Peach and strawberry Swiss roll from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 123) by Chetna Makan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 26, 2019

    This cake was absolutely delicious! The cardamom-flavored sponge, whipped cream, peaches, and strawberries were wonderful together. However, the recipe had a few issues. For example, you are supposed to pulse the strawberries "just once" until finely chopped; for me, several pulses were needed, but at least I knew what the end state should be. The biggest issue I had was pan size. The recipe calls for a 9"x13" jelly roll pan, which I used, although the cake took an extra 6 minutes to bake through. There was no way I could roll a neat spiral with the small-but-thick sponge and so much fruit-laden whipped cream. The best I could do was a filled cylinder. Next time I'll make a larger roll, but there will definitely be a next time.

  • Astrid5555 on June 18, 2016

    This is a lovely flavor combination with peaches, strawberries and a subtle cardamom taste which comes together in no time at all. The most time-consuming part is actually blanching, peeling and slicing the peaches. Big hit with the kids.

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