About this recipe:This charming chocolate Swiss roll is perfect for special occasions like a celebratory afternoon tea. It takes a little bit of knack to get the rolling right, but the result is impressive!
For the cake
6 eggs, separated
170g icing sugar
60g cocoa powder
For the filling
225g icing sugar
85g butter, at room temperature
1 tablespoon water
40g cocoa powder, sifted
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Method Prep:20min › Cook:20min › Ready in:40min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease a 33x23cm Swiss roll tin then line with greaseproof paper, pushing it into the corners.
In a bowl, whisk the egg whites until stiff peaks form.
In a separate warm mixing bowl, whisk the egg yolks together with 170g icing sugar until pale and creamy. Sift in the cocoa powder then fold in the egg whites, fold until well mixed.
Transfer the mixture to the prepared Swiss roll tin and spread out evenly.
Bake in the preheated oven for 20 minutes until springy to the touch.
On a flat work surface, lay a sheet of greaseproof paper and sprinkle with icing sugar. Flip the Swiss roll onto the paper and remove the base paper. Score a line about 2cm in from the edge (this will be the very centre of the roll) then lay a second sheet of greaseproof paper on top and begin rolling away from you. Allow to cool.
For the filling:
Combine the ingredients for the filling and beat until creamy.
Carefully, unroll the cake then spread the filling over the inside, leaving a gap of about 3cm at the edges. Using the bottom paper to help you, roll the cake back up. Dust with icing sugar, trim the ends then place on a serving plate. Slice and enjoy!