Scrummy & Super Easy Choc Swiss Roll

Hello again honeys,
Rainy miserable day yesterday, so while working through loads of laundry, I got a bit fed up and this happened.....

Hubby had a slice with a cuppa and said he was "well chuffed" - translation for non Scots - he liked it😊  Bless him! I often wonder if he'd even tell me if he hated anything I made for him.  I'm a very lucky lady honeys 💗

Wanna make some lovely, and super easy, Swiss roll to have with a cuppa? Let's get started then.....

Ingredients:

For Swiss Roll:

65g sugar
55g plain flour
20g cocoa powder (or roughly 2 heaped tablespoonsful)
3 medium eggs

For Choc Cream Cheese Frosting/Filling:

50g butter or margarine
100g Philadelphia cream cheese
200g Icing sugar
1 large spoonful of cocoa powder

NOTE: This is what I used as filling this time around but use whatever appeals :) whipped cream, strawberry jam, buttercream frosting, seriously honeys, use what you love :)

Directions:

1. Preheat oven to 180C/350F

2. Fetch a rectangular baking tray, I used a 32cm one but size isn't hugely important honeys.

3. Cut two sheets of baking paper/parchment a little larger than your baking tray. Grease one sheet and place (greased/oiled side up) onto your baking tray.

4. Measure out your ingredients. Sifting your plain flour & cocoa through a sieve into one bowl to remove lumps & add air.

5. Add the eggs to the mixing bowl containing your sugar and mix until they become thick and fluffy. I used an electric mixer to save my achey hands.

6. Next, gently add your flour & cocoa powder.

Gently fold though with a spoon/spatula until completely combined. Making sure all of the powder is completely mixed, you don't want powdery lumps eeww! If you want to use a little mixer on its lowest setting.

7. Pour mixture onto your greased baking paper/parchment which will push the paper into your baking tray.

8. Place your baking tray into your pre-heated oven, middle shelf, for 8-10 minutes, check after 8 minutes or so. Don't allow it to overcook. If you insert a knife and it comes back out "clean" it's done.  It should feel "springy" to the touch (be careful not to burn your finger honeys!)

9. Remove from oven carefully & place baking tray on a cooling rack. Sprinkle a little sugar over the surface.

 Don't worry if your Swiss roll isn't perfectly rectangular dear ones, we'll fix that later.

10. Fetch the other sheet of baking paper/parchment you cut earlier and place on top of your Swiss roll, be careful not to burn yourself it will still be warm.

11. Next cover the additional sheet of parchment with a clean tea towel.

12. Very carefully turn the baking tray over so that the tea towel is on the bottom and everything is inverted.

13. Remove the baking tray carefully, it may still be hot.

14. Carefully peel back just a little of the baking paper/parchment and using a knife make an indent straight across the sponge. Be careful not to cut right through, this indent is only to allow you to begin to roll your sponge up.

15. Replace the baking paper/parchment and turn cooling rack around so that you have the end of the Swiss roll sponge with the light folding indent facing you. Carefully roll the sponge up including all three layers (two layers of baking paper/parchment & tea towel.)

16. Once rolled, leave to cool for 10-15 minutes.

17. Once cooled, gently unwrap your Swiss roll and gently peel away your top layer of baking paper/parchment.

18. Spread your filling evenly across the top of your Swiss Roll. 

Filling Choices...

As I said above honeys, what you choose as your filling is entirely up to you. I've previously used whipped cream, strawberry jam (I should say here that one layer of strawberry jam with an additional layer of whipped cream on top before rolling is beyond luxurious - yum!) or buttercream frosting, anything you like :) 

For this one I made a choc cream cheese frosting with cream cheese, sugar, butter & a little cocoa. 

For a vanilla version of my cream cheese frosting method please click here honeys, for the chocolate version simply add cocoa powder. 

19. This is a personal thing, so is completely optional but before rolling I usually sprinkle a little sugar across the surface of the filling, no clue why, I just always have :) That's why you see it in the following photo. Just in case you wondered what's that on the filling :)

Again beginning at the end you made the folding indent, very carefully fold your Swiss Roll. This is the exciting bit :)

Seriously don't worry too much about it honeys, have fun. If you end up with breaks or cracks, well so what? it's so yummy it'll be all eaten up and no one will notice anyway. If it really matters to you and dreaded cracks do appear, cover in icing or drift some icing sugar over the top to disguise it :)

20. Once rolled, decorate if you want to and then pop the kettle on and enjoy with a cuppa :) I dusted this one with icing sugar and then decorated with little red sugar roses :)

Remember I said earlier not to worry about rough edges or edges not being even? If you want a clean edge at either end of your Swiss Roll simply chill in the fridge for an hour or so, then use a sharp knife & cut a very narrow slice from each end. Ta dah!

So, that's it dear ones. Feeling inspired to grab a pinny and head for the kitchen? Whatever you're doing this weekend, I hope you have a fabulous time. I'm working late shifts all weekend so till next time honeys, sending heaps of hugs and missing you already xx