Eggless Swiss Roll

Cake

In a small bowl, add oil, butter and condensed milk. Whisk until blended smoothly.

Add in the powdered sugar. Whisk again.

In another small bowl, mix together the milk, vinegar and vanilla extract. Keep it aside for 5 to 10 minutes.

In a large bowl, add in the flour, baking soda, baking powder and mix them together.

Add in the contents from the two small bowls into the large bowl. Mix everything till combined to the consistency as shown in the video.

Split the batter into 2 equal parts and use gel coloring, blue and red, one for each.

Preheat the oven to 350 F .

Line an 8"x 8" pan with parchment and grease with butter. Since we are looking to bake a thin cake, you just need a tray that is about 1 or 2 inches deep.

Pour each colored batter into a piping bag or sandwich bags to do the piping.

Carefully pipe out 1 to 1.5 inch width of the batter and alternate between red and blue.

Bake at 350 F for 15 minutes.

Filling

Mix in the heavy cream and powdered sugar in a small bowl. Using a mixer, whisk up the mix till you get stiff peaks.

Assembly

Once the cake is out of the oven, place a parchment paper covering the full cake. Flip the cake over on a flat surface (check video).

Once flipped, carefully peel off the parchment paper.

Apply whipped cream filling on the cake.

Cut off a quarter inch off all sides of the baked cake.

Now for the roll, carefully lift up the short end of the cake and roll slightly. Use the parchment paper to keep rolling. Again, this is best understood through the video.

Once you have rolled the cake, keep it wrapped in the parchment paper and put it in the refrigerator for 1 hour.

After the hour, unwrap, slice and enjoy!