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Chocolate & Butter Cream Swiss Roll

4.30 from 7 votes
Chocolate & Butter Cream Swiss Roll - Plattershare - Recipes, food stories and food lovers

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A soft sponge cake that uses eggs to give the softness, filled with a butter cream filling and sliced.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Served AsDesserts
CuisineConfectionery
Servings 6
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Ingredients
  

  • For the sponge : Cake flour - 1/4 th cup
  • Cornflour - 2 tbsp
  • Cocoa powder - 2 tbsp
  • Salt - 1/8 th tsp
  • Sugar - 1/2 cup
  • Eggs - 2
  • Egg whites - 2
  • Egg yolks - 3
  • Vanilla extract - 1 tsp
  • Butter cream frosting : Unsalted butter - 1/2 cup
  • Icing sugar - 2 cups
  • Vanilla extract - 2 tsp
  • Cream - 2 tbsp
  • Color any colour - I have used pink gel colour
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Instructions
 

  • Sieve the flour, cocoa powder, Cornflour, salt together. Keep aside. Remove 1 tbsp out of the sugar and keep aside too.
  • Whisk the eggs, yolks, sugar and vanilla extract together until it is pasty and falls back like ribbon.
  • Add the flour mix in 2 parts into the egg mixture, fold it in.
  • Now whisk the egg whites with the 1 tbsp of sugar, till it reaches firm peaks. Mix this into the flour mix.
  • Pour this into a rectangular tin (43 cm × 30 cm) lined with butter paper.
  • Bake this for 6-7 minutes in a preheated oven at 220 degree Celsius. Sprinkle icing sugar on the sponge after it is removed immediately.
  • Invert it on another sheet of butter paper and remove the bottom lining. Roll the sponge cake along with the paper and cover it with a foil, leave it to cool.
  • Now for the filling, whisk butter until soft, add the sugar and whisk until fluffy. Add the vanilla, cream and the colour. Give it a mix.
  • Once the cake is cold, spread the icing on it and roll it. Chill and cut into pieces.
Tags cake recipesegg recipes

Please appreciate the author by voting!

4.30 from 7 votes
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Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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