Chocolate and vanilla swiss roll - recipe
-
Prepare
-
Serves
8 -
Cook
-
Skill
Medium
Ingredients
- 3 Egg(s) (free range) medium
- 75 g Unrefined golden caster sugar plus extra for sprinkling
- 75 g Plain white flour
- 15 g Cocoa powder
- 1 tbsp Milk (whole)
- 125 g Icing sugar
- ½ tbsp Vanilla bean paste
- 75 g Butter (unsalted) softened
- 2 tbsp Raspberry jam
Find similar in:
-
1
Preheat the oven to 200C (fan 180C, gas mark 6).
-
2
Grease a 23cm x 33cm swiss roll tin with butter and line with baking parchment.
-
3
With an electric mixer, whisk together the eggs and sugar until pale and thick and holds a trail when the whisk is lifted.
For this step you'll need:
- 3 Egg(s) (free range) medium
- 75g Unrefined golden caster sugar plus extra for sprinkling
-
4
Divide the mixture in half into two bowls then sieve 45g flour in to one and very gently fold it in with 1/2 tbsp of hot water.
For this step you'll need:
- 45g Plain white flour
-
5
Sieve the remaining flour (30g) and the cocoa powder into the other half and gently fold in with 1/2 tbsp hot water with the milk.
For this step you'll need:
- 30g Plain white flour
- 15g Cocoa powder
- 1 tbsp Milk (whole)
-
6
Spoon the two mixtures into to separate disposable piping bags.
-
7
Snip the end off the piping bags so they pipe a 1cm trail. With the short side of the tin facing you pipe alternate stripes on the diagonal until the whole swiss roll tin has been covered.
-
8
Bake in the preheated oven for 7 – 8 minutes until springy to the touch, being careful not to overcook.
-
9
Dust a large piece of baking parchment with caster sugar and turn the sponge immediately out onto it, carefully remove the baking parchment that it has been cooked on and cover with a slightly damp tea towel for 5 minutes to cool.
-
10
Meanwhile make the buttercream icing by whisking together the icing sugar, vanilla bean paste and butter until light and fluffy.
For this step you'll need:
- 125g Icing sugar
- ½ tbsp Vanilla bean paste
- 75g Butter (unsalted) softened
-
11
Remove the tea towel and making sure it is cool enough so the icing doesn’t melt, spread the icing evenly over followed by the jam.
For this step you'll need:
- 2 tbsp Raspberry jam
-
12
Make a slight indent about 1cm in from the short end, and carefully roll up the swiss roll tightly using the baking parchment to help, finishing with the seal underneath.