Gourmet Walk

Swiss roll 
Apple jam filling and polka dots imprints

Ingredients
For the cake batter 
1 cup all purpose flour (Maida)
50 gm butter
1/2 cup sugar
1/2 tspn baking powder
1/2 tspn baking soda
2 tbspn milk powder
2 tbspn curd
1/2 cup milk

For imprint
4 tbspn butter
2 tbspn icing sugar
edible colours 

Method
1) Beat the butter and sugar and then add miada and all other ingredients and make a smooth batter
2) Now preheat the oven at 250C for 10 min
3) In a shallow baking tray, put buter paper 
4) Now mix the butter, icing sugar and edible colour.
5) Using a round nozzle or just a spoon put the drops of the imprint icing on the butter paper at equal distance
6) Now pour the batter
7) Bake the cake for 30 min at 180C
8) Now cool the cake by covering it with a damp cloth for about 15 min
9) Now you can spread any filling either apple, strawberry along with whipped cream on the top
6) Then take a big butter paper and lay the flat cake on it and start rolling from one edge and make sure that the cream doesn't ooze out
7) Cover the entire log properly with butter paper and refrigerate it for about 2 hours
8) Then remove the butter paper and serve