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Chocolate Swiss Roll

November 1, 2012

Mary Berry’s ‘100 Cakes and Bakes’ book recommends the Swiss Roll as a “fat-free sponge as a good alternative to a round cake at
tea-time”.  It is a long time since I attempted a Swiss Roll so I decided to make one as a quick and easy treat for the family.  I was quite pleased with the way it turned out but I do need to master the rolling technique as it cracked quite a bit.  It was an extremely light cake that tasted delicious.

4 large eggs
100g caster sugar
65g self-raising flour
40g cocoa powder
Vanilla butter icing

Preheat the oven to 220 degrees celsius

1. Grease a 33 x 23cm tin and line with baking paper.
2. Whisk the eggs and sugar together until the mixture is light and frothy.
3. Sift the flour and cocoa into the mixture, carefully folding it in.
4. Pour the mixture into the baking tin and give it a gentle shake to let the mixture find its own level.
5. Bake for 10 minutes.
6. While the cake is cooling, lay out a piece of baking paper and sprinkle with caster sugar.
7. Turn out the cake out on to the baking paper, trim the cake and make a score mark 2.5cm in from one end.
8. Spread the vanilla buttercream over the cooled cake.
9. Roll up the cake firmly from the cut end.
10. Dust with icing sugar and enjoy.




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