Here's a second attempt at swiss roll. For easier rolling and to attain a swiss roll with a smoother outer cover, the sponge cake should be rolled up once it is out of the oven before it is left to cool.
Nevertheless, this cake made a delightful elevenses. Enjoy with a cuppa!
Chocolate swiss roll
What?
- Olive oil, for greasing
- 100 g caster sugar, and some extra
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp warm water
- 75 g plain flour, sifted
- 25 g cocoa powder, sifted
- Icing sugar, for dusting (optional)
- Line a swiss roll tin with parchment paper and brush it with olive oil. Dust with some caster sugar.
- Whisk the eggs and sugar together until it is light and fluffy.
- Mix in the water and vanilla extract.
- Mix the cocoa powder and flour together in another bowl. Fold in the flour mixture to the egg batter, one-half each time.
- Pour the batter onto the prepared tin and bake in a preheated oven at 180 deg C for 15 minutes.
- Lay a piece of parchment paper on top of a damp tea towel and sprinkle it with caster sugar. Turn the cake onto the sugared parchment paper and peel the parchment paper off the base of the cake.
- Make an incision (do not cut through!) about 1cm from the edge where you want to start rolling. With another parchment paper placed on the top of the cake, roll the cake up carefully and leave it to cool.
- Prepare the buttercream (recipe below).
- When cake has cooled, unroll the cake and spread butter over it, leaving a border at the end (about 1").
- Roll the cake up again. Sprinkle with some icing sugar before serving.
Coffee buttercream
What?
- 50 g unsalted butter, softened
- 100 g icing sugar
- 2 g coffee granules
- 1 tbsp hot water
- Cream together the butter and the icing sugar.
- Mix coffee granules in 1 tbsp hot water and add it to the creamed mixture. Blend well.
I love the way you take photos of your bakes. :) This one is lovely with your purple orchid in the background. And I am sure it tastes heavenly too. :) yums!
ReplyDelete-jie