Welcome to the Chocolate Swiss Roll Recipe Uk This is a chocolate Swiss roll recipe that originates from the UK. It is a very simple and quick recipe to make and only requires a few ingredients. The resulting cake is light, moist and fluffy with a rich chocolate flavour.
This recipe is perfect for those who are looking for an easy and delicious chocolate cake to make at home.
This delectable Chocolate Swiss Roll is the perfect treat for any chocolate lover! Made with a rich chocolate cake and filled with a creamy chocolate ganache, this roll is sure to satisfy your sweet tooth. Best of all, it’s easy to make and only requires a few simple ingredients.
So what are you waiting for? Give this recipe a try today!
THE BEST Chocolate Cake Roll! Chocolate Swiss Roll Recipe
How Do You Make a Mary Berry Swiss Roll?
Assuming you would like a recipe for a Mary Berry Swiss Roll:
100g/3½oz caster sugar 1 tsp vanilla extract 100g/3½oz self-raising flour, sifted
2 tbsp cocoa powder, sifted 50g/2oz butter, melted and cooled Icing:
200g/7oz dark chocolate, broken into pieces 150ml/¼ pint double cream Filling (optional):
1 tbsp raspberry jam Preheat the oven to 200C/400F/Gas 6. Line a 33x23cm/13x9in Swiss roll tin with nonstick baking parchment.
Put the eggs, sugar and vanilla extract into a large bowl and whisk together until pale and creamy. Fold in the flour and cocoa powder using a large metal spoon or rubber spatula until well combined – do not overmix as this will make the sponge tough. Add the cooled melted butter to the mixture and gently fold in until thoroughly combined.
Tip the mixture into the prepared tin and spread evenly with a spatula or palette knife – be sure to reach into all of the corners. Bake in the oven for 10 minutes until risen slightly, firm to touch and starting to shrink away from sides of pan. While still warm, lay out a sheet of nonstick baking parchment dusted with caster sugar on your work surface larger than your tin (this is so that you can roll up your cake easily). Turn out your sponge onto it then carefully peel off lining paper from base of sponge (if any sticks just moisten it very slightly with water so that it comes away easily). Spread over raspberry jam if desired then sprinkle two tablespoons of caster sugar over surface of sponge (this helps stop filling leaking out later) before rolling up swiftly but tightly from short edge closest to you using nonstick paper as an aid if necessary (don’t worry if cracks appear as they will be disguised when rolled). Leave to cool completely on its paper ‘plaster cast’. For best results chill overnight before continuing. To make icing, put chocolate pieces into a heatproof bowl set over a pan of barely simmering water (bowl shouldn’t touch water) and leave until melted – stirring occasionally with a wooden spoon or rubber spatula .
Why is My Swiss Roll Rubbery?
If you’ve ever made a Swiss roll, you know that the key to success is a light, fluffy cake that rolls up easily. But sometimes, despite your best efforts, your Swiss roll can turn out rubbery. Here’s a look at why that might be happening and how you can fix it.
One common reason for rubbery Swiss rolls is over-baking. The cake should be just cooked through when you take it out of the oven – any more than that and it will start to dry out and become tough. So if your Swiss roll seems rubbery, check to see if it’s overcooked.
Another possible cause of rubbery Swiss rolls is using too much flour in the batter. When the flour ratio is off, the cake can end up dense and heavy instead of light and airy. So if you’re having trouble with rubbery Swiss rolls, make sure you’re measuring the flour correctly – too much or too little can make all the difference.
Finally, using subpar ingredients can also lead to rubbery results. Be sure to use good quality butter and eggs in your recipe – they’ll make a big difference in the texture of the final cake. With these tips in mind, you should be able to avoidrubbery Swiss rolls from now on!
How Do You Roll the Perfect Swiss Roll?
Baking a perfect Swiss roll is all about technique and practice. The key to a good Swiss roll is in the rolling – you need to make sure that you roll it up tightly, without any gaps. If there are gaps, the filling will leak out when you unroll it.
Here’s how to roll the perfect Swiss roll: 1. Preheat your oven to the correct temperature and line a baking sheet with greaseproof paper. 2. Beat the eggs and sugar together until pale and fluffy.
Add the vanilla extract and continue beating. 3. Sift in the flour and cornflour, then fold gently until combined. Be careful not to overmix at this stage or your cake will be tough.
4. Pour the mixture into the prepared baking sheet, spreading it evenly with a spatula or spoon. Make sure that the mixture reaches all four corners of the sheet – you don’t want any bare patches as these will overcook during baking and ruin your cake! 5 Bake for 10-12 minutes, or until golden brown and springy to the touch.
Allow to cool for a few minutes before moving on to step 6 – if you try to roll it up while it’s still hot, it will crack! While waiting for your cake too cool down slightly ,prepare your surface for rolling by sprinkling some caster sugar over it . Next , lay out a large piece of cling film or grease proof paper (bigger than your baking tray)on top of this sprinkle more caster sugar over this as well When your cake has cooled enough so that its no longer hot too touch but is still warm carefully upturn onto this sugary surface then peel off and discard backing parchment paper now quickly but smoothly begin rolling from one short side towards other short side using cling film/grease proof paper as an aid once rolled leave Cake rolled up in cling film/grease proof paper until completely cold around 1 hour Now its time too fill !
What Raising Agent Does Swiss Roll Use?
Swiss rolls typically use baking powder as a raising agent. Baking powder is a dry chemical leavening agent, which means it helps to produce a light, airy texture in baked goods. When combined with moisture and heat, baking powder releases carbon dioxide gas, which causes the batter or dough to rise.
Chocolate Swiss Roll Mary Berry
A chocolate Swiss roll is a light, fluffy cake that is rolled up with a rich chocolate filling. It’s the perfect dessert for any occasion!
1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder
1/4 teaspoon salt 3/4 cup granulated sugar 5 eggs, beaten
1 teaspoon vanilla extract 1/4 cup semisweet chocolate chips, melted and cooled Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10×15 inch jellyroll pan. 2. Sift together the flour, cocoa, baking powder, and salt.
Set aside. 3. In a large bowl, beat together the sugar, eggs, and vanilla until light and fluffy. Stir in the melted chocolate until well blended.
Gradually add the dry ingredients to the egg mixture, stirring until just blended. 4. Spread the batter evenly into the prepared pan. Bake for 12 minutes or until the cake springs back when lightly pressed with a finger.
James Martin Chocolate Swiss Roll
When it comes to Swiss Rolls, there is one name that stands out above the rest – James Martin. This English chef has been making waves in the culinary world for years, and his Chocolate Swiss Roll is no exception. This rich and decadent dessert is made with a chocolate sponge cake that is rolled up with a creamy filling.
It is then covered in a chocolate ganache, giving it a truly indulgent taste. If you are looking for an impressive dessert to serve at your next gathering, look no further than the James Martin Chocolate Swiss Roll. Your guests will be sure to thank you for it!
Double Chocolate Swiss Roll Recipe
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-1/4 cup all-purpose flour
-1 teaspoon baking powder
-1/8 teaspoon salt -3 tablespoons unsweetened cocoa powder -1/2 cup granulated sugar
-2 large eggs, beaten -1 teaspoon vanilla extract -3 tablespoons vegetable oil
-6 ounces semisweet chocolate, melted and cooled slightly For the filling: -1 cup heavy whipping cream
-6 tablespoons confectioners’ sugar -1 teaspoon vanilla extract Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Line a 15x10x1 inch baking pan with parchment paper. Grease and flour the paper.
2. Sift together the flour, baking powder, salt, and cocoa. Stir in the sugar. Add the eggs and vanilla; mix well. Gradually add the oil; mix until well blended. Stir in the melted chocolate. Spread evenly into the prepared pan. 3. Bake for 12 minutes or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack before filling and rolling up cake jelly roll style using waxed paper to lift cake from pan if necessary.. 4 To make filling, beat whipping cream in a large bowl until thickened.
This blog post is a recipe for Chocolate Swiss Roll. The ingredients you will need are: 1 egg, 4 tablespoons of self-raising flour, 3 tablespoons of cocoa powder, 75g caster sugar, 2 tablespoons of milk and 1 tablespoon of vegetable oil. The filling ingredients you will need are: 200ml double cream, 2 tablespoons of icing sugar and 1 teaspoon of vanilla extract.
To make the sponge, whisk the egg in a bowl until pale. Add the flour, cocoa powder and sugar to the bowl and mix together. Add the milk and oil to the mixture and stir until everything is combined.
Pour the mixture into a lined baking tin (approx 23cm x 33cm) and spread it out evenly with a spatula. Bake at 180 degrees Celsius for 10-12 minutes until springy to touch. Whilst the sponge is cooling, make the filling by whisking together all of the ingredients until thickened.
Once cooled, spread the filling over the sponge then roll up from one short side to create a log shape. Serve immediately or store in an airtight container for up to two days.