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    You are in: Home / Recipes / Chocolate Swiss Roll Recipe
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    Chocolate Swiss Roll

    Chocolate Swiss Roll. Photo by Chef #1802812903

    1/3 Photos of Chocolate Swiss Roll

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    *Marli*'s Note:

    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.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 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. 2
      Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
    3. 3
      Using a metal spoon, gently fold in the combined sifted flour & cocoa.
    4. 4
      Spread the mixture into the tin & smooth the surface.
    5. 5
      Bake for 10 -12 mins, or until the cake is just set.
    6. 6
      Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
    7. 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. 8
      Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
    9. 9
      Beat the cream, icing sugar & vanilla essence until stiff peaks form.
    10. 10
      Spread the cream over the cake, leaving a 1/2 inch border all the way around.
    11. 11
      Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
    12. 12
      Refrigerate until serving - dust with extra icing sugar before serving.
    13. 13
      Cut into slices to serve.

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    Ratings & Reviews:

    • on February 17, 2012

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2014

      45

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2014

      35

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Chocolate Swiss Roll

    Serving Size: 1 (556 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1552.5
     
    Calories from Fat 805
    51%
    Total Fat 89.4 g
    137%
    Saturated Fat 50.9 g
    254%
    Cholesterol 823.2 mg
    274%
    Sodium 296.5 mg
    12%
    Total Carbohydrate 162.1 g
    54%
    Dietary Fiber 2.8 g
    11%
    Sugars 124.4 g
    497%
    Protein 29.2 g
    58%

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