Chocolate sponge, salted buttercream and chocolate ganache frosting all rolled into a swiss roll recipe that dreams are made of.
Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a swiss roll tin (about 25cm x 35cm) with baking paper. To make the sponge, whisk the 3 egg whites in a clean bowl until soft peaks form, then add the cream of tartar and whisk until stiff. In a separate bowl, whisk the 3 egg yolks and the 100g caster sugar until thickened and pale yellow. Add the milk, then whisk again until just combined.
Sift the cocoa powder, flour and fine salt onto the egg yolk mixture then, using a large metal spoon, fold in until well combined. Gently fold in the egg whites, one third at a time, until well mixed, being careful not to knock out too much air, then pour into the prepared tin. Bake for 15 minutes until the top is springy and the sides begin to come away from the tin.
Leave the sponge to cool in the tin for 10 minutes, then transfer to a cooling rack. While still warm, roll the sponge up from a short end (with the baking paper on), leave to cool completely, then unroll carefully. This will help when rolling the cake.
Mix caramel and double cream. Add 1/2 teaspoon of salt. Store in fridge until ready to use.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 147 | ||
Calories from Fat: 68 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 143.4mg | 44 % | |
Sodium 115.8mg | 4 % | |
Potassium 82.5mg | 2 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 15.3g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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