Custard Swiss Roll

Directions

For Cake batter:

• Take a large bowl add 4 eggs and beat it for 3 to 4 minutes until fluffy.
• Now add 60g of caster sugar and keep beating. Add 1/4 tsp of vanilla extract.
• Add 60g flour and fold it.
• Line up and grease your baking pan with oil and butter paper foil.
• Pour cake batter in it.
• Bake if for 20 to 25 minutes on 180 C temperature.

For Custard filling:

• Add 2 tbsp of National Strawberry Custard Powder in 1/2 cup milk and make a paste.
• Mix 4 tbsp of sugar in 2 cup of milk and bring to a boil.
• Add custard paste to boiling milk and cook while stirring until texture is thick and smooth.
• Let it cool.

Assembling:

• Now soak your cake with milk.
• Pour custard layer on the cake evenly.
• Roll it carefully with the help of cling wrap.
• Now put it in refrigerator for 1 hour.
• Then decorate it with whipped cream and the dessert is ready to serve.