When I was little, Swiss Roll’s were one of those treats that I pleaded my Mum to buy. I made one for a Food Technology assessment in High School once too. I haven’t had one in years, probably since then actually, so thought I’d try it again with a Christmas twist…
For the batter, you will need:
6 Large Eggs
125g Caster Sugar
2tsp Vanilla Extract
1tsp Red Food Colouring Paste
25g Cocoa Powder
Cream cheese frosting, you will need:
180g Cream Cheese
100g Unsalted Butter
100g Icing Sugar
1/2tsp Lemon Juice
1. Pre-heat the oven to 180oC (gas mark 4) and then line a flat, shallow baking tray with grease proof paper. Sift the cocoa powder, plain flour, bicarbonate of soda and salt before mixing gently.
2. With an electric whisk, mix the egg, butter and sugar until pale and creamy. addFollow by adding the vanilla extract and food colouring. Whisk again, gently until combined.
3. Combine the buttermilk, white wine vinegar and vanilla extract in another bowl. Then slowly start adding the dry and wet ingredients to the butter mixture. You should do this a 1/4 at a time, i.e a quarter of dry ingredients, whisk then a quarter of wet ingredients then whisk. Ideally, you should finish with the dry ingredients.
4. Dissolve the Red food colouring paste in 30ml water. Once combined, whisk it into the cake batter. I used one small tube but I didn’t have enough to make turn the chocolate bright red, so would recommend using 2 or even 3 tubes depending on the one you choose.
5. Pour the batter into your cake tin, make sure it is smooth and even throughout. Then pop it into the oven for 25 minutes.
6. Whilst waiting for the cake to bake, cut a piece of greaseproof paper somewhat larger than your cake. Generously sprinkle caster or icing sugar all over. Once the cake is fully cooked, remove from the oven and immediately flip onto the parchment. (I didn’t get any photo’s of this because I did it all so fast. Rookie blogger move, I know!)
7. Lay another piece of parchment lined with sugar over the top and roll your cake, carefully. Leave to cool completely. Overnight would be great if you have time!
8. Whilst cooling you can prepare the cream cheese filling. Melt your chocolate by popping it in a heat proof bowl, on top of a pan of boiling water. Stir throughout to avoid burning the chocolate.
9. Once melted add in the cream cheese and beat until well combined and smooth.
10. Finally, add the butter and icing sugar, continue to mix until smooth and fluffy.
11. Once your cake has completely cooled, carefully and slowly unroll. Remove the top parchment and evenly spread on your filling. I recommend leaving a 1cm space from the edge as the filling tends to spread during the next step.
12. Slowly roll the cake back into shape, leave the parchment wrapped around and place in the fridge to set.
13. Once set you can remove the parchment and serve. I dusted mine with a little more icing sugar and a piece of holly to make it look super festive.
Voila. The recipe is super easy to make, it’s the rolling and un-rolling then rolling back up which takes time and persistence. Don’t worry if the cake cracks, this happens a lot with Swiss rolls and I think add’s to the homemade feel of the cake! It’s so worth it when it’s all finished too, so yummy.
Let me know if you give this a go, I’d love to see how it turns out.