Desserts and Baking – Chocolate Swiss Roll Method Sponge


1. Preheat the oven to 180 °C/gas mark 4. Line the Swiss roll tin with greaseproof paper. (Cut into the four corners so that it fits.)


2. Place the eggs and sugar in a mixing bowl. Using an electric mixer, whisk for 5–6 minutes or until the mixture doubles in size and is a creamy white colour – if you use the beaters to make a figure of 8 in the mixture, it should hold the imprint.


3. Sieve the flour, baking powder and cocoa powder into the egg mixture, then gently fold them in with a spatula, being careful not to knock out any air.


4. Pour the mixture into the lined Swiss roll tin. Gently tilt the tin to spread the mixture into the corners.


5. Bake for 10–12 minutes or until the sponge springs back when pressed. Icing


6. Meanwhile, place the butter and caster sugar in a saucepan and melt them over a medium heat until the sugar dissolves.


7. Sieve the icing sugar and cocoa powder into a mixing bowl. 8. Remove the saucepan from the heat. Add the milk to the saucepan, stirring well.


9. Add the contents of the saucepan to the icing sugar and cocoa powder and beat to form a smooth mixture. (Add a little more milk if required.) Set aside.


Assembly


10. Remove the Swiss roll from the oven. Place a clean tea towel on your work surface and lay a sheet of greaseproof paper on top. Sprinkle the greaseproof paper with a little caster sugar.


11. Turn out the Swiss roll onto the sugared greaseproof paper. Peel off and discard the greaseproof paper backing. Gently roll up the sponge, the greaseproof paper and the tea towel, starting on the long side. Place it on a wire rack and allow it to cool and set for 4–5 minutes.


12. Pour the cream into a mixing bowl and add the icing sugar. Whisk with an electric mixer until soft peaks form, being careful not to over-beat.


13. Unroll the Swiss roll and allow it to cool fully.


14. Once the sponge is completely cool, spread the whipped cream over the Swiss roll and re-roll it carefully, without the greaseproof paper this time.


15. Place the Swiss roll on a cake board or plate.


16. Spread the icing over the Swiss roll using a table knife. Dip the knife in hot water for a smooth finish.


17. Using a sieve, dust the iced Swiss roll with icing sugar. Variations


Yule Log: add Christmas decorations and score the surface of the icing with a fork so that it resembles a log.


eggs and sugar, place the bowl over a saucepan of simmering water. This traps more air, making the sponge lighter.


Tip @HOME 99 When whisking the


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180  |  Page 181  |  Page 182  |  Page 183  |  Page 184  |  Page 185  |  Page 186  |  Page 187  |  Page 188  |  Page 189  |  Page 190  |  Page 191  |  Page 192  |  Page 193  |  Page 194  |  Page 195