Homemade Chocolate Swiss Roll


Chocolate Swiss Roll / Log


A Swiss roll, jelly roll, or cream roll is a type of sponge cake roll filled with whipped cream, jam, or icing.
The origins of the term are unclear. In spite of the name Swiss roll, the cake is believed to have originated elsewhere in Central Europe, likely Austria. It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge.

75 gm Flour
100 gm Caster sugar
4 Eggs
25 ml Water
25 gm Cocoa powder
500 gm Homemade Butter cream
1. Sieve together the flour and cocoa powder.
2. Grease a baking tray and line it with greaseproof paper.
3. Place the eggs and the sugar into a hand bowl and whisk over a saucepan of hot water until the mixture thickens and forms ribbons.
4. Remove from the heat and continue whisking until themixture is cold and has increased in volume six fold.
5. Bring the water to the boil and whisk into the mixture.
6. Lightly fold in the flour and cocoa mixture with a metal spoon.
7. Pour the mixture into the prepared baking tray ensuring that the mixture is to the edges and level. Bake in an oven at 220°C for 8 minutes.
8. Dust a sheet of greaseproof paper with caster sugar.
9. Remove the sponge from the oven and turn it upside down onto the paper. Remove the tray, brush the lining paper with water and peel it from the sponge.
10. Roll up the sponge by pulling the sugared paper over the top of the sponge. Allow to cool in the paper.
11. When the sponge is cold, carefully unroll it. Spread with 1/3 of the butter cream then re-roll the sponge.
12. Spread Your remaining butter cream over the top and sides, using a fork to make zig zag over the swiss roll.
13. Slice into portions and serve.
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