Chocolate Swiss Roll
- Preparation and cooking time
- Prep:
- Cook:
- The prep time is just a guide because it sometimes depends on your oven!
- More effort
- Serves 8
Ingredients
- 3 large eggs
- 75g caster sugar
- 50g plain flour
- 25g cocoa powder, plus extra to dust
- 75g butter, at room temperature
- 125g icing sugar
Utensils/equipment
- 3 large eggs
- 75g caster sugar
- 50g plain flour
- 25g cocoa powder, plus extra to dust
- 75g butter, at room temperature
- 125g icing sugar
- Heatproof bowl
- Whisk
- Electric hand mixer
- Swiss Roll Tin
- Metal spoon
- Baking parchment
- Damp tea towel
- Wire rack
- Mixing Bowl
- Greaseproof paper
Method
- STEP 1Preheat the oven to 200 degrees Celsius.
- STEP 2Sit a large heatproof bowl over a pan of simmering water, add the eggs and sugar and whisk for 5-10mins or until the mixture is thick and creamy.
- STEP 3Sift in the flour and cocoa powder and fold in gently with a metal spoon.
- STEP 4Line the Swiss roll tin with baking parchment, then pour mixture into the tin and level the top. Bake for 10mins or leave sponge is springy to the touch.
- STEP 5Remove from the oven, cover with a damp tea towel and leave to cool on a wire rack.
- STEP 6Put the butter into a mixing bowl and beat with an electric hand whisk until creamy. Then add a little at a time of icing sugar, then whisk. Then put cooled sponge onto some greaseproof paper to help you, spread the mixture over the sponge and roll up, starting from one of the short sides. Dust with more cocoa powder (if needed) and serve.
