The Swiss roll is a popular and well-loved cake in South Africa. I know I have shared many a cups of coffee and a slice of Swiss roll with family.
So, when I found this chocolate and coffee Swiss roll recipe, I just knew I had to share the coffee-infused wonder with my fellow coffee lovers. Continue reading to see what you need to make this delicacy, and just how to make it. Have some fun!
Serves: 8-10 coffee lovers Prep time: 40 mins Oven time: 20 mins Total time: 60 mins
For the sponge
- Butter or vegetable oil for greasing
- 6 large eggs, yolk and egg whites separated
- 150g golden caster sugar
- 50g cocoa powder, plus extra to dust
- 50g dark chocolate, melted, to decorate
For the coffee cream filling
- 175ml double cream
- 35g icing sugar, sifted
- 1-2 tbsp strongly brewed coffee, cooled
- 15g chocolate covered coffee beans, finely chopped, plus extra, roughly chopped, to decorate (optional)
- Heat the oven to 180°C. Grease and line a 30cm x 20cm swiss roll tin/baking tray with baking paper. Put the egg yolks and sugar in a large bowl and whisk with an electric hand mixer until the mixture is thick and pale, and leaves a ribbon from the whisk when lifted. Sift in the 50g cocoa, then fold in with a metal spoon or balloon whisk.
- In a separate bowl, beat the egg whites with the mixer until the mixture forms soft peaks – it should just peak and flop over when you lift the beaters. Fold the whites into the yolk mixture with a balloon whisk or metal spoon, starting with a heaped tablespoonful to loosen the mix, then adding the rest in thirds. Be careful not to knock the air out.
- Gently pour the mixture into the prepared tin/tray and bake for 15-20 minutes until risen and springy to the touch. Remove from the oven and leave to cool slightly in the tin.
- Turn the sponge out onto a sheet of baking paper dusted liberally with cocoa powder. Peel off and discard the attached baking paper from the tin. While still warm, gently but firmly roll up the sponge, starting at one of the shorter edges, using the cocoa dusted paper to help you, so you have a short, fat roll. Set aside.
- To make the filling, combine the cream, icing sugar and coffee in a mixing bowl. Taste to check the flavour – depending on the strength of your coffee you may want to add more sugar (or more coffee). Whip the cream until it forms soft peaks. Fold through the 15g chocolate-covered coffee beans (optional).
- Unroll the sponge, then spread with the cream, leaving a 1-2cm border. Using the paper to help you again, take a grip on one of the short ends and roll up the sponge as tightly as possible over the cream – you want a really good swirl once you cut into it. Sit the roll on its seam, wrapped in the cocoa-covered paper, and chill for 1 hour or overnight.
- Take the swiss roll out of the fridge 1 hour before serving. Remove the baking paper, then dust over a little more cocoa to even up the coating. Drizzle the melted chocolate over the top as you please, then top with extra chopped chocolate-covered coffee beans (optional).