Chocolate & Butter Cream Swiss Roll
About Chocolate & Butter Cream Swiss Roll
A soft sponge cake that uses eggs to give the softness, filled with a butter cream filling and sliced.
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Recipe Time & More
Ingredients
- 1/4 cup Sponge Cake or flour for the flour th
- 2 tbsp Corn Flour
- 2 tbsp Cocoa Powder
- 1/8 tsp Salt th, or as per taste
- 1/2 cup Sugar
- 2 Eggs
- 2 Egg Whites
- 3 Egg yolk
- 1 tsp Vanilla Extract
- 1/2 cup Unsalted Butter or cream, or frosting, or butter cream frosting butter
- 2 cup Icing Sugar
- 2 tsp Vanilla Extract
- 2 tbsp Cream
- Color any colour - i have used pink gel colour color
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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 รโ 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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Sreemoyee Bhattacharjee
5 Comments
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Such a beautiful dish! Can’t wait to try it.
This is perfect! Can’t wait to taste it.
The rolls look perfect.
Such an enticing dish! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.