In the Name of Allah, The Beneficent, The Most Merciful

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Tuesday, 13 June 2023/ 23 Thul Qa'ada 1444 AH
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O Allah, forgive our living and our dead, those present and those absent, our young and our old, our males and our females. O Allah, whom amongst us You keep alive, then let such a life be upon Islam, and whom amongst us You take unto Yourself, then let such a death be upon faith. O Allah, do not deprive us of his reward and do not let us stray after him. [Sunan Abi Dawud] (Aameen)
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(June 2023)
RECIPE

CHOCOLATE CREAM AND MINT SWISS ROLL

(Makes 1 large cake)

INGREDIANTS
4 extra large eggs, separated. 125 ml castor sugar (105 g). 60 ml Snowflake self-raising flour (35 g). 60 ml cocoa powder (25 g). Castor sugar for rolling.

METHOD
Beat egg yolks and castor sugar until light and pale. Sift flour and cocoa powder and add to egg mixture, beating well. Beat egg whites until soft-peak stage and fold in with a metal spoon. Spread in a lined and greased 23 cm x 32 cm Swiss roll tin. Bake in a preheated oven at 180 °C for 10 12 minutes. Remove from oven and leave to cool slightly. Turn out onto a clean, dry tea towel sprinkled well with castor sugar. Trim edges to ensure rolling without breaking. Remove paper carefully and roll it up with the sugared cloth. Leave it for about 5 minutes, then unroll and leave it to cool further.

For filling
Beat cream and sugar until thickened. Spread over the Swiss roll and sprinkle peppermint crisp over it. Roll up

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Al-Imdaad   Ashraful Aid
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