak in lae, eindig met romerige deel en versier met iets in jou kas, ek versier gewoonlik met neute en cherries plaas in yskas.


Red Velvet swiss roll

Red velvet swiss roll

Red velvet swiss roll


4 eggs

180ml castor sugar

30ml oil

30ml sour cream

5ml vinegar

5ml vanilla essence

30ml red food colouring

180ml flour

60ml cocoa powder

5ml baking powder

2ml salt

Icing: 250g thick cream cheese

160g butter

4x250ml sifted icing sugar

5ml vanilla extract



Beat the eggs well with an electric beater using the whisk attachment.
Add the sugar and beat well.
Beat in the oil, sour cream, vinegar, vanilla and food colouring.
Sift over the flour, cocoa, baking powder and salt and fold through until well combined.
Pour the mixture into a greased and lined 25x34cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until the top of the cake springs back when you touch it.

Remove from oven and turn the Swiss roll on to a sheet of non-stick baking paper that has been sprinkled with castor sugar.
Peel away the paper lining, trim the edges and roll up with the paper. Cool
Unroll and fill with icing, roll up and spread the outside with more icing.
Decorate with coloured sugar if desired.

Cream the butter and cream cheese until well combined.
Add the icing sugar and vanilla and mix to form a firm icing.