Chocolate Swiss Roll

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I’ve always been a little scared of making a Swiss Roll. I’m not sure why because it was actually super easy, and fairly quick too. If you haven’t ever made one I urge you to give it a go because the results are very impressive for minimal effort. This Chocolate Swiss Roll is easy!

This Swiss Roll is a basic cocoa sponge baked in a rectangular tin,  once baked it is then immediately inverted onto a tea towel with a sheet of sugar scattered baking paper on top of it and rolled up (with the baking paper tea towel all inside it), then 5 or so mins later when mostly cooled, filled with whipped cream and carefully rolled up again (this time without the baking paper inside).

A few tips: Make sure you line the baking tin with baking paper across the width. Try to use the correct sized baking tin. In any case it needs to be rectangular and 99%covered by the sheet of baking paper. As the sponge roll is so thin there is no point lining the other two sides, just use a spray of oil or lightly grease with butter.

My biggest tip is FREEZE it until almost solid to CUT it. It will look amazing. And it thaws really quickly (and they taste great cold, especially in Summer).

A great addition to this would be adding sliced fresh strawberries to the cream layer for a stunning and delicious effect. You could also use Jam, or even make it a chocolate flavoured whipped cream/ganache.

The reason to put the Caster sugar on the baking paper at the post-baking stage is to prevent it sticking to the baking paper. You could actually even try some coconut for something different, but you might need to brush with a syrup glaze or similar to get it to stick more. Icing sugar would probably be sticky when coming into contact with the steam/moisture so try to avoid that. You can brush the excess Caster Sugar off the roll, however most Swiss Rolls would be dusted with Icing Sugar to serve anyway so you wouldn’t see it.

Whilst the Swiss roll is forming its shape memory in the tea towel before it is filled, try to prevent your husband placing a saucepan on it squishing it! (luckily mine was salvageable).

Chocolate Swiss Roll

Ingredients

    Chocolate Sponge
  • 3 Eggs,
  • 1/3 Cup Caster Sugar
  • 1/4 Cup Plain Flour
  • 2 Tablespoons Cocoa (Dark is good)
  • 1/3 Cup Caster Sugar (For Coating the Sponge)
  • Cream Filling
  • 1 Cup thick Cream
  • 1 Tablespoon Icing Sugar (sifted)
  • 1/2 teaspoon Vanilla Essence or Extract
  • Icing Sugar to garnish

Directions

  1. Preheat oven to 180 degrees Celsius, Fan Forced.
  2. Line a Rectangular 12x10 inch or 25x30cm Swiss roll tin with baking paper across the width (this will cover almost all the tin).
  3. Lightly spray or grease the exposed areas of the tin at the ends.
  4. In a small bowl sift the Flour and the Cocoa together a couple of times or whisk with a fork. Set aside.
  5. In a medium sized bowl using an electric mixer, beat the eggs, adding 1/3 Cup of sugar in stages, until mixture becomes thick and creamy (about 4-5 mins minutes).
  6. Add the sifted flour/cocoa mixture and fold through using a metal spoon until combined and uniform in colour.
  7. Pour into lined tin smoothing the top down with the back of a spoon.
  8. Place in oven and bake for approx 12-15 minutes until just cooked, no wobbles present and gently spongy to touch. You don't want to overcook it as it may crack, however it must be cooked and not wobbly.
  9. Whilst sponge is baking prepare the tea-towel for rolling up the sponge: Lay out the tea towel out on a flat surface, place a sheet of baking paper on top and scatter the other 1/3 Cup of Caster Sugar evenly over the surface of the baking paper.
  10. As soon as the sponge is cooked, turn tin upside down onto prepared sugared baking paper and tea towel.
  11. Gently peel off the baking paper and discard.
  12. Roll up into a log using the short side, the baking paper and tea towel will get rolled up inside.
  13. Leave sponge to rest whilst you make the filling.
  14. Filling
  15. Using an electric beater, whip the cream, sifted Icing Sugar and Vanilla together until stiff peaks.
  16. Now carefully un-roll the sponge (it should be almost cooled), spread the surface evenly with the whipped cream trying to leave a small margin on the short sides.
  17. Roll up again using just the baking paper but this time making sure the baking paper does not get rolled up inside of the roll.
  18. Dust with Icing Sugar and best served cold. (easiest to cut when almost frozen- it thaws quickly)
http://triedandtrue.com.au/chocolate-swiss-roll/

This recipe comes from Food.com

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