Made this simple swiss roll for my husband to have it with evening tea. Confession time: My daughter and I finished it off before he came. :-) Never knew a swiss roll is such an easy one.
- 3 medium eggs
- 75g caster sugar
- 75g plain flour
- 25g Cocoa Powder
1. Preheat the oven to 200⁰C, gas mark 6. Grease and line the Swiss roll tin with baking parchment.
2. Using an electric hand mixer, whisk the eggs and sugar together in a large bowl until thick and creamy and leaves a trail. Sieve the flour and fold into the mixture.
3. Using a piping bag (As shown in figure- I used normal butter paper to make a piping bag), draw the required pattern on the butter paper.Put it in freezer for 10 mins. (Recommended to first draw an outline (dots) and put in freezer for first 10 mins and later draw the inner part and again put the whole tray in freezer for 10 mins. I was impatient and didn’t draw outline. So, my batter some what started spreading and it hasn’t got the right pattern.
4. Now mix remaining batter with cocoa powder. Make sure there are no lumps and pour the mixture
5. Place into prepared baking tin and level it .Bake for 10-12 minutes until springy to the touch.
6. Once cake is ready, trim the edges.Cool on a wire rack.
5. Make butter cream icing , spread it on the cake and roll it. Serve in slices.