Ingredients
-
3
-
1/2
-
1/4
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Chocolate Swiss Roll, I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change , Are you sure you want me to go for 400 Fahrenheit O_o, I wonder cream is 😛 Is it like butter-cream, whip-cream, I wanna know!
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Steps
|
1
Done
|
Preheat Oven to Moderately Hot (200c). Lightly Grease a Swiss Roll Tin (12 X 10inch)& Line the Base With Baking Paper, Extending the Edges Over the Two Long Sides. |
|
2
Done
|
Beat the Eggs & 1/3 Cup of the Caster Sugar With Electric Beaters Until Thick & Creamy. |
|
3
Done
|
Using a Metal Spoon, Gently Fold in the Combined Sifted Flour & Cocoa. |
|
4
Done
|
Spread the Mixture Into the Tin & Smooth the Surface. |
|
5
Done
|
Bake For 10 -12 Mins, or Until the Cake Is Just Set. |
|
6
Done
|
Meanwhile, Place a Clean Tea Towel on a Work Surface, Cover With Baking Paper & Sprinkle With the Remaining Caster Sugar. |
|
7
Done
|
When the Cake Is Cooked, Turn It Out Immediately Onto the Sugar. Roll the Cake Up from the Short Side - Rolling the Paper Inside the Cake. |
|
8
Done
|
Stand the Rolled Cake on a Wire Rack For 5 Mins, Then Carefully Unroll & Allow the Cake to Cool to Room Temperature. |
|
9
Done
|
Beat the Cream, Icing Sugar & Vanilla Essence Until Stiff Peaks Form. |
|
10
Done
|
Spread the Cream Over the Cake, Leaving a 1/2 Inch Border All the Way Around. |
|
11
Done
|
Re-Roll the Cake (without the Paper). Place the Cake Seam-Side Down Onto Serving Tray. |
|
12
Done
|
Refrigerate Until Serving - Dust With Extra Icing Sugar Before Serving. |
|
13
Done
|
Cut Into Slices to Serve. |
