Chocolate Swiss Roll

Submitted by Marli

"I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change."

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 1 cake

ingredients

• 3 eggs
• 1⁄2 cup caster sugar
• 1⁄4 cup plain flour
• 2 tablespoons cocoa
• 1 cup cream
• 1 tablespoon icing sugar (plus extra to dust)
• 1⁄2 teaspoon vanilla essence

directions

1. Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
2. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
3. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
4. Spread the mixture into the tin & smooth the surface.
5. Bake for 10 -12 mins, or until the cake is just set.
6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
7. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
8. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
9. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
10. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
12. Refrigerate until serving - dust with extra icing sugar before serving.
13. Cut into slices to serve.

Reviews

[sula1968]

Excellent recipe, love it! I also spread with cherry jam before cream.

 

[Debbie H.]

I added a little Cream of Tartar and made a 2/3 version as my pan was smaller. Good texture for rolling, no splits!

 

[Tony O.]

I followed the recipe exactly for the batter but I didn't add the filling immediately. I let the cake stand for about an hour whilst I did something else. By the time I tried to put the filling in the cake had degenerated into a sticky mess which was very difficult to work. The final result looked a bit of a train wreck with a poor texture to the sponge. The flavor was OK but I have much better recipes for swiss rolls which I will go back to using in the future. My other recipes have much higher flour content which is why I think they probably have a more "cakey" texture

 

[nabilana]

Didn't really like this recipe. First one I tried for swiss roll but I found it was too thin, should have doubled the recipe. But for a quick and easy recipe it was good enough since I didn't really want to use all the other recipes that you have to separate the eggs for.

 

[sancher]

i needed a wand cake for my boys 5th birthday magic party. this cake was super easy and very tasty, everyone agreed. i added strawberries and used vanilla sugar instead of castor! i made three cakes and joined them together then covered in dark and white chocolate pieces.