One of my favourite cakes, when I was little, was the swiss roll cake (or roulade).
As I unfurled my cake, little by little I’d wonder – how did they make it? How did they get it to roll up like that around the jam or cream filling?
Swiss roll cake was always a special treat in our house, and one I’d all but forgotten about until five or so years ago when I started making them myself.
And the magic is still there. Magic of a different kind, as I say a little prayer each time I roll my cake hoping it won’t crack!
Sometimes the inevitable cracks appear, but in a way that is part of the charm of a homemade swiss roll cake. Knowing that it is homemade.
For my swiss roll cake today, sadly, my last post on Styling You, I’ve headed down the chocolate path in the form of a chocolate cherry swiss roll that is reminiscent of a black forest cake, albeit sans cream.
Cream lovers, if you truly love cream, a cream filling would work wonderfully here too. Honestly, you could use any filling you like in this swiss roll. Although I do suggest you try this chocolate cherry combination as it is utterly delicious!
The best thing though is this is the type of cake you can whip up when you have friends unexpectedly drop over and the cake is made and out of the oven in 20 minutes!
It also looks wonderfully impressive too!
So I’ll bid you all a fond farewell here at Styling You. If you’ve enjoyed my recipes please feel free to head on over to Delicious Everyday to keep up to date on all the latest recipes.
Have you mastered a Swiss Roll? Love a chocolate-cherry combination?
- 3 large eggs
- 80g raw sugar
- 1 tsp vanilla extract
- 1 tbsp hot water from a recently boiled kettle
- 40g cocoa, plus an extra 2 tbs for dusting
- 35g gluten free cornflour
- pinch of salt
- 1/2 – 2/3 cup cherry jam or conserve (I like Bonne Maman Cherry Conserve)
- 50g finely chopped 70% cocoa chocolate
- Preheat the oven to 180 celsius and grease and line a 22cm x 33cm swiss roll tin with baking paper.
- Place the eggs, sugar and vanilla extract in a large bowl and whisk with an electric mixer until the mixture is extremely pale and creamy, around 5 minutes. When the mixture resembles a creamy mousse you’re at the right point!
- Add the water and gently fold through with a metal spoon or spatula. Sift in the cornflour, cocoa, and salt and fold through gently, being careful not to knock too much air out of the whisked eggs.
- Pour the mixture into the prepared tin and tilt to distribute evenly. Bake for 10 to 15 minutes, or until the cake has shrunk back a little from the sides and springs back when touched.
- While the cake is in the oven dust a sheet of baking paper larger than the cake tin with cocoa and when the cake is done remove from the oven and immediately turn out onto the cocoa dusted baking paper. Remove the baking paper from the back of the cake and immediately, beginning at the narrow end of the cake, roll into a tight roll. Place on a wire cooling rack, seam side down, to cool completely.
- Once cooled unfurl the cake and spread the cherry jam or conserve on top, making sure to go all the way to the edges. Top with the finely chopped chocolate before rerolling the cake.
- Don’t fret if is cracks. Simply dust with more cocoa and cover with chopped chocolate. Nobody will even notice!
Editor’s note: Thanks so much to Jennifer from Delicious Everyday for sharing with us some mouth-watering recipes this year. From July, I’ll be changing up what’s here on the blog each week, giving you more of the types of blog posts you’ve asked for. Stay tuned for more details.