Festive Swiss Roll
3,4 / 10
ready in 55 min.
- For the cake mixture
- ½ cup all-purpose flour
- 3 tablespoons cocoa powder
- 1 teaspoon Baking powder
- 4 eggs (separated)
- ½ cup superfine caster sugar
- sugar (to roll up)
- For the filling
- 1.333 cups cream (at least 30% fat)
- 2 tablespoons powdered sugar
- ¼ ounce whipped cream stabilizer
- 1 cup Dark chocolate (chopped)
- 2 tablespoons powdered sugar (to garnish)
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
Mix together the flour, cocoa, baking powder and a pinch of salt. Beat the egg whites with 4 tbsp cold water and gradually add the sugar. Fold in the egg yolks and sieve in the flour mixture.
Spread the mixture onto the prepared baking tray and bake for 10-15 min. Knock out onto a tea towel sprinkled with sugar. Roll up and leave to cool.
Whip 250 ml cream with the icing sugar and the whipping cream stabilizer. Melt the chocolate in a bain marie then remove from the heat and leave to cool slightly. Stir the remaining cream into the chocolate.
Unroll the cake and spread thinly with the chocolate-cream mixture. Leave to dry and then top with the cream. Roll up again and chill for at least 1 hour.
Serve sliced, dusted with icing sugar and garnished with holly.