simple swiss roll

Swiss Roll is quick and easy to make-and the flavour combinations are endless.

Below is the recipe for a simple chocolate swiss roll

• 4 large eggs
• 115g caster sugar
• 90g self raising flour
• 25g cocoa
• (for plain swiss roll add 115g self raising flour and omit the cocoa)

Preheat oven to  180C

With an electric mixer fitted with a whisk, whisk the eggs and sugar on maximum speed for about 5 minutes or until the eggs reach the 'ribbon stage' - that is when the mixture forms a ribbon-like trail when dropped from the whisk.

Fold in the flour and cocoa with a metal spoon.

Pour the mixture out on to a baking tray lined with greaseproof paper and smooth out the mixture so it is even.

Cook in the oven for 20-25minutes.

Remove from oven and roll the cake onto its self while still attached to the greaseproof paper

Allow the cake to cool completely.  Then unroll-the sponge will be creased and cracked-this is normal

Spread the cake with jam or brush with syrup of choice or spread with chocolate.

Next spread with chantilly cream (see recipe for chantilly cream on this blog) or buttercream.  Dot with fruit if desired.

When spreading with filling of choice, do not fill up to the edge on one side as the filling will spread as you roll.

Roll up the cake-remove edge of cake from greaseproof paper and continue to remove it as you roll

With a serrated knife, cut the ends of the cake to achieve a clean finish.

Finish with buttercream, cream or leave as is, depending on the desired result.

If covering with ganche, place the cake on a wire rack, over a tray lined with a new piece of grease proof.

If using the ganache recipe listed here, heat some ganache for 15-20 seconds or so in the microwave and pour over the cake.  

Smooth some firmer ganache on the sides of the swiss roll.

Remove from rack with aid of large knife and move to a plate.

Decorate as desired, cut with serrated knife.