Cakes & Cupcakes
Gulab Jamun Swiss Roll
An eggless cardamom Swiss roll with cardamom and rose syrup, jam, whipped cream and gulab jamun. This recipe is sponsored by SASKO.
Yes, it is a bit extra, but it's Diwali, and I think we are all allowed to be a little over the top on this special day! This showstopping Swiss roll is my way of bringing the Diwali feast to a grand finale, drawing on the flavours of rose and cardamom – and of course, gulab jamun. If you loved my gulab jamun cheesecake, I think this one is going to become a new favourite.
Whilst it may look daunting, this Swiss roll is surprisingly approachable – and it's eggless! The sponge is an oil-based batter with milk and condensed milk, made with SASKO Cake Flour. Without eggs to give it structure, a little help is needed: the apple cider vinegar reacts with the bicarbonate of soda for a light, even rise, and a touch of xanthan gum binds the sponge so that it stays flexible and rolls without cracking.
For me, this roll really captures SASKO's Bake It Better campaign – taking a chance on a showstopper like this is such a lovely way to show your loved ones how much you care this Diwali.
Happy baking!
The recipe
Gulab Jamun Swiss Roll
Serves 10Prep 20 minCook 15 minTotal 1 hr 15 min
adventureswithsugar.com/gulab-jamun-swiss-roll/
Method
Method: sponge
- Prepare the tin: Preheat the oven to 180˚ Celsius. Line the base of a 23cm by 38cm Swiss roll tin with baking paper.
- Mix the wet ingredients: In a large bowl, whisk the castor sugar, oil, milk, condensed milk, apple cider vinegar and vanilla paste until the sugar has dissolved.
- Add the dry ingredients: Sift in the flour, cardamom, baking powder, bicarbonate of soda and xanthan gum, and mix until you have a smooth batter with no lumps (but do not overmix).
- Bake: Pour the batter into the tin and spread it out evenly. Bake for about 15 minutes, or until the sponge springs back when pressed with a finger.
- Let cool: Let the sponge cool completely, flat in the tin.
Method: cardamom and rose syrup
- Simmer: Add the sugar, water and cardamom pods to a small pot and heat until the sugar has dissolved. Then simmer for 2 – 3 minutes.
- Flavour: Take it off the heat and stir in the lemon juice and rose water. Let it cool completely, then remove the cardamom pods.
Method: filling
- Whip the cream: Whip the fresh cream, double cream and icing sugar until stiff peaks form.
- Turn out the sponge: Turn the cooled sponge out onto a clean tea towel and peel away the baking paper.
- Brush with syrup: Brush the sponge generously with the syrup, keeping some aside for the outside.
- Spread the jam: Spread the rose petal jam and raspberry jam over the sponge.
- Add the cream and gulab jamun: Then spread the whipped cream over the jam, leaving a small border at the far end, and scatter over the chopped gulab jamun.
- Roll: Take a deep breath and, starting from the short end, roll the sponge up using the tea towel to help you, keeping it as tight as possible. Place it seam side down.
Method: decoration
- Coat: Brush the outside of the roll with the remaining syrup, then sprinkle it all over with desiccated coconut.
- Decorate: Finally, pipe some whipped cream along the top and decorate with quartered gulab jamun, rose petals and gold leaf – or however you like!
What should I know about making this?
Why is there xanthan gum in the sponge?
Without eggs, the sponge needs some help holding together. The xanthan gum binds it, so it stays flexible and rolls without cracking.
Do I need to roll the sponge while it is warm?
No! Thanks to the xanthan gum, this sponge is flexible enough to cool flat and be rolled once it is filled.
Can I use less sugar?
Yes, you can reduce the sugar in the sponge to 100g, as the syrup, jams and gulab jamun add plenty of sweetness.
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