Swiss roll

It appears that the swiss roll does not have its origins in Switzerland although it is thought to have have come from Europe.  Also known as a 'jelly roll' it is a fatless sponge filled with jam and sometimes cream and rolled.  In fact it could be filled with a whole number of fillings such as jam, fresh cream, buttercream, lemon curd or chocolate buttercream.  In the recipe below I make a simple jam swiss roll.

To watch a  video of me making the swiss roll please click on the video below:




Equipment
Large mixing bowl
Electric mixer
Sieve
Swiss roll tin 25cm X 38cm (approx 10 inches by 15 inches)
Greaseproof paper


Swiss roll
125g (4 1/2 oz) caster sugar
4 eggs
125g (4 1/2 oz) plain flour
2 tablespoons warm water
1 teaspoon vanilla extract
4 tablespoons raspberry jam

Preheat the oven to 190 degrees centigrade (375 fahrenheit or gas mark 5). Brush melted butter over the swiss roll tin.  Then put greaseproof paper in the tin ensuring that it comes up the side also.  Brush further melted butter on the greaseproof paper.

Beat together the eggs and the sugar for a few minutes until it has more than doubled in volume and is very fluffy.  Then add in the warm water and vanilla essence and stir in.  Sift half of the plain flour in to the batter and carefully fold in.  Add the remaining flour and fold in ensuring all the flour is well mixed in.

Pour into the tin ensuring the whole tin is covered but be careful not to use too pressure on the batter as you need to keep the air in the sponge.  Bake in the oven for 12-15 minutes until the sponge is springy and starting to brown.

While it is cooking cut a large piece of greaseproof paper (bigger than the swiss roll tin) and spread with caster sugar.  Also put a  clean tea towel under the tap and then wring out so it is damp still.

When the swiss roll is cooked turn it out onto the sugared greaseproof paper and carefully remove the greaseproof paper from the base of the swiss roll.  Place the damp tea towel over the sponge and leave to cool for 30 minutes.  This will help the sponge stay flexible for rolling.

When cool, spread around 4 tablespoons of jam on the sponge.  The thickness is a little thicker than you may have on toast.  Ensure the jam goes right to the edge of the sponge.  Then start rolling the swiss roll. For the first roll make it nice and neat and keep the greaseproof paper on to start with. Then peel back the paper and continue rolling the sponge. Don't worry if there is the occasional crack but keep rolling.  Using a sharp knife cut the ends off and you will be left with a nice neat swiss roll.

You could also add buttercream as well and you can see my recipe for buttercream I use for a Victoria Sponge here - be careful not to spread it too thick however.

Chocolate Victoria Sponge

Following several email requests for a basic chocolate cake, I have modified my Victoria Sponge recipe to create a light chocolate cake with chocolate buttercream.

To watch a video of this cake being made please click on the image below:

Victoria Sponge Ingredients 
285g butter or margarine (at room temperature)
285g caster sugar
240g self-raising flour
45g cocoa
2 teaspoons (12.5ml) baking powder
5 Eggs

Buttercream Ingredients 
150g softened butter
300g icing sugar
40g cocoa
3 tablespoons (45ml) warm water

Equipment required 
2 greased 8-inch (20cm) sandwich tins
Sieve
Large mixing bowl
Electric whisk

This cake uses the all in-in-one method so first sieve the flour, cocoa and baking powder into a large bowl and then add all the other ingredients into the bowl.  Using an electric whisk beat the ingredients together, starting slowly then on medium speed until you get a smooth, creamy consistency.  Ensure it is all mixed together.

Divide the mixture between the two sandwich tins and bake at 180 degrees centigrade (350 degrees fahrenheit) for 30-40 minutes. The cake should be springy to the touch.  When cooked leave to cool for a few minutes and then turn out onto a wire rack to cool completely.

Once the cakes are cool make the buttercream - first soften the butter by beating slowly and then gradually add the sieved icing sugar and cocoa and the water.  Slowly beat together until smooth.  If the buttercream is still thick then add a little more water.

Spread the buttercream on one half of the sponge and sandwich together. Sieve icing sugar and cocoa on top

Chocolate cake with fudgey chocolate buttercream

I have had a chocolate cake recipe on here for a while but had not recorded a video.  I got quite a few emails asking for a video so I have updated the recipe and recorded the video below. It is an easy all-in-one sponge mixture and the buttercream has melted chocolate in it which makes it really tasty and creamy and you don't get that bitter cocoa taste you get if you just make buttercream with icing sugar and cocoa.

Here is a video of how to make the cake

Chocolate Cake

Ingredients

200g self raising flour
40g cocoa
1.5 tsp baking powder
200g light muscavado sugar
200g softened butter (at room temperature)
4 eggs
1.5 tsp vanilla extract
60g dark chocolate 

Equipment Required
Large bowl
Electric whisk 
2 8" sandwich tins
sieve
bowl for meting chocolate
saucepan

Put the chocolate in a bowl that fits neatly on top of a saucepan of simmering water and melt the chocolate. While it is melting put everything else into a bowl and when the chocolate is melted add that too. Whisk everything together until it is smooth and combined. If the mixture still seems very stiff then add a couple of tablespoons of milk and whisk again.

Grease the sandwich tins (ideally put some greaseproof paper on the bottom) and then split the mixture between the two tins. Spread evenly but try not to really push the mixture down in the tin and it will make it less light and springy when it cooks. Bake in the oven at 180 degrees Celsius (if you have a fan oven and can turn the fan off then do that - use the normal oven setting). It should take around 30 minutes to cook but check it after 25 and if it is springy then take it out. Leave it to cool for 5 minutes in the tin and then turn out in to a cake rack. Allow to cool completely before adding the buttercream.

Ingredients for chocolate buttercream

200g butter (softened)

200g icing sugar

200g dark chocolate

Equipment required

Large mixing bowl

Saucepan

Bowl for melting chocolate

Electric whisk or wooden spoon

Melt the chocolate over a pan of simmering water as you did for the cake. While it is melting whisk the butter for about 15 seconds and then add the icing sugar and whisk with the butter. Then add the chocolate and whisk again. The buttercream should look creamy and light.

Choose the sponge that has the flattest top and keep it to one side. Put half the buttercream on the other sponge (on the side that was the base) and then put the other one on top. Then carefully spread the rest of the buttercream on top of the other sponge trying not to move it around too much or putting too much pressure on the cake otherwise the buttercream in the middle will come out. You could add the buttercream to the top of the top sponge before sandwiching it on the other - you just have to be careful when picking it up to put it on top.