Gourmet Swiss Roll

Method

• step 1

  Grease and line a swiss roll tin using butter and parchment paper (AKA Greaseproof paper)

• step 2

  Using a stand or hand mixer beat the eggs and sugar together for 10 minuets.

• step 3

  Sift the flour and the cocoa powder then incorporate using a metal spoon and a cutting motion.

• step 4

  Put your mixture into the swiss roll tin, level then bake for 8 minuets

• step 5

  While the sponge is baking coat a sheet of parchment paper well with castor sugar

• step 6

  Flip out your sponge onto the sheet of parchment paper then remove the paper stuck to the bottom of the sponge

• step 7

  Roll the sponge then leave in the fridge to completely cool

• step 8

  Once you have made your filling unroll the sponge, fill it then roll it back up without the parchment paper.

• step 9

  Chop off the ends, garnish then serve.

• step 10

  Using a stand mixer (or a hand mixer if you have someone else to help you) whisk the egg whites to soft peaks

• step 11

  Add the sugar and the water to a small pot, move the pot to combine the two then simmer for about 5 mins or until it thickens.

• step 12

  Turn the mixer speed up to max then slowly add the sugar syrup.

• step 13

  Once the mixture reaches stiff peaks allow the mixture to cool for about 5 to 10 mins.

• step 14

  Once the mixture has cooled add in the softened butter a little at a time.

• step 15

  Add icing sugar until it thickens.