Chocolate &Amp; Butter Cream Swiss Roll - Plattershare - Recipes, Food Stories And Food Enthusiasts

Chocolate & Butter Cream Swiss Roll

December 15, 2017
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4.3
7 Votes
Desserts
Prep Time
0h
10m
Cook Time
0h
6m

Cuisine

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Recipe Taste

Not Specified

Yield / Serves

6 Servings

Category

About Recipe

A soft sponge cake that uses eggs to give the softness, filled with a butter cream filling and sliced.

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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.

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Tags
butter cream cake egg eggs swiss roll
Sreemoyee Bhattacharjee

Sreemoyee Bhattacharjee

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