Tuesday, 29 January 2013

Chocolate swiss roll

I have previously made a swiss roll with strawberry jam filling:


but I wanted to make a chocolate swiss roll, and see how that turns out.

  • Skill level: Easy/medium
  • Serves: 5-7 people
  • Prep time: 30-45 mins (including time to cool)
  • Baking time: 10-15 mins
What you will need:

For the swiss roll

4 large eggs, at room temperature
100g caster sugar (+ extra for sprinkling)
1 tsp vanilla extract
65g self raising flour, sifted
40g cocoa, sifted

For the filling

2-4 tbsp strawberry jam
300ml whipping cream, whipped (I used 2 sachets dream topping instead)

How to make:

1) In a large bowl, whisk the egg, sugar and vanila extract together on high speed for around 10 mins (or until the whisk leaves a trail when lifted up)

2) Add the flour and cocoa and carefully fold it into the mixture with a metal spoon

3) Grease and line with grease proof paper a 33 x 23cm swiss roll tin , then place the mixture into the tin and ensure it is evenly spread into the corners

4) Bake at 220 degrees Celsius for 10-15 mins, or until the sponge begins to shrink from the edges

5) Meanwhile, place a baking sheet a little larger in size than your tin, and sprinkle with the sugar

6) Once the cake is out of the oven, immediately turn it onto the baking sheet with sugar, remove the baking paper on the actual swiss roll, cut off the edges if necessary, then with a sharp knife, make a score mark around 2.5 cm from one shorter edge, and with the paper, roll up the swiss roll and leave to cool 

7) Heat the jam slightly, to make it easier to spread, unroll the swiss roll and cover in jam and cream

8) Re-roll the swiss roll tightly and sprinkle with the extra sugar on top to decorate

The swiss roll is best left in the fridge over night, as it tastes even more delicious next day! The jam really gives it that yummy taste as it goes well with the chocolate. Enjoy :)

No comments:

Post a comment