0 0
Chocolate Swiss Roll

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 eggs
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence

Nutritional information

1552.5
Calories
805 g
Calories From Fat
89.5 g
Total Fat
51 g
Saturated Fat
823.3 mg
Cholesterol
296.6 mg
Sodium
162.2 g
Carbs
2.8 g
Dietary Fiber
124.4 g
Sugars
29.3 g
Protein
556g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chocolate Swiss Roll

Features:
    Cuisine:

    Are you sure you want me to go for 400 Fahrenheit O_o

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Swiss Roll, I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change , Are you sure you want me to go for 400 Fahrenheit O_o, I wonder cream is 😛 Is it like butter-cream, whip-cream, I wanna know!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to Moderately Hot (200c). Lightly Grease a Swiss Roll Tin (12 X 10inch)& Line the Base With Baking Paper, Extending the Edges Over the Two Long Sides.

    2
    Done

    Beat the Eggs & 1/3 Cup of the Caster Sugar With Electric Beaters Until Thick & Creamy.

    3
    Done

    Using a Metal Spoon, Gently Fold in the Combined Sifted Flour & Cocoa.

    4
    Done

    Spread the Mixture Into the Tin & Smooth the Surface.

    5
    Done

    Bake For 10 -12 Mins, or Until the Cake Is Just Set.

    6
    Done

    Meanwhile, Place a Clean Tea Towel on a Work Surface, Cover With Baking Paper & Sprinkle With the Remaining Caster Sugar.

    7
    Done

    When the Cake Is Cooked, Turn It Out Immediately Onto the Sugar. Roll the Cake Up from the Short Side - Rolling the Paper Inside the Cake.

    8
    Done

    Stand the Rolled Cake on a Wire Rack For 5 Mins, Then Carefully Unroll & Allow the Cake to Cool to Room Temperature.

    9
    Done

    Beat the Cream, Icing Sugar & Vanilla Essence Until Stiff Peaks Form.

    10
    Done

    Spread the Cream Over the Cake, Leaving a 1/2 Inch Border All the Way Around.

    11
    Done

    Re-Roll the Cake (without the Paper). Place the Cake Seam-Side Down Onto Serving Tray.

    12
    Done

    Refrigerate Until Serving - Dust With Extra Icing Sugar Before Serving.

    13
    Done

    Cut Into Slices to Serve.

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chocolate Chip Pan Cookies
    previous
    Chocolate Chip Pan Cookies
    Gazpacho Shrimp Cocktail
    next
    Gazpacho Shrimp Cocktail
    Chocolate Chip Pan Cookies
    previous
    Chocolate Chip Pan Cookies
    Gazpacho Shrimp Cocktail
    next
    Gazpacho Shrimp Cocktail

    Add Your Comment

    three + one =