Hello friends today am so very excited and so enthused to share with you a lovely guest post from Sangee Vijay, another special friend and a sweet akka of mine. She definitely does not need any intro as most of the bloggers will have known her definitely, for she is such a famous and lovely blogger. She is another virtual sister I have gained through blogging after Priya akka and Petro. When I started blogging I have admired certain bloggers and have been their follower consistently, one such blogger is Sangee akka, I love all her recipes and always her clicks are fabulous (scroll down to see the stunning clicks), needless to say, she is a baking queen too, whoever has visited her blog would know about it, her baked goodies are so perfect and always look appetizing. I have always stood far and have admired her work, I never knew that I would get so close to her and that she would become my best friend too am so happy about that. Thanks to my Sweet corn rasam that sprouted out a convo between us. Apart from being such a versatile blogger she is a lovely human being the way she cares for me makes me feel more comfortable and I always enjoy chatting with her. So much to praise about her but she is always humble in nature and shares things with me just like how an elder sister and a close buddy would do. When I asked her for a guest post she accepted immediately and sent me the recipe within few days. Though she had a busy schedule with kids falling sick, she still took time to do the post for me, and guess what, she made a pink recipe just for my sake!! How sweet of her, thank you so much Sangee akka am so blessed to have met you. I am just shocked by the way she has given so many appreciations for my not so good works, thanks a ton, these appreciations will definitely push me further to do better. Never knew I would come across such worth while friends through blogging, thanks to God and blogging for that.
Now over to you Sangee akka..................
I am so excited and delighted to share my guest post for Divya of You Too Can Cook. She is such a lovely and friendly person and am so blessed to have found her. I am really amazed on her authentic Indian Foods, both Vegetarian and Non Vegetarian especially her Chicken Preparations are so mouth watering and it looks like my Mom's Recipes - the color, texture and oil float on top everything looks exactly like my mom's Chicken Curry, Meen Kuzhambu.
Her recipes, pictures and the well organised blog doesn't look like the one from New Blogger. She is multi-talented, good in writing, cooking, photography, presentation everything looks like a Now Pro. I love her dedication towards blogging. She is also an innovative queen, wonder how she is able to come up with such lovely ideas?! one such example - Her Strawberry Rasgulla and equally she is very creative in presenting the recipes, even simple recipe like Maida Paniyaram can be made into Heart Shaped Fritters for Valentine Special. Heart Shaped Paniyaram looked attractive and her effort was appreciated by many of us.
Now let me share something about our friendship, I came to know more about her only a month back when I tried her Sweet Corn Cilantro Rasam. Glad that I tried her rasam, it tasted so good and even my 3 yr old loved sipping it. Thanks a bunch to her Sweet Corn Rasam, only because of it our friendship started and from day one we started chatting by introducing each other. She calls me "Akka" and she is my "Chella Thangachi" (loving Sis) now. She is so affectionate and lovable, next to my Mom she is the only person who appreciate/encourage me daily for my work. Yes, she never hesitate to appreciate and criticize honestly.
We used to chat for 2-3 hours continuously, we share everything family, personal, blogging, photography, likes & dislikes, passion, faith and so on. We share more similar things and that is also one more reason for the deep relation. Its always a pleasure to spend time with her, we usually chat in our mother tongue so its an added pleasure to share our feelings J I love chatting with her, she uses more emoticons, for each n every word and I love that too which always bring a smile on my face J And i Pray to keep that smile on her face forever and ever, I wish her all success and the Almighty Bless her with all happiness & Peace. (Thank you so much Sangee akka for such lovely and warm wishes J)
Now coming to the recipe, When Divya asked me to do a guest post I was really happy and i asked her do u have any recipe in particular? She said that u can share anything but don't strain yourself even a simple juice or milkshake is fine for me. All i need is a post from U in my space, so sweet right? But I wanted to share some sweet recipe for the sweetest person and I know that My sweet Sis love Pink and her favorite too. So I decided to share something related to Pretty Pink. First i planned to make an Indian dessert with Beets for pink color then searched for Pink colored desserts and I found this Pink Velvet Roulade in Sprinkle Bakes. The color and the cake roll impressed me and I decided to try it for her Guest Post. Roulade is nothing but a cake roll, this pint velvet Roulade tasted like a Vanilla cake, except its rolled with butter cream and also added color. Its perfect for any Party, special occasions to impress kids and host with the looks and style of the Roulade. But its not a good choice to treat boy kids, since my 4 yr old didn't even touch a single piece to taste, since its pink color!! He said Pink is for gals so I don't want it, he did the same thing when I made pink butter cream frosting for my hidden heart cupcakes. He didn't taste the cream and had only the plain cake, so funny right?
But it was liked by the lil' one and H, they didn't bother about the color and finished their plate in no minutes:) The cake also turned out good except the color as I don't have rose food color so used red color, as the batter was yellow in nature the red combination yielded an unique color in between red and pink which is again an unexpected one. But still the color was more near to pink so I consoled myself. Somehow I tried to present it well but due to time pressure n lighting problem(it almost 4 pm) am unable to do it well but happy it was loved by the person for whom i made, Divya. Now off to the recipe...
Recipe Source - Sprinkle Bakes
Recipe Source - Sprinkle Bakes
- All Purpose Flour - 1 cup
- Baking Powder - 1 tsp
- Salt - 1 tsp
- Egg - 4 no.s
- Granulated Sugar - 3/4 cup
- Oil - 1 tbsp
- Buttermilk - 2 tbsp
- Vinegar - 1 tsp
- Vanilla Extract - 1 tsp
- Rose Gel Food Color - 1 drop
- Preheat oven to 350 degree. Grease a 9 X13 jelly-roll pan with white vegetable shortening or oil and line with parchment n grease parchment paper.
- In a bowl sift flour, baking powder and salt and combine everything and keep aside.
- In another bowl, beat eggs in medium speed for 3 minutes until light and yellow color.
- To the whipped eggs, add sugar and oil beat lightly and then add buttermilk, vinegar, vanilla and food color and then add the prepared flour mixture slowly and whip until it combined well.
- Then pour the batter to the grease n lined pan, tilt pan to distribute evenly and bake for 12-15 minutes. Check after 12 minutes. Cake is done when it springs back when pressed with fingers.
- Mean while prepare the towel for rolling, sprinkle a cotton towel (i used my cotton dhupatta) with powdered sugar and rub sugar into the towel with your hands.
- As soon as the cake is done, turn it out onto the towel. Peel off parchment and immediately roll cake into the cotton towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely.
- For Filling I used Vanilla Butter cream Frosting. As my kids were not caught with cold and cough I don't want to load with full cream, so spread a very little amount but over all the cake roll tasted Delicious!!
Do not beat eggs for long time, not more than 3 minutes...2-3 minutes is fine.
I used butter cream frosting, if u want you can also use whipped cream frosting or Swiss Vanilla cream frosting like in the original recipe.
I don't have cake roll pane, so used my cookie sheet that's why my rolls were thin in width.
That was such a lovely recipe filled with love!! Thank you so much Sangee akka, am just loving the very look of the pinky roulade... Looks so pretty..
I pray and wish that all your works and endeavors be blessed J
Over to you friends for your valuable comments!!