1. Line a colander with a thin cloth.
2. Pour the curds in it and allow the liquid to drain till about 1-1 � cup of curd cheese is left in the colander.
3. Transfer the curd cheese to a bowl and beat till smooth.
4. Add the sugar and stir till sugar is dissolved.
5. Add rest of the ingredients and place in the refrigerator.

For Cake:

1. Grease a swiss roll tin, line with butter paper and grease the paper.
2. Sift the flour twice.
3. Whisk eggs, egg yolk and sugar till light and thick enough to leave a trail.
4. Beat in the essence.
5. Fold in the flour.
6. Gently fold in the butter.
7. Spread in a prepared tray.
8. Bake in a hot oven (200 C) (10 to 12 mins) till done.
9. Turn out on a butter paper.
10. Remove the paper on top of the cake.
11. Roll up the cake with the paper at the bottom. Allow to cool.
12. Open the rolled cake carefully and spread with the filling.
13. Roll up without the paper and place on a serving platter.
14. Chill for 2-4 hours before serving.

Note:

• Castor sugar is more expensive than granulated sugar.
• So, granulated sugar is powdered and used in cakes.
• Castor sugar may be used instead of powdered sugar mentioned in these recipes.