Coffee Cream Chocolate Swiss roll

So now that I have finally found my baking legs again and am ready & rearing to go in the kitchen… I couldn’t wait to make this gorgeous swiss roll from the Delicious Magazine (no idea what issue it was, as the recipe was just on one of the pages that I had ripped out and placed into “must try” pile)

swissroll 6

It was relatively easy to make – I say “relatively”, because rolling a swiss roll is always a bit tricky… just remember to score a line in the baked sponge before rolling and to use a clean dish towel to help the sponge roll as tightly as possible without squeezing all the filling out. Another neat trick is to roll the sponge when it is still slightly warm – without filling – so that it “takes the shape” before adding the filling!

Would I make it again? Yes… the coffee cream was a delicate but delicious flavor to the chocolate sponge and all done and dusted in an hour!

swissroll 7

Coffee Cream Chocolate Swiss Roll

6 eggs (separated)
150g caster sugar
50g cocoa
175ml double cream
35g icing sugar
1-2 Tablespoons of (cooled) strong coffee (to taste)

  • Line a flat swiss roll tin (I used a baking tray) with baking parchment
  • Beat egg yolks with the caster sugar until thick & pale
  • Sift in cocoa & fold in with a metal spoon
  • Beat egg whites in a separate dish to form soft peaks
  • swissroll 3
  • Fold egg whites into cocoa mixture (starting with a spoonful at a time)
  • swissroll 2
  • Pour onto lined baking tray
  • swissroll 4
  • Bake for 15-20min at 180 C until cooled
  • Once semi-cooked – Turn onto a cocoa sprinkled baking parchment
  • Peel off baking parchment used while baking
  • Score the sponge with a knife (3-5cm from the end) of one of the short sides
  • Using a clean dish towel & the cocoa dusted paper to roll up the sponge – starting at the scored short side
  • leave to cool
  • to make the coffee cream – beat cream, icing sugar & cooled coffee in a mixing bowl
  • Unroll the sponge & spread cream (leaving 1-2cm border)
  • Re-roll the sponge (again using the parchment paper & clean dish towel)
  • Chill for 1hr or overnight (although they do recommend taking the swiss roll out of the fridge at least 1hr before serving)

swissroll 5 swissroll 8

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2 thoughts on “Coffee Cream Chocolate Swiss roll

  1. Pingback: Why I loved 2015 | whyiamnotskinny

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