Chocolate Cherry Swiss Roll, easy recipe for entertaining, great when your short of time but still want to impress your guests. You can also try Chocolate Lime with a Chilli Lime Filling for a more surprising and different twist.
- Prep Time : 25 minutes
- Cook Time : 10-12 minutes
- Yield : 8-12 slices
1 - Line a baking tray with greaseproof paper approximately 30x20cm. Preheat the oven to 200c/400F Gas mark 6.
2 -Whisk the eggs in a mixer or bowl, then add 125g of the icing sugar, whisk further for about 10 mins until the mixture becomes pale in colour and has increased in volume.
3 - Gently fold in the flour and cocoa powder, so you don't lose the air from the mixture.
4- Pour the mixture into the lined baking tray, spread evenly to the edges.
5 - Bake on the middle shelf of the oven for 10-12 mins until golden in colour and firm to the touch.
6 - Take out of the oven and leave to cool whilst preparing the filling.
7- Beat together the softned butter and remaining 250g of icing sugar to form a buttercream, it should be light and creamy when mixed together for 3- 4 mins, add a little milk if needed about a tablespoon.
8 - Dust a second piece of greaseproof paper with a little icing sugar and then very carefully lift the sponge with your hands under the paper and flip over onto the dusted piece of paper. The sponge will now have the golden side on the outside of the roll when finished. Remove the paper from the back of the sponge.
9 - Spread the buttercream mixture onto the sponge, spreading evenly to the edges.
10 - Slice the cherries into small pieces being careful to remove the stone. Lay these out on top of the butter creamed sponge, start from the outside edge working your way in.
11 - The sponge is now ready to roll, using the paper to help you roll the sponge as tightly as you can, moving the paper as you go.
12 - To serve add a dusting of icing sugar and fresh cherries. Serve with Cream.