CHOCOLATE SWISS ROLL
I used the Mary Berry recipe and give it my own twist.
- 3 large eggs, at room temperature
- 100 ml castor sugar
- 100 ml self raising flour
- 35 ml cacao
- castor sugar, for dusting
- ± 60 ml cherry jam, or apricot/raspberry jam)
- whipped cream
Heat the oven to 220°C. Grease and line with greased grease-proof paper a Swiss roll tin 32,5 x 22,5 cm.
Whisk the eggs and sugar together in a large bowl until the mixture is light and creamy and the whisk leaves a trail when lifted out. Sieve the flour and cacao and carefully fold it into the mixture with a metal spoon.
Turn the mixture into the tin and give it a gentle shake or smooth with the back of the spoon so that the mixture finds its own level. Make sure that it is spread evenly into the corners.
Bake for about 10 minutes until the sponge is golden brown and begins to shrink from the edges of the tin.
While the cake is baking, cut a piece of grease-proof paper a little bigger than the tin and sprinkle it with castor sugar.
Heat the jam until it is of a consistency that is just easy to spread.
If it is too hot it will soak into the sponge.
Invert the cake onto the sugared paper. Quickly loosen the paper on the bottom and peel it off.
To make rolling easier, trim all four edges of the sponge and make a score mark 2,5 cm in from the rolling edge, being careful not to cut right through.
Spread the cake with the jam and whipped cream, taking it almost to the edges. Fold the narrow strip created by the score mark down onto the jam and begin rolling, using the paper to keep the roll firm.
Leave to settle for a few minutes with the paper still around it.
Lift the swiss roll onto a cooling rack and remove the paper.
Sprinkle with more sugar and leave to cool.
Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen
2nd photo: Ilze Jacobs
