Chocolate-Swiss-Roll With Raspberry-Cream-Filling

8 Servings
45 min

Since Ireland—and supposedly the whole world—is under lockdown again we have loads of time to spend in the kitchen. I graved an Austrian dessert (or Swiss I suppose) this week and decided to get creative. I looked up a few recipes, wasn’t quite happy with what I found and created my own, adapted the ingredients to what I had at home. I am really happy with the result and encourage you all to try it out! Now, making a Swiss-roll has a few essential steps you need to follow: After preparing the batter, place a sheet of parchment paper on a baking tray and pour all the batter on it. Make it smooth and even. The batter is for 12-15 min in the oven. In the meantime you take a clean kitchen towel and spread some icing sugar on top, evenly. (Very important!) When the batter is ready (put a stick in the batter and if it comes out clean it is fully baked), take it out of the oven, and place it immediately upside down on the kitchen towel. Remove the parchment paper slowly and start rolling up the cake with the kitchen towel. Leave it like that until cooled down. While you wait, prepare the filling. Keep it cool until ready to use. Then open the Swiss-roll, spread the filling on top evenly, less on the right side. And roll it up again, starting on the short- left side. Cool again for at least two hours.

Chocolate-Swiss-Roll With Raspberry-Cream-Filling

Recipe details

  • 8  Servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Ingredients

For the batter

  • 5 large eggs
  • 160 grams sugar (3/4 cup)
  • Some icing sugar to dust the kitchen towel and to use as decoration
  • 140 grams self-raising flour (2/3 + 1/4 cups)
  • 1 teaspoon baking powder
  • 1/2 tbsp vanilla essence
  • 4 tbsp cocoa powder

For the Filling

  • 250 ml cream (1 cup)
  • 4 tbsp raspberry jam
  • 50 grams icing sugar (1/3 cup)
  • chocolate drops (optional)

Instructions

For the Batter

Separate the eggs. Beat the egg whites until they form soft peaks.
Add the sugar and the vanilla essence.
Add one egg yolk at a time.
Combine flour and baking powder and add bit by bit to the batter. Gently fold it in. (Do not use the mixer at this point)
Add the cocoa powder. Fold it in.
Spread evenly on a baking tray, covered with parchment paper.
Put into the oven for 12-15 min by 180 Celsius degrees. (365 Fahrenheit)

For the Filling

Whisk the cream, fold in the sugar and the jam.
Set aside in the fridge to cool until ready to use.
Spread evenly on the Swiss roll and put half-raspberries on top in a raster. At this point, feel free to add chocolate drops as well.
Roll up the cake and cover with tin foil so that it stays in shape. Refrigerate to cool for 1-2 hours.

Tips

  • Take a clean kitchen towel and spread some icing sugar on top, evenly. (Very important!) When the batter is ready, take it out of the oven, and place it immediately upside down on the kitchen towel. Remove the parchment paper slowly and start rolling up the cake with the kitchen towel. Leave it like that until cooled down. Open it when it is ready to be filled. Roll it up again, cover with tin foil and set aside to cool.
  • The batter is ready when you put a stick in the batter and it comes out clean.

Jennifer
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