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Chocolate Swiss Roll Slices
This delicate chocolate Swiss roll sponge is the perfect foundation for your favorite fillings. The batter relies on heavily whipped eggs rather than heavy fats to create a light, airy texture that bakes in just seven minutes. Rolling the cake while it is still warm prevents cracking and sets the shape for easy slicing later. With a rich cocoa flavor and a tender crumb, this quick-baking sponge is an excellent weekend baking project.
Ingredients
- 75g caster sugar
- 3 eggs
- 1 teaspoon vanilla bean paste or extract
- 75g plain flour
- 25g cocoa powder
- ½ teaspoon baking powder
- 25g unsalted butter, melted and cooled slightly
- 100g unsalted butter
- 200g icing sugar, sifted
- 1 teaspoon vanilla bean paste
- 2 tablespoons milk
- 200g dark chocolate, chopped
- 15g unsalted butter
- 1 heaped teaspoon golden syrup
- 50g white chocolate, chopped
- 40 x 26cm Swiss roll tin
Instructions
- 1Preheat the oven to 180C (160C fan or gas mark 4). Grease a 40 by 26cm Swiss roll tin and line it with buttered baking parchment.
- 2Place the caster sugar into a large mixing bowl or the bowl of a stand mixer.
- 3Add the eggs and vanilla extract. Whisk on high speed for two minutes until the mixture turns pale, triples in volume, and leaves a thick ribbon trail when you lift the whisk.
- 4Prepare to add the dry ingredients to the whipped egg mixture.
- 5Sift the plain flour, cocoa powder, and baking powder into the bowl. Gently fold everything together using a large metal spoon or rubber spatula, taking care to keep the air in the batter.
- 6Just before the dry ingredients are fully mixed, pour the slightly cooled melted butter around the edge of the bowl and fold it in completely.
- 7Pour the batter into your lined tin. Spread it gently into the corners without deflating the airy mixture.
- 8Bake for seven minutes until the sponge springs back when touched. Let it cool in the tin for five minutes, then turn it out onto a fresh piece of baking parchment.
- 9Remove the original baking parchment from the top of the cake and trim the short edges to make them neat.
- 10Start at the long edge closest to you. Use the fresh parchment paper to roll the warm sponge tightly, keeping the paper rolled inside. Set it aside to cool completely.