Earlier this week, I blogged my lemon swiss roll, and so the making and blogging of this represents all the swiss rolls complete! Hurrah! I must say, out of the three, this was my favourite because it felt more like a good choice for pudding, probably due to the use of cream in the middle. Instead of using the blackberry jam I used raspberry and it turned out to be very nice.
- 4 large eggs
- 100 g caster sugar
- 65 g self-raising flour
- 40 g cocoa powder
For the filling:
- 3 tbsps blackberry or raspberry jam
- 150 – 300 ml whipping or double cream, whipped
- Preheat the oven to 220C/fan 200C/gas mark 7. Grease a 13×9″ swiss roll tin and line with baking parchment.
- Whisk the eggs and sugar in a large bowl until the mixture is light and frothy; the whisk should leave a trail when lifted out (this does take a bit of time, don’t rush it!). Sift the flour and cocoa powder into the mix and carefully fold them in at the same time. Turn into the prepared tin and give it a shake (gently – not so it goes over the walls!) so that it finds its natural level and spreads evenly to the corners.
- Bake in the oven for 10 minutes or until the sponge starts to shrink from the edges of the tin. As the cake is cooking, lay out a piece of baking parchment (a little bigger than the size of the tin) on a work surface and sprinkle it with caster sugar.
- Invert the cake onto the sugared parchment as soon as it is removed from the oven; quickly loosen the parchment on the bottom of the cake and peel it off.
- Trim the edges with a sharp knife and make a score mark 1″ from one shorter edge, DON’T CUT THROUGH! Roll it up carefully from the cut end with the parchment inside, and leave to cool.
- While the cake is cooling, begin to warm the jam gently in a small pan until it is of a spreading consistency. Make sure the jam isn’t too hot otherwise it will just be absorbed by the sponge and you’d have wasted your time.
- When cool, carefully unroll it and remove the parchment. Spread with jam and the cream and reroll; you can do it!