Chocolate Swiss Roll

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Salwaa’s Chocolate Swiss Roll

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Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
3 large eggs
¾ cup sugar
1 tsp vanilla essence
1/4 cup hot water
1 tsp oil
1 cup self-raising flour
2 tsp baking powder
3 dessert spoons cocoa powder

Butter Icing:
100g butter, softened
100g icing sugar
75g chocolate, melted

Or whipped fresh cream for the filing

Method:
Beat eggs, sugar until light and creamy. Mix in vanilla essence, oil & hot water.
Add self-raising flour, cocoa and baking powder. Mix well.
Pour into a greased rectangular baking tray. Bake in a preheated oven at 180 degrees Celsius for 8-10 minutes.

Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack.

Beat the butter and icing sugar together until light and fluffy and then beat in the melted chocolate. Unroll the sponge, spread over the butter icing or whipped fresh cream and up roll again. Serve in slices.

Use the following variation for a delicious filling:
275 g dark chocolate, broken into small pieces
300 ml fresh cream
Icing sugar, for dusting
Strawberries, to garnish
Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water. Refrigerate until cool and thickened. Unroll the sponge, spread over the cake and roll up again. Dust with icing sugar and garnish with strawberries.

Or
Spread the cake with a layer of caramel, slices of banana and whipped fresh cream. Roll up and cut into slices.
© Cape Malay Cooking & Other Delights

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Patterned Swiss Roll

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Patterned Swiss roll – my daughter, Tohierah, saw this idea on the internet and decided to make this cake. You can virtually use any design. Draw a design on a piece of paper and use it as a guideline. Try making hearts, giraffe patterns, flowers, lace patterns, dots, etc…

Ingredients For The Pattern

3 Tbsp (50g) unsalted butter, softened

⅓ cup icing sugar, sifted

2 large eggs whites

4 Tbsp cake flour, sifted

food colouring as required

Method:

Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till its hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.

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Use any pattern for your design
2
Place baking paper over your design
3
Coloured batter used for this design
4
Completed pattern – freeze until hard

 

Ingredients For The Sponge Cake

3 large eggs, separated

80g caster sugar

3 Tbsp unsalted butter, melt

4 tbsp cake flour, sifted

½ tsp vanilla essence

 ½ tsp cream of tartar
Prepare a wet towel to use once the Swiss roll has been baked.
Wet a kitchen towel
Wet a kitchen towel

Method For The Swiss Roll:

Separate the egg whites from yolks in two bowls

In the bowl with the egg whites add half the sugar and cream of tartar

Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know its ready when the peaks hold its shape but the mixture is still quite soft

In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy

Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created
Once its all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter
Swiss Roll Batter
Swiss Roll Batter
Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined
Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern
Pour the batter on top of the frozen design
Pour the batter on top of the frozen design
Pop the tray into the preheated oven at 180 degrees for seven minutes
Remove the cake from the oven, trim the edges whilst in the pan still
Trim the edges
Trim the edges
Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down
Flip the Swiss Roll onto the wet towel
Flip the Swiss Roll onto the wet towel
Roll it up and allow to cool
Roll it in the towel
Roll it in the towel
Unfold when cool and fill as desired and re-roll

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Filled with cream, multi colour heart design
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Multi colour dots design
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Filled with strawberries & cream

Patterned Swiss Roll

Ingredients For The Pattern

3 Tbsp (50g) unsalted butter, softened

⅓ cup icing sugar, sifted

2 large eggs whites

4 Tbsp cake flour, sifted

Food colouring as required

Method:

Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till it’s hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.

 

Ingredients For The Sponge Cake

3 large eggs, separated

80g caster sugar

3 Tbsp unsalted butter, melt

4 Tbsp cake flour, sifted

½ tsp vanilla essence

½ tsp cream of tartar

Prepare a wet towel to use once the Swiss roll has been baked.

Method For The Swiss Roll:

Separate the egg whites from yolks in two bowls

In the bowl with the egg whites add half the sugar and cream of tartar

Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know it’s ready when the peaks hold its shape but the mixture is still quite soft

In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy

Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created

Once it’s all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter

Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined

Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern

Pour the batter on top of the frozen design

Pop the tray into the preheated oven at 180 degrees for seven minutes

Remove the cake from the oven, trim the edges whilst in the pan still

Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down

Roll it up and allow to cool

Unfold when cool and fill as desired and re-roll.

© Cape Malay Cooking & Other Delights

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