Sunday, June 7, 2009

Chocolate Swiss Roll

D: Hey Nat, thanks for bringing cake into the office, but I can't sit and chat. I'll just take a piece and head back to my desk.
Nat: Yeh thats cool.
D walks out of the kitchen
30 seconds later D walks back in
D: Oh wow, this cake is great!! Really, How did you do this?!

I love recipes that are simple but look complicated when presented. You get that 'wow' response when they are served up, with everyone asking how you did it. My response for this one was 'its easy, really not difficult at all'. Which is true.  Swiss rolls (or jam rolls) are one of those cakes that many people find daunting, but if you follow the instructions there really isn't much to it. So please, give it a try. And once you have mastered the basics there are so many more variations to try. Add some jam, flavour the cream, change the cake... combinations are endless.

Another great week in the blog world, I had trouble narrowing down my five favourite recipes but here they are:

Chocolate Swiss Roll
Recipe from Everyday Food Autumn 2009 (the Australian Women's Day food magazine)

3 eggs
1/2 cup caster sugar, plus 1/4 cup extra
1/2 cup self-raising flour
2 tablespoons cocoa
2 tablespoons hot water
300ml cream, whipped

1. Preheat oven to moderate, 180C. Lightly grease a 26 x 32cm swiss roll pan. Line with baking paper.
2. In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick and pale. Mixture should hold its shape.
3. Sift flour and cocoa together. Fold lightly into egg  mixture, followed by water.
4. Pour mixture into prepared pan. Bake for 12-15 minutes, until sponge springs back when lightly touched.
5. Line a clean towel with baking paper. Sprinkle with extra sugar. Turn out cake onto sugar and remove baking paper. Trim edges. Roll up from long end side, using the tea towel as a guide.
6. Cool completely on a wire rack. Unroll cake. Cover with half cream. Reroll without tea towel and transfer to a serving plate. Serve sliced  with remaining cream and raspberries.


  1. yum yum yum!!! this looks like quite a treat :)

  2. Hi Nat,
    What a wonderful blog you have here! Thank you for including me in your weekly round-up. I hope you enjoy making those fortune cookies. They are a hit in my house.

  3. Hey Nat,
    Thanks so much for featuring my cupcakes,I'm really flattered :) I totally agree with your philosophy of loving to bake but loving to share with others even more. Thanks again!