Desserts Recipes - Chocolate Swiss Roll Recipe

Ingredients

Serves 6

• Butter for greasing

• 3 eggs

• 100g/4oz caster sugar

• 25g/1oz plain flour

• 15g/1/2oz cocoa powder

For the filling:

• 250ml/9fl oz cream

• 1 tablespoon icing sugar (plus extra for dusting)

• 1/2 teaspoon vanilla essence

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease the base and sides of a 38 x 25cm/15 x 10in Swiss roll tin. Line with baking parchment, extending over the 2 long sides.

2. Beat the eggs and 75g/30z caster sugar in a small bowl with an electric beater until thick and creamy. Sift together the flour and cocoa and, using a metal spoon, gently fold into the mixture.

3. Spread the mixture into the tin and smooth the surface. Bake for 10 to 12 minutes, or until the cake is just set.

4. Place a tea towel on a work surface, cover with baking parchment and sprinkle with the remaining caster sugar. When the cake is cooked, turn it out immediately on to the sugar.

5. Roll the cake up from the short side, rolling so the parchment is on the inside. Stand the rolled cake on a wire rack for 5 minutes, then carefully unroll and allow the cake to cool to room temperature. Trim the ends with a knife.

6. Beat the cream, icing sugar and vanilla essence until stiff peaks form. Spread the cream over the cooled cake, leaving a lcm/1/2in border all around.

7. Re-roll the cake, using the paper as a guide. Place the roll, seam-side down, on a tray.

8. Refrigerate, covered, for 30 minutes. Lightly dust with icing sugar and serve sliced.