Iyengar Bakery Roll Cakes by Jeyadra Vijayselvan

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 Iyengar Bakery Roll Cakes by Jeyadra Vijayselvan

Iyengar Bakery Roll

Cakes
25 January 2024, THURSDAY

Your Name: ________________

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 Iyengar Bakery Roll Cakes by Jeyadra Vijayselvan

Table of Contents

Topic 1: Eggless Vanilla Cake ...................................................................................................... 4

Topic 2: Eggless Chocolate Cake ................................................................................................ 5
Topic 3: Eggless Red Velvet Cake ............................................................................................... 6
Topic 4: Rolling ............................................................................................................................. 7
Pre-Rolling ................................................................................................................................. 7
Rolling ........................................................................................................................................ 7
Topic 5: Filling & Decoration ...................................................................................................... 7

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 Iyengar Bakery Roll Cakes by Jeyadra Vijayselvan

Topic 1: Eggless Vanilla Cake

Eggless Vanilla Cake By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield Korean Rolls ~ 600g Indian Rolls ~ 480g Baking Pan Size 11 x 13 inch
All Purpose flour 150g 120g
Corn Flour 1 tsp 3/4 tsp
Sugar 60g 45g Powdered
Baking Powder 1 + 1/8 tsp 3/4 + 1/8 tsp
Baking Soda 1/2 tsp 1/4 + 1/8 tsp
Salt 1/8 tsp A Pinch
Condensed Milk 170g 135g Room Temperature Amul
Oil 50ml 40ml Any Flavourless Oil
Vanilla 2 to 3 Drops 1 to 2 Drops Ossoro
Milk 180ml 140ml Room Temperature Any Toned Milk
Vinegar 1 tsp 3/4 tsp Any White Vinegar
Baking Time 12 to 13 mins 9 to 10 mins Baking Temperature 170°C

Procedure
1. In a bowl, sift all the dry ingredients. In another bowl, whisk together Oil, Condensed Milk, Vanilla, and
Milk until homogeneous
2. Add the wet mixture to the dry ingredients to form a smooth batter. Finally, fold in the Vinegar. Pour the
batter into the prepared tin until it reaches a depth of 0.5cm
3. Bake in a preheated oven at 170°C for 9 to 10 minutes, just until the cake is baked

Notes:

1. For Pistachio Cake, replace Vanilla Essence with Pistachio Essence and add a few drops of Sugarin Leaf
Green Color
2. For other flavors like Rasmalai, Strawberry, etc., add essence and color accordingly

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 Iyengar Bakery Roll Cakes by Jeyadra Vijayselvan

Topic 2: Eggless Chocolate Cake

Eggless Chocolate Cake By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 480g Baking Pan Size 11 x 13 inch
All Purpose flour 110g
Cocoa Powder 5g Vanhouten, Morde
Sugar 70g Powdered
Baking Powder 3/4 tsp
Baking Soda 1/4 + 1/8 tsp
Salt 1/8 tsp
Condensed Milk 125g Amul
Oil 35ml Any Flavourless Oil
Chocolate Essence 2 to 3 Drops Ossoro
Milk 135ml Any Toned Milk
Vinegar 3/4 tsp Any White Vinegar
Baking Time 9 to 10 mins Baking Temperature 170°C

Procedure
1. In a bowl, sift all the dry ingredients. In another bowl, whisk together Oil, Condensed Milk, Vanilla, and
Milk until homogeneous
2. Add the wet mixture to the dry ingredients to form a smooth batter. Finally, fold in the Vinegar. Pour the
batter into the prepared tin until it reaches a depth of 0.5cm
3. Bake in a preheated oven at 170°C for 9 to 10 minutes, just until the cake is baked

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 Iyengar Bakery Roll Cakes by Jeyadra Vijayselvan

Topic 3: Eggless Red Velvet Cake

Eggless Red Velvet Cake By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield Baking Pan Size 11 x 13 inch
All Purpose flour 115g
Cocoa Powder 4g Vanhouten, Morde
Corn Flour 1 tsp
Sugar 45g Powdered
Baking Powder 3/4 + 1/8 tsp
Baking Soda 1/4 + 1/8 tsp
Salt A Pinch
Condensed Milk 135g Amul
Oil 40ml Any Flavourless Oil
Milk 130ml Any Toned Milk
Curd 2 tsp
Red Color 1/2 tsp Gel Color Sugarin
Vanilla 1 to 2 Drops Ossoro
Vinegar 3/4 tsp Any White Vinegar
Baking Time 9 to 10 mins Baking Temperature 170°C

Procedure
1. In a bowl, sift all the dry ingredients. In another bowl, whisk together Oil, Condensed Milk, Vanilla, Color
and Milk until homogeneous
2. Add the wet mixture to the dry ingredients to form a smooth batter. Finally, fold in the Vinegar. Pour the
batter into the prepared tin until it reaches a depth of 0.5cm
3. Bake in a preheated oven at 170°C for 9 to 10 minutes, just until the cake is baked

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 Iyengar Bakery Roll Cakes by Jeyadra Vijayselvan

Topic 4: Rolling

Pre-Rolling
1. Take a parchment paper longer than the cake, dust it with Icing Sugar generously, unmould the warm
cake directly onto the dusted parchment paper, dust the top of the cake again with Icing Sugar
2. Place a rolling pin at the short end and roll up the cake with the parchment into a tight log. Keep the cake
rolled up for 5 minutes

Rolling
1. Unroll the cake slowly and carefully
2. Spread the filling thicker on the short end and thinner on the other end
3. Pipe a log of compote in the short end if any
4. Lift-up the short end of the sponge, push it with the parchment to cover the cream and create a tight
initial roll. Continue to push and roll gently until you reach the other end
5. Roll the cake firmly without squeezing the filling. Wrap the cake with the parchment to maintain the
shape
6. Refrigerate for an hour until the cake and filling has firmed up
7. Once chilled, unwrap the parchment. Brush the cake with hot Condensed Milk and roll it over Nuts or
Desiccated Coconut
8. You can also cover the cake with thin layer of Whipped Cream and decorate with Chocolate Shavings

Topic 5: Filling & Decoration

Fillings & Decorations

S.No Roll Cake Name Filling Topping

1 Mc Rennet Pistachio Roll Cake Whipped Cream - 200g Roasted & Chopped Pistachios - 250g
Whipped Cream - 70g Mix Fruit Jam - 50g
2 Iyengar Bakery Jam Roll Cake
Mix Fruit Jam - 150g Desiccated Coconut - 75g
Desiccated Coconut - 120g
3 Red Velvet Roll cake Whipped Cream - 200g
Red Gel Color - Few Drops
Whipped Cream - 70g
4 Whole Orange Roll Cake
Mini Orange - 4 to 5
Desiccated Coconut – 150g Grated Kopra - 100g
Condensed Milk – 195g
5 Dilkush Roll cake Amul Fresh Cream – 40g
Milk – 50ml
Tutti Fruiti – 50g
6 Cashew Roll Cake Whipped Cream - 200g Roasted & Chopped Cashews - 250g
Whipped Cream - 200g
7 Strawberry Roll Cake
Malas Strawberry Compote - 40g
Desiccated Coconut – 150g Desiccated Coconut - 120g
Condensed Milk – 195g
8 Coconut Roll cake
Amul Fresh Cream – 40g
Milk – 50ml
Whipped Cream - 70g
9 Whole Kiwi Roll Cake
Mini Orange - 5 to 6
Whipped Cream - 200g Whipped Cream
10 Black Forest Roll Cake Malas Cherry Compote - 40g Chocolate Shavings - 200g
Whole Cherry - 5 to 6

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