I've always wanted to try making a swiss roll cake and the wet weather today was the perfect day for kitchen experiments.
it came out perfect and my greedy family couldn't wait :)
And please disregards the stained kitchen counter :P
Serves around 6 people - Prep 20min cooking 15 min
1/2 cup caster sugar (100g)
1/2 cup plain flour (75g)
1/4 cup dutch cocoa (30g) - around 2 heaped tbsps. You can use cooking cocoa powder as well
1 tbsp of boiling water
Caster Sugar, Cocoa, Cinnamon for sprinkling
- Preheat oven to 200ºC. Grease and line the base and sides of a Swiss roll pan (or cookie tray) with baking paper.
- Use an electric mixer to whisk the eggs and sugar until the mixture is thick and pale and has doubled in size.
- Mix flour and cocoa powder and sift it over the egg mixture, pour the boiling water down the side of the bowl. Use a metal spoon or a whisk attachment to gently fold until almost combined.
- Pour into the prepared pan, gently smooth the surface. Bake in preheated oven for 10-12 minutes or until the surface is dry to the touch.
- Meanwhile, sprinkle a large sheet of baking paper or clean tea towel with the extra caster sugar and cinnamon. Turn the hot sponge out onto the sugared paper. Remove the baking paper from the back. Using the paper as a guide, roll the sponge from a short end into a log. Set aside to cool completely.
- Unroll the sponge onto a clean work surface. Spread your filling into sponge, leaving a 2cm boarder at the end. Roll sponge to enclose filling. Place on a serving plate. Dust with icing sugar or cocoa or coconut to serve.
I used cream cheese, raspberry jam and coconut for the filling.