I’ve attempted Swiss Rolls many times over the years and they always crack when I roll them! Not to be outdone, I tried again recently and, lo and behold it didn’t crack!
The sponge was light, fluffy and delicious (though I only ate the ends because I’m eating low carb).
The recipe comes from “The Essential Baking Cookbook”, but I added bi-carb soda to the sponge as I know that will make the cocoa go lovely and dark in the finished cake.
This is a recipe that I will be adapting to the TM6 very soon!
Chocolate Sponge Roll
Author: The Bush Gourmand
Ingredients
- SPONGE
- 3 eggs
- ⅓ (90g) cup caster sugar
- ¼ cup(30g) plain flour
- ¼ tsp bi-carb soda
- 2 heaped Tbsp cocoa powder
- FILLING
- 1 cup thickened cream
- 1 Tbsp icing sugar
- ½ tsp vanilla paste
Method
- Preheat oven to moderately hot - 200C.
- Grease a 30 x 25 baking dish or swiss roll tin if you have one. (I used the medium sized Scanpan baking dish.)
- Line with baking paper allowing it to extend over the two long sides of the pan.
SPONGE:
- Beat eggs and sugar with whisk attachment in stand mixer until thick and light.
- Meanwhile, sift the dry ingredients three or four times. I sift onto greaseproof and tip back into sifter.
- Use the whisk attachment of your mixer to gently mix the dry ingredients into the egg mixture. Scrape the base of the bowl a couple of times with a spatula to lift any that has sunk to the bottom.
- Pour into tin and smooth the top with spatula.
- Bake for 10 to 12 minutes or until cake is just set (this is crucial - bake too long and it will crack when rolled!)
- Meanwhile, lay a sheet of baking paper onto a tea towel and sprinkle over ¼ cup caster sugar (or coconut).
- Turn cooked cake out on to baking paper. Carefully remove baking paper that is on the base of the cake.
- Roll up carefully and rest on a wire rack for 5 minutes.
- Carefully unroll and allow to cool. Cover with tea towel.
- Trim ends if desired.
FILLING:
- Beat cream, vanilla and sugar until thick.
- Spread over cooled cake leaving a 1cm border around the edges and re-roll.
- Place in the fridge, covered, to set for around 30 minutes before slicing with a very sharp serrated edge knife. This is when I trim the edges. Wipe knife with paper towel after each slice.
- Cover with plastic wrap and refrigerate until ready to serve.
- Decorate with strawberries or raspberries if desired.
Notes
A chocolate flavoured cream would also be delicious in this recipe.
Add some cocoa and perhaps some delicious Chocolate Raspberry Truffle Powder from Your Inspiration At Home.
Add some cocoa and perhaps some delicious Chocolate Raspberry Truffle Powder from Your Inspiration At Home.
Enjoy!
