Dark Cocoa Swiss Roll
5,1 / 10
- For the cake
- ½ cup caster sugar (plus extra for sprinkling)
- 4 eggs
- ¾ cup all-purpose flour
- ¼ cup cocoa powder (plus extra for sprinkling)
- 1 Tbsp hot water
- To decorate
- white Currants
For the cake: heat the oven to 220°C (200° fan) 425°F gas 7 Grease a 22.5cm x 32.5cm|9" x 13" Swiss roll tin and line with non stick baking paper.
Place the sugar and eggs in a mixing bowl and whisk until very pale and light, using an electric whisk, until the beaters leave a trail on the surface.
Sift in the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Lightly stir in the hot water until blended.
Pour into the prepared tin, tilting it so that it covers the whole surface. Bake for 7-9 minutes until firm and springy to the touch.
Sprinkle a sheet of non-stick baking paper (a little larger than the tin) with 2 teaspoons caster sugar. Sift 2 tablespoons cocoa powder onto the paper.
Turn out the cake on to the sugared paper. Peel away the lining paper and trim the edges. Roll up the cake loosely lengthways, with the paper inside and leave to cool completely.
For the filling: whisk the cream, vanilla and icing sugar until thick.
Unroll the cake and remove the paper. Spread the filling over the cake and roll up, with the help of the paper. Don’t worry if it cracks - this is usual.
Sift over a little cocoa powder and decorate with whitecurrants.