How do you roll?………no it’s not a chat up line but a question on how you achieve the perfect concentric circles of a Swiss roll. I’ve been making Swiss rolls for years and it has always been hit or miss whether the outside cracks or not. In either case the cake always tastes good but appearances may be a little less convincing.
The Swiss roll is a very easy cake to make usually only containing 3 ingredients and is perfect to whip up if unexpected guests announce their arrival as it cooks and cools quickly, ready to be enjoyed.
The classic Swiss roll is a plain light sponge that is filled with jam or a combination of jam and cream. As a treat this weekend I decided to try and a two layer sponge, vanilla and chocolate, rolled together and filled with lightly sweetened cream.
I was concerned that the cake would not roll as I used double the amount of mixture but surprisingly it rolled much easier than any others I have made in more recent times.
Usually a Swiss roll is only good on the day it is made due to the lack of fat content but the final slice of this case was eaten on the third day for breakfast, and what a treat. I felt like I was on holidays in Sicily again.
I am lucky in that I have stand mixer than can whip up the eggs and sugar very quickly and I also have two bowls allowing me to mix two cakes without decanting the mixture and washing the bowl in between mixes.
After Gordo had lamented the lack of cream in my chocolate cake last week he was more than delighted to see the cream rolled out (excuse the pun) for this one.
I hope you enjoy the recipe below and I look forward to seeing your creations.
4.5 ox plain flour
1.5 oz cocoa powder
6 large eggs
6 oz sugar + 1 tblsp
2 tsp baking powder
250 ml cream
Line a large tin with non-stick baking paper
Preheat oven to 160C fan oven and 180C conventional oven
- In a large mixing bowl beat 3 eggs and 3 oz sugar until pale and voluminous. The batter should have tripled in size.
- Sieve 3 oz flour and 1 tsp baking powder into the eggs and sugar mixture and fold through with a large metal spoon.
- Meanwhile beat the remaining eggs and sugar together until you reach the same consistency.
- Sieve the remaining flour, cocoa and baking powder into the bowl and fold through gently until well mixed.
- Pour the chocolate layer into the bottom of the baking try and spread gently into thin layer.
- Top with the plain batter and again spread gently over the chocolate mixture without mixing the two batters.
- Place in your preheat oven for 15-20 minutes until will rise and springs back to the touch.
- While the cake is cooking lay a towel on your table and cover with a sheet of baking paper. Sprinkle caster sugar generously over the baking paper to avoid the warm cake sticking.
- When cake is cooked, remove it from the oven and turn it out of the tin onto your prepared surface.
- Working quickly remove the baking paper form the top of the cake and using the tea towel to asset, roll the cake and sugared paper into roll with as many rotations as possible.
- When cake is fully cooked, whip up the cream and tablespoon of sugar and until you have soft peaks.
- Unroll the cake and spread the cream across the surface of the cake.
- Gently roll the cake up again and place on a plate for serving.
- Finish with a sprinkle of icing sugar or cocoa powder, depending on your taste.
Now I have tried and tested this cake it is one for my repertoire and will be used for all sorts of occasions. Have you any suggestions for other flavour or colour combinations? Would you serve this at a dinner party? Looking forward to hearing from you. Until next time……………