How does one get to my age without having made a Swiss Roll? It’s such a classic cake! Rest assured that I’ve already begun making amends for this shameful oversight… I’ve made two in the past week and with the flattering comments flying from the mouths of my boys, you can be sure I’ll be making these regularly in future.
Such a simple procedure that yields beautiful results… whether it be a classic jam-filled roll or a delicious combination of chocolate and hazelnut as you see here! The options for flavouring the sponge and the filling are endless. With our lemons ready for the picking, I can feel a Lemon Curd Swiss Roll coming on!
Recipe from the ‘River Cottage Handbook No.8 – Cakes’ by Pam Corbin.
Chocolate Swiss Roll with Nutella Cream
For the Cake:
- 50g (⅓ Cup) Plain Flour
- 25g (scant ¼ Cup) Cocoa Powder
- Pinch of Salt
- 3 Free-Range Eggs (at room temperature)
- 75g (½ Cup) Caster Sugar
- 1 Tablespoon Warm Water
For the Filling:
- 100ml (⅓ Cup + 1 Tablespoon) Pouring Cream
- 100g (⅓ Cup) Nutella (or other chocolate hazelnut spread)
- Caster Sugar (for rolling the warmed cake in)
- Icing Sugar (for dusting)
Pre-heat the oven to 190°C. Grease and line a Swiss Roll tin (20x35cm) with baking/parchment paper.
Sift the flour, cocoa powder and salt into a small mixing bowl and set aside for the moment.
Place the eggs and sugar into the bowl of an electric mixer and whisk for about 4-5 minutes until light and fluffy. The mixture should almost quadruple in volume and be able to hold it’s shape.
Add the tablespoon of warm water to the egg/sugar mixture and using a large metal spoon, fold it in carefully. Sift in half of the dry ingredients and continue to fold lightly and carefully (keeping as much air in the mixture as possible), before doing the same with the remaining half.
Pour the mixture into the prepared tin and spread out gently and evenly (using a spatula) to ensure it reaches into all four corners. Bake for about 12-14 minutes, until firm to the touch in the centre.
While the sponge is in the oven, place a large piece of baking/parchment paper (about 10cm larger all round than the swiss roll tin) onto a clean work surface and lightly dust it with caster sugar.
As soon as the sponge comes out of the oven, run a knife around the edges (to ensure it won’t stick to the tin), then turn it out onto the sugared baking paper. Remove the tin and carefully peel away the baking paper that the sponge was cooking on.
While its still hot, roll up the cake from the short side, rolling the sugared paper inside the cake as you go. Place the rolled up cake onto a cooling rack and allow to cool completely.
To prepare the filling: Stir together the cream and Nutella in a mixing bowl until well combined and then using a whisk attachment whip until the mixture reaches soft peaks.
Carefully unroll the cake and spread the Nutella cream over the top. Using the baking paper as a guide, re-roll the cake. Place it seam side down on a serving plate and dust the top with a little icing sugar before serving.
* Because of the cream filling, this cake is best eaten on the day it is made… any leftovers should be refrigerated and eaten the following day.
** For a traditional Swiss Roll, omit the cocoa powder and up the amount of flour to 75g. Fill with a layer of your favourite jam and some whipped cream.