Gourmet Swiss Roll
- Preparation and cooking time
- Prep:
- Cook:
- Making the Sugar Syrup
- A challenge
- Serves 6
A classic chocolate swiss roll with a gourmet twist
Check out the video for this recipe
https://www.youtube.com/watch?v=AAF9H1NzCL4
Ingredients
Sponge
- 3 Eggs
- 125g Caster Sugar
- 125g self-raising flour
- 1 tbsp warm water
- 25g Coca Powder
Filling
- 3 Eggs
- 125g Caster Sugar
- 125g self-raising flour
- 1 tbsp warm water
- 25g Coca Powder
- 3 egg whites
- 200 g caster sugar
- 75ml bottled water
- 300g softened unsalted butter
- Icing Sugar until it thickens
Method
- STEP 1Grease and line a swiss roll tin using butter and parchment paper (AKA Greaseproof paper)
- STEP 2Using a stand or hand mixer beat the eggs and sugar together for 10 minuets.
- STEP 3Sift the flour and the cocoa powder then incorporate using a metal spoon and a cutting motion.
- STEP 4Put your mixture into the swiss roll tin, level then bake for 8 minuets
- STEP 5While the sponge is baking coat a sheet of parchment paper well with castor sugar
- STEP 6Flip out your sponge onto the sheet of parchment paper then remove the paper stuck to the bottom of the sponge
- STEP 7Roll the sponge then leave in the fridge to completely cool
- STEP 8Once you have made your filling unroll the sponge, fill it then roll it back up without the parchment paper.
- STEP 9Chop off the ends, garnish then serve.
- STEP 10Using a stand mixer (or a hand mixer if you have someone else to help you) whisk the egg whites to soft peaks
- STEP 11Add 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 12Turn the mixer speed up to max then slowly add the sugar syrup.
- STEP 13Once the mixture reaches stiff peaks allow the mixture to cool for about 5 to 10 mins.
- STEP 14Once the mixture has cooled add in the softened butter a little at a time.
- STEP 15Add icing sugar until it thickens.
