OIL - 1/4 CUP

firstly, in a large bowl take ½ cup milk, ¼ cup oil, 1 tsp vinegar and 1 tsp vanilla extract.

1

COMBINED WELL

whisk well until everything is well combined.

2

COCOA POWDER -1/4 CUP

now place a sieve and add ¾ cup maida, ¼ cup cocoa powder, ½ cup  powdered sugar, ½ tsp baking powder, ¼ tsp baking soda and ¼ tsp salt.

3

SIEVE

sieve well making sure there are no lumps.

4

MIX CUT & FOLD

mix gently using cut and fold method until the batter is well combined.

5

MILK - 2 TBSP

add 2 tbsp milk if required and mix gently.

6

SMOOTH CAKE BATTER

prepare a smooth cake batter.

7

OIL - BRUSH

grease the frying pan with oil to prevent from sticking.

8

CAKE BATTER

pour 2 ladle full of cake batter over pan and spread uniformly.

9

COVER WITH LID

pour 2 ladle full of cake batter over pan and spread uniformly.

10

SIMMER - 8 MINUTES

simmer and cook on low flame for 8 minutes.

11

COOKED COMPLETELY

or cook until toothpick inserted comes out clean.

12

PLACE ON BUTTER PAPER

transfer the cake over butter paper. be careful as the cake may break.

13

ICING SUGAR

dust with powdered sugar to prevent from sticking.

14

ROLL GENTLY

dust with powdered sugar to prevent from sticking.

15

WHIPPING CREAM

meanwhile, prepare frosting by taking 1 cup chilled whipping cream.

16

POWDERED SUGAR

also, add 2 tbsp powdered sugar and 1 tsp vanilla extract.

17

KEEP BEATING

beat on low speed until the cream thickens.

18

STIFF PEAKS 

after 5 minutes, the cream turns stiff peaks.

19

OPEN SLOWLY

open the rolled cake without breaking.

20

SPREAD UNIFORMLY

spread a generous amount of prepared whipping cream

21

ROLL GENTLY

roll gently, and wrap with cling wrap.

22

REFRIGERATE - 30 MIN

refrigerate for 30 minutes or until it sets completely.

23

READY TO EAT

finally, cut into thick slice and enjoy chocolate swill roll with a cherry.

24