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.
- 3 eggs
- ⅓ (90g) cup caster sugar
- ¼ cup(30g) plain flour
- ¼ tsp bi-carb soda
- 2 heaped Tbsp cocoa powder
- 1 cup thickened cream
- 1 Tbsp icing sugar
- ½ tsp vanilla paste
- 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.
- 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.
- 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.
Add some cocoa and perhaps some delicious Chocolate Raspberry Truffle Powder from Your Inspiration At Home.