Swiss Chocolate Roll Recipe
Swiss Chocolate Roll Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 1
- Calories: 286
- Fat: 2 g
- Carbohydrates: 2 g
- Sugar: 0 g
- Sodium: 0 mg
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
A delicate and elegant looking cake, Swiss chocolate rolls make for a perfect tea party snack, and the cherry on top of the cake is that they are surprisingly simple to make. These spirals of chocolate cake with cream in the middle are dusted with icing sugar as a finishing touch, and can be tailored to suit pretty much any special occasion.
Ingredients
- Eggs: 3
- Caster sugar: ½ cup
- Plain flour: ¼ cup
- Cocoa: 2 tablespoons
- Cream: 1 cup
- Icing sugar (plus extra to dust): 1 tablespoon
- Vanilla essence: ½ teaspoon
Instructions
- To begin, make the necessary preparations before you start working on the cake for the Swiss roll. Preheat your oven to a moderately hot temperature – around 200 C should be fine.
- Then, take a Swiss roll tin which is around 12 x 10 inches – lightly grease it, and then line it with waxed paper, making sure its ends extend over both long sides of the tin.
- Now, start preparing the cake for the Swiss roll. Take a medium-sized bowl, and add in the eggs & ⅓ cup of the caster sugar – beat this with an electric mixer until it becomes creamy and thick. Then, combine the flour and cocoa in a separate bowl, sift it, and add it into the eggs and sugar mixture – use a spoon to gently fold it in.
- Next, pour the cake mixture into the tin, and spread it in evenly, using the back of your spoon to smooth out the surface. Slide this into the oven, and bake it for around 10 to 12 minutes, or however long it takes the cake to set.
- While the cake is baking, spread a clean tea towel out onto a flat surface (your kitchen table or counter), cover it with a baking sheet, and sprinkle the remainder of the caster sugar onto this. Once the cake is ready, turn it out onto this sugar-covered sheet.
- Now, start rolling it up from the shorter side – at this point, you will be rolling the paper into the cake. Once it is all rolled up, place it on a wire rack to set for 5 minutes.
- Then, unroll it with care, and allow the cake to cool down completely and reach room temperature.
- While the cake is cooling, take a medium-sized bowl, and add in the cream, icing sugar & vanilla essence. Beat this with the electric mixer, until the mixture forms stiff peaks. After the cake reaches room temperature, spread on this cream mixture, leaving a ½ inch border all around the cake.
- Finally, roll the cake up once again, this time without the paper. Place it on your serving plate of choice, seam side down, and slide it into the refrigerator to chill. Dust with icing sugar and cut into slices when ready to serve.
: 1 tablespoon Vanilla essence: ½ teaspoon Instructions To begin, make the necessary preparations before you start working on the cake for the Swiss roll. Preheat your oven to a moderately hot temperature – around 200 C should be fine. Then, take a Swiss roll tin which is around 12 x 10 inches – lightly grease it, and then line it with waxed paper, making sure its ends extend over both long sides of the tin. Now, start preparing the cake for the Swiss roll. Take a medium-sized bowl, and add in the eggs & ⅓ cup of the caster sugar – beat this with an electric mixer until it becomes creamy and thick. Then, combine the flour and cocoa in a separate bowl, sift it, and add it into the eggs and sugar mixture – use a spoon to gently fold it in. Next, pour the cake mixture into the tin, and spread it in evenly, using the back of your spoon to smooth out the surface. Slide this into the oven, and bake it for around 10 to 12 minutes, or however long it takes the cake to set. While the cake is baking, spread a clean tea towel out onto a flat surface (your kitchen table or counter), cover it with a baking sheet, and sprinkle the remainder of the caster sugar onto this. Once the cake is ready, turn it out onto this sugar-covered sheet. Now, start rolling it up from the shorter side – at this point, you will be rolling the paper into the cake. Once it is all rolled up, place it on a wire rack to set for 5 minutes. Then, unroll it with care, and allow the cake to cool down completely and reach room temperature. While the cake is cooling, take a medium-sized bowl, and add in the cream, icing sugar & vanilla essence. Beat this with the electric mixer, until the mixture forms stiff peaks. After the cake reaches room temperature, spread on this cream mixture, leaving a ½ inch border all around the cake. Finally, roll the cake up once again, this time without the paper. Place it on your serving plate of choice, seam side down, and slide it into the refrigerator to chill. Dust with icing sugar and cut into slices when ready to serve. 3.2.1284
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