Swiss Roll
- Contains Eggs
- Contains Wheat
Ingredients
- 3 tbsp cocoa powder
- 2oz plain flour
- 1 tsp baking powder
- 4 eggs, yolks and whites separated
- 2oz caster sugar
- 33cm x 23cm shallow tin
Instructions
Step 1
Preheat oven to 175°C. Line a 33cm x 23cm shallow tin with baking parchment.
Step 2
Sift the flour, cocoa powder and baking powder together and set aside.
Step 3
In a large bowl, add egg whites. Attach the hand mixer attachment to the power base then assemble the whisk. Select power to begin whisking on speed 1 slowing increasing to speed 5 until stiff peaks have formed about 2 minutes. Set aside.
Step 4
In a large bowl, add egg yolks and sugar. Remove the whisk and assemble the beaters. Select power and press the up arrow and mix starting on speed 1 slowing increasing to speed 5. Beat egg yolks with sugar until pale in colour and increased in volume.
Step 5
Fold egg whites into yolks, then very gently fold in flour mixture until fully incorporated.
Step 6
Pour the mix into prepared tin and distribute it evenly using a knife. Bake for 14 minutes.
Step 7
Once the cake is baked, take it out of the oven. Place it on a clean damp tea towel, remove baking parchment and roll it up while still warm. Allow it to cool rolled up.
Step 8
When cooled down, unroll the cake, and evenly coat it with a cream filling of your choice. Roll it back up and serve sliced.