I haven't made many swiss rolls before, mainly because they seemed to difficult, they're not! This one was quick and easy and very moist too and it definitely won the whole family over. It was a decadent treat for a Saturday night dessert but one I'm sure we will be doing again. Next BBQ or dinner we go to I think I will also add this to the menu. If you are not a fan of caramel (I know those people do exist) you could easily whip up a strawberry sauce or jam and it would be equally gorgeous. Or perhaps instead of doing the ganache on the outside put it on the inside - the possibilities are endless. However you make it I'm sure you will love it too. Eb x
- 3 large free range eggs
- 125g caster sugar
- 60g plain flour sifted
- 30g cocoa (or cacao) sifted
Preheat oven to 200deg and oil and line a swiss roll tray or baking tray (34cm x 24cm).
Put the butterfly in your bowl and add eggs and sugar. Mix on Speed 4 for 40 seconds. Remove butterfly and add sifted flour and cocoa. Mix on Interval for 15 seconds (do not over mix). Spread mixture into tray and cook for 10 minutes. Be careful not to overcook.
While it’s cooking lay another piece of baking paper on a board and sprinkle with caster sugar. As soon as cake is ready remove from oven and lay cake side down on sugar. Remove the baking paper it was cooked on and roll up the swiss roll in the baking paper and sugar (roll from the short side). Set aside to cool.
Salted Caramel Sauce
- 15g butter
- 150g brown sugar
- 10g plain flour
- 200g milk
- 20g treacle (or golden syrup)
- 2 egg yolks
- Pinch salt
Add butter to the bowl and melt for 2 minutes at 50deg on Speed 5. Add remaining ingredients and cook for 10-15 minutes at 100degs on Speed 3 (no MC). Leave to cool.
Note: I was cooking the sauce at a lower temp initially but ended up increasing it to make it thicken. The above is how I will try it next time but I have not tested it as yet. I’d recommend doing it for 10 minutes and see if it has thickened enough. If not cook for a further 5 minutes.
- 100g dark chocolate
- 80g cream
Add to bowl and cook for 2 minutes at 50deg on Speed 4. Set aside to cool.
When all your ingredients are cool enough, unroll your cake and spread the caramel over it then re roll (without the baking paper!). Spread the ganache over the top. The caramel will seep out but it makes enough sauce to have some to serve on the side. I recommend cutting your cake and drizzling more sauce over the top and have a dollop of double cream on the side.