I love to bake and one of my favourite treats is Choc ‘n’ Orange Swiss roll. I’ve made it lots of times now and managed to perfect it so that it doesn’t crack when I roll it! My people love it. Myself included So It doesn’t last very long!
Today I thought I would share it with you (hypothetically of course) there isn’t enough for you guys! Anyway I made it today and here’s how.
- 3 large eggs
- 100g caster sugar
- 75g plain flour
- 25g cocoapowder
- 15 ml hot water
- 75g softened butter
- 175g icing sugar
- 50ml double cream
- 60g chocolate
Break up the chocolate into a bowl. Heat the cream in a saucepan and pour over the chocolate. Keep stiring until it blends together and becomes a good chocolate colour and smooth. Leave to cool a little before placing in the fridge to thicken up. Stir it occasionally while it’s cooling, I find this speeds up the process!
Set the oven to 220F or gas 200F
Line the base of a standard sized Swiss roll tin with baking parchment.
Crack the eggs into a bowl with the sugar and whisk until thick and light in colour. It’s best to use an electric stand mixer if you have one as it will take around 10 minutes to thicken up. A good excuse to use my beloved Kitchenaid! The mixture should leave a trail when you lift the whisk. I find the thicker it is at this point the less likely it is to crack when it’s baked and rolled.
Sieve the flour and cocoa powder into the egg mixture and fold in gently with a metal spoon. Once it’s all blended together pour in the hot water and gently stir it in.
Have ready the lined Swiss roll tin and pour in the mixture. Smooth it out and into the corners.
Place on the middle shelf and bake for around 7 minutes.
Have ready a sheet of baking parchment and straight away turn it out of the tin onto the paper. Peel off the top layer of parchment. Then carefully roll up the cake, the parchment will form part of the roll so it won’t stick to itself. Leave to cool.
For the filling I use the chocolate ganache and orange flavoured/coloured butter cream. Make the butter cream by whisking it up with the icing sugar then add orange flavouring and colouring. I use only natural products. Once you have the desired colour/taste and your cake has cooled completely you can go ahead and spread the buttercream then the ganache on top. Finally very carefully roll it up using the parchment as a guide. Next all you have to do is sprinkle with caster sugar and enjoy! Or if you’re strong willed pop it in the fridge for an hour as it’s much easier to cut when cold.
Hope you love it!!