This Swiss Roll recipe is one that you can produce very easily. It takes longer to weigh out and cook the ingredients and than it does to actually make this. My Swiss Roll recipe benefits from chocolate (what does not?) but it is still very light.
When using chocolate it is always better to have tempered chocolate, this can strike fear into the hearts of many a baker… but fear not – take a look at my easy to follow guide to tempered chocolate.
Before you start work put the oven on to pre-heat – 180 Centigrade fan. Line a Swiss Roll tin with baking parchment, if you do not have one any flat baking pan will do, ones made specifically for this task are shallow, making it easier to get the baked sponge out of the tin, my tin is 24cm x 38cm.
- 3 Eggs
- 75g golden caster sugar
- 75g Self Raising Flour
For The Filling
- Whipping cream
- Dark chocolate
Put the eggs and sugar into a mixing bowl, and mix. You can see in the image to the right that the mixture is bright yellow and does not fill up the bowl. You need to whisk on high speed – only Arnold Schwarzenegger should attempt to do this by hand, I use a hand held mixer, it’s better than one on a stand.
Keep whisking until the mixture is more than double the volume and has changed to a pale cream colour, see in this photo to the right how much fuller the bowl is. Now that the mixture is full of air we want to keep it that way!
Then add the flour all in one go, don’t just chuck the flour in and whisk like hell. I slide the flour down the side of the bowl – this does not knock the air out. With a metal spoon scrape around the side of the bowl and then cut through the centre of the bowl with the spoon. Repeat this gentle motion until the flour is mixed taking care not to thrash the air out of the mix. Pour the mixture into the baking tray (not from a great height) and level it out.
Bake for 7 to 10 mins, everyone’s ovens will vary, it may be ready at 7, or need turning or just need the full 10 mins; mine took 9.
- 1 tub of whipping cream
- 1 punnet of rasberries
- Tempered dark chocolate
Whilst the sponge is cooking whip the cream with 20g of caster sugar, I like to crush some of the raspberries into the cream and mix them through, a gentle crush is all you need – don’t pulverise them.
Prepare a piece of baking parchment or clingfilm, this needs to be bigger than the sponge – I am using a clean t-towel to make it easy for you to see (but it makes for more washing, so use baking parchment). Sprinkle the surface of the paper with a handful of caster sugar.
When the sponge is ready it will have shrunk away from the sides a little, be golden and be springy in the centre, As soon as the sponge is ready tip it out onto the prepared baking parchment, as it is warm the sugar will stick. Then peel away the paper that originally lined the baking tin.
Drizzle plain chocolate width wise, if you drizzle length wise the finished product will not cut as well.
Trim 1.5cm from the end of the sponge and leave it in place (this will help a lot when you come to roll). Spread the cream mixture over the surface and dot with whole raspberries.
Pick up the edge of your baking parchment (nearest to you) fold over the cut off piece onto the main body of the sponge, then as you lift the paper up it will roll the sponge over, gently squeeze it into place – but don’t squeeze too hard or the cream will squish out.
I drizzled the top of my finished Swiss Roll with a little more tempered chocolate and served it with the remaining rasberries. I hope you have found this Swiss Roll recipe easy to follow, you could substitute any fruit that you would prefer, I’m thinking of trying passion fruit. Let me know how it goes!