Eggless swiss roll cake

Eggless swiss roll cake


This cake cake can be served plain or with strawberry,it will be worth your time. Enjoy!


  • 15 Strawberries, chopped
  • 5 tsp Caster Sugar
  • 2 tbsp Water
  • 1 ¼ cup(150 grams) Self-raising flour
  • 2 tbsp (63 grams) Icing Sugar
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 300 gms Condensed Milk
  • 80 ml Butter (melted)
  • 1 tsp Vanilla Essence
  • 2-3 tbsp Water
  • Whipped Cream


  1. In a pan add strawberries, sugar, water, mix well and cook on low flame till the strawberries soften.
  2. In a bowl add self-raising flour, icing sugar, baking powder, baking soda and sift them.
  3. Add condensed milk, butter, vanilla essence, mix them slightly and let it rest.
  4. After 5 mins, whisk the batter, add water and whisk well.
  5. Grease and line a tray with parchment paper, pour the batter and spread it all over the tray.
  6. Keep it inside a preheated oven at 210°C for 8 mins
  7. On a napkin, dust some icing sugar, demould the cake on the napkin.
  8. Dust some more icing sugar on the cake, using a napkin, roll the cake.
  9. Keep the keep as it is for 8-10 mins.
  10. Once the strawberries are soft, add lemon juice, take it off the flame and let it cool completely.
  11. Unroll the cake, spread the strawberry mixture, apply whipped cream, roll it again
  12. Refrigerate the cake for 30 mins and then cut it.
  13. Our Strawberry Stuffed Swiss Roll is ready.