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Swiss rolls

The Swiss Roll starts with a well-made sponge cake, lighter than air and spread in a thin sheet. In order to be flexible, it can’t be over-baked, hence the oven must be hot to reduce the baking time.

As soon as it is baked, dust with icing sugar to form a fine syrup layer on top as this helps soften the cake.

Cover immediately with baking paper and a tea towel, then roll up and set aside to cool. It is only by rolling the sponge when just baked that the eventual shape can be made.

Method

Preheat oven to 180°C. Sift the flour, cocoa and baking powder together, the set aside.

Place the egg whites in the bowl of an electric mixer and whisk on high speed for 1 minutes, until light and frothy. Add the sugar and continue whisking until soft peaks forms.

Lightly whisk the yolks, then fold into the meringue. Add the flour mixture and stir together very gently. Spread in a rectangle on a lined oven tray and bake for 8-9 minutes until just firm to touch.

Remove from the oven, dust with icing sugar, then place a sheet of non-stick paper on top. Roll up loosely, then wrap the roll in a tea towel and set aside to cool.

Combine the almonds and chocolate in a food process or and pulse to chop. Pour 150ml cream into a small saucepan and boil over a medium heat.

Pour into the food processor with the motor running and puree until smooth. Fold in the rum. Set aside to cool.

Unwrap the sheet sponge and lay on a clean piece of non-stick baking paper. Spread with the chocolate sauce. Whip the remaining cream to stiff peaks and spread over, then roll up tightly from the short end, using the paper to help lift and roll.

Chill briefly, then slice and serve.

Submitted by
Fast Ed