Swiss Roll

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Bring on the nostalgia with a chocolatey take on a childhood classic!

8 - 10 slices

Medium 30 Minutes

Ingredients

Ingredients

For the recipe  Swiss Roll

For the Sponge:

125 g Caster Sugar
4 Mediums
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
100 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
20 g Dr. Oetker Fine Dark Cocoa Powder

For the Filling:

100 g Dr. Oetker 26% White Chocolate
300 ml Double Cream
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)

To Decorate:

100 g Dr. Oetker Fine Dark Cocoa Powder
2.5 g Dr. Oetker Fine Dark Cocoa Powder
7 g Icing Sugar (1 tbsp)

preparation

Preparation

For the Sponge

Step 1: First things first, preheat your oven to 220°C/200°C/Gas Mark 7. Lightly grease and line a 30x20cm rectangular baking tray. 

Step 2: Pop the sugar, eggs and Vanilla Extract into a large bowl and whisk on high for a few minutes until the mixture becomes thick and pale

Step 3: Sieve the flour, Baking Powder and Cocoa Powder on top and gently fold through until all the ingredients are combined.

Step 4: Pour into your prepared baking tray and smooth out to evenly cover the tray. Bake for 10-12 minutes until slightly risen.

Step 5: Place a tea towel on your work surface and pop a piece of baking parchment on top that is bigger than your baking tray and dust the paper with cocoa powder, tip your baked sponge onto the baking parchment and remove the baking tray and baking parchment from the base of the sponge. Dust the base of the sponge with cocoa powder. 

Step 6: Starting with the short edge of the sponge roll up into the baking paper, using the tea towel to help if your sponge to too warm to touch. Leave your sponge rolled up to cool.

For the Filling

Step 7: Break the White Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds and then stir, continue to melt in 10 second bursts stirring between each burst until your chocolate has melted.

Step 8: Whisk your cream and Vanilla Extract in a separate bowl until it reaches soft peaks, pour in your melted chocolate briefly whisk through to combined.

Step 9: Once your swiss roll has cooled, gently unroll and remove the baking paper. Spread your filling over the sponge and roll back up.

To Decorate

Step 10: Mix together your Cocoa Powder and icing sugar and sieve over the top of your swiss roll. 

Step 11: Pop your swiss roll in the fridge until you are ready to serve and enjoy! 

Nutritional Information for the recipe Swiss Roll

Per Serving Per 100 g / ml
Energy 1541 kJ
368 kcal
1792 kJ
428 kcal
Fat 23.66 g 27.51 g
Carbohydrate 31.68 g 36.84 g
Protein 5.28 g 6.13 g

preparation

Preparation

For the Sponge

Step 1: First things first, preheat your oven to 220°C/200°C/Gas Mark 7. Lightly grease and line a 30x20cm rectangular baking tray. 

Step 2: Pop the sugar, eggs and Vanilla Extract into a large bowl and whisk on high for a few minutes until the mixture becomes thick and pale

Step 3: Sieve the flour, Baking Powder and Cocoa Powder on top and gently fold through until all the ingredients are combined.

Step 4: Pour into your prepared baking tray and smooth out to evenly cover the tray. Bake for 10-12 minutes until slightly risen.

Step 5: Place a tea towel on your work surface and pop a piece of baking parchment on top that is bigger than your baking tray and dust the paper with cocoa powder, tip your baked sponge onto the baking parchment and remove the baking tray and baking parchment from the base of the sponge. Dust the base of the sponge with cocoa powder. 

Step 6: Starting with the short edge of the sponge roll up into the baking paper, using the tea towel to help if your sponge to too warm to touch. Leave your sponge rolled up to cool.

For the Filling

Step 7: Break the White Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds and then stir, continue to melt in 10 second bursts stirring between each burst until your chocolate has melted.

Step 8: Whisk your cream and Vanilla Extract in a separate bowl until it reaches soft peaks, pour in your melted chocolate briefly whisk through to combined.

Step 9: Once your swiss roll has cooled, gently unroll and remove the baking paper. Spread your filling over the sponge and roll back up.

To Decorate

Step 10: Mix together your Cocoa Powder and icing sugar and sieve over the top of your swiss roll. 

Step 11: Pop your swiss roll in the fridge until you are ready to serve and enjoy! 

Nutritional Information for the recipe Swiss Roll

Per Serving Per 100 g / ml
Energy 1541 kJ
368 kcal
1792 kJ
428 kcal
Fat 23.66 g 27.51 g
Carbohydrate 31.68 g 36.84 g
Protein 5.28 g 6.13 g
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