NO FLOUR CHOCOLATE SWISS ROLL

NO FLOUR CHOCOLATE SWISS ROLL

Ingredients for the cake

6 extra large eggs1 cup of caster sugar70 grams of sifted cocoa powder1 tablespoon of sifted cocoa powder to sift on baking parchment paper

Ingredients for the filling

250 ml / 1 tub of fresh whipping cream1 tablespoon of vanilla essence2 tablespoon of icing sugar

Method for cake.

Have two bowls ready, separate your yolks from your whites, one bowl for egg yolks and one bowl for the egg whites.

Add the caster sugar to the egg yolks and beat with electric beater for 5 minutes. Put one side.

With clean whisk attachments you whisk the egg whites till light and fluffy and shiny - about 4-5 minutes.

Now fold in your cocoa powder with the egg yolk mixture.

Now you take a spoonful of the cocoa egg mix and fold this into your egg whites, repeat this with another spoonful.

Now fold all the egg white mix into the egg yolk mix - folding with a spatula or spoon, ensuring you don't mix the air out.

Take parchment paper and place on a Swiss roll sheet pan, no need to grease. Pour cake batter on parchment paper and lightly spread the batter out evenly. Bake in a preheated oven at 170 deg C -, for a fan oven 150 deg C. For 20 minutes only. Remove from oven, allow to cool.

Now take another long piece of parchment paper and dust with cocoa powder, turn the cake, cake side down on this parchment paper with cocoa powder on it, now peel off the parchment paper from the top of the cake. You will feel now the cake is cold, springy and light.

To make the cream filling simply place all the ingredients in a bowl and whisk till stiff peaks form.

Now take the vanilla cream and spread out evenly over the cake, lift the parchment paper and press gently the edge of the cake over, now roll the cake till it forms a Swiss roll relying on the parchment paper to guide you and keep the roll together - press gently at the end of rolling the cake to ensure it's a nice round shape.

You may serve immediately or keep covered for later the day. The filling can be caramel cream, strawberries and cream or even Ganache with raspberries. Delicious!!

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