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1. Video tutorial: Rolling a Swiss roll

1. Heat the oven to 190C/fan 170C/gas 5. Line and butter a 30cm Swiss roll tin, dust with caster sugar and shake out any excess.
2. Beat the eggs and sugar together until they are pale and thick enough to leave a trail when you lift out the whisk - they should have trebled in volume. This will take about 10 minutes, so use a counter-top electric mixer if you have one. Fold the dry ingredients into the egg mix using a large metal spoon, being careful not to knock out too much air. Spoon carefully into the tin and spread out to the corners. Bake for 12 minutes or until the cake feels firm to the touch. Flip out onto a sheet of baking parchment scattered with caster sugar.
3. Peel off the backing paper, then roll up the roulade lengthways, using the paper to help you. Leave to cool completely.
4. Make the filling by beating the mascarpone, chocolate, icing sugar and amaretto together. Chill until firm enough to spread. Unroll the sponge carefully and spread with the filling before re-rolling. Don't worry if it cracks a bit. Dust with cocoa or icing sugar.

Per serving

308 kcalories, protein 5.3g, carbohydrate 30.7g, fat 18.6 g, saturated fat 8.9g, fibre 1.1g, salt 0.25 g

Latest comments and suggestions

• Louise

  29 December 2007

  Louise rated and commented on this recipe

  

  I used baileys as I didn't have any amaretto and it worked fine though I will buy amaretto next time I make it.I made the cream 2 days ahead and the cake the day before and it all kept fine in the cake tin and made for a less stressful Christmas day!

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• Barfly

  29 December 2007

  Barfly rated and commented on this recipe

  

  Made this twice over Christmas - went down a treat - used the amaretto - may try the Baileys next time

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• mother*ship

  10 August 2008

  mother*ship rated and commented on this recipe

  

  My first successful roulade! Very straight forward recipe and tasted delicious, the amaretto gave the cream a lovely flavour.

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• ingrid Neal

  24 August 2008

  ingrid Neal commented on this recipe

  Just finished making this - have to say the rolling of the roulade I found particularly tricky and mine cracked quite a bit. However still managed to make it look presentable with a dusting of cocoa! But the proof is in the tasting and oh my! The chocolate amaretto cream is delicious! I put an extra spoonful of amaretto in as i like things boozy! And the texture of the cake part was perfect - i managed to fluff up my eggs and sugar to about 5 times the volume (probably explains the cracking). All round though a good chocolate pudding.

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• Mary

  29 December 2008

  Mary rated and commented on this recipe

  

  Loved this, made it for Christmas Day lunch. The roulade was much easier to roll than I thought it would be and it went really quickly. Will try this again too.

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• Tim

  09 January 2009

  Tim commented on this recipe

  I made this for boxing day. I followed the recipe apart from using brandy instead of amerreto. It turned out well. My first try but was pleased with the result. Nothing was left

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• bethan123

  30 August 2009

  bethan123 rated this recipe

  

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• sally

  26 September 2009

  sally rated and commented on this recipe

  

  Very yummy! I made a chocolate cream for the filling, the roulade was very simple and easy to make and very good.

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Ingredients

• 100g caster sugar plus extra for turning out the roulade
• 5 eggs
• 25g self-raising flour
• ½ tsp baking powder
• 40g cocoa
• 50g ground almonds

AMARETTO CREAM

• 250g mascarpone
• 100g plain chocolate , melted
• 100g icing sugar , sifted
• 2 tbsp Amaretto
• cocoa or icing sugar for dusting

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 40 minutes plus chilling

Ingredients

• 100g caster sugar plus extra for turning out the roulade
• 5 eggs
• 25g self-raising flour
• ½ tsp baking powder
• 40g cocoa
• 50g ground almonds

AMARETTO CREAM

• 250g mascarpone
• 100g plain chocolate , melted
• 100g icing sugar , sifted
• 2 tbsp Amaretto
• cocoa or icing sugar for dusting

Per serving

308 kcalories, protein 5.3g, carbohydrate 30.7g, fat 18.6 g, saturated fat 8.9g, fibre 1.1g, salt 0.25 g

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