NUTRELLA SPREAD SWISS ROLL

INGREDIENTS :-

3/4 cup all purpose flour 

1/2 cup sugar ( powdered )

1/2 cup milk  powder 

1/4 cup butter 

1/2 tsp baking powder 

2 tbsp cocoa powder 

1/2 cup milk ( depends on the consistency of cake batter )

1 tsp vanilla essence 

3 to 4 tbsp nutrella spread 

METHOD :-

Mix well or sieve all purpose flour baking powder and cocoa powder 

Using a hand blender mix sugar , milk powder,vanilla essence  , white butter and half (1/4) of milk 

When mixed properly add the all purpose mixture to it 

Again blend it properly if its too thick add the rest of the milk 

FOR DOTS :-

Take butter butter place it on a baking dish 

Greece the butter paper 

Now take a small portion of batter and add any colour in it 

Place small dots of that batter on the greeced tray 

Set in in refrigerator for 15 min 

After 15 min slowly pour the batter on the dots 

Preheat the oven on 180 degree and bake the cake for 15 min

After 15 min take the cake out and fastly apply the nutrella spread and roll it slowly 

After rolling pack it in the butter paper and keep in refrigerator until set 

 

pl.note:-

the process of spreading the nutrella and rolling the cake should be done when the cake is hot 

if the cake cools down it will not roll properly