Mini Swiss Rolls Recipes

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SWISS ROLL



Swiss Roll image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 7

4 eggs
4 1/2 ounces caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners'), for dusting
2 tablespoons warm water
1 teaspoon vanilla extract
4 1/2 ounces all-purpose flour
6 tablespoons raspberry or strawberry jam
8 ounces heavy cream, whipped

Steps:

  • Despite appearances, Swiss rolls are in fact very simple to make. The cake itself has no butter in it, so you can feel justified in spreading it with lashings of jam and whipped cream. Use any kind of jam you like; apricot or blackberry, for instance, would do just as well as raspberry or strawberry.
  • Preheat the oven to 375 degrees F.
  • Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
  • In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
  • Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
  • Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
  • Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
  • Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
  • When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.

Provided by VTP

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 6

Number Of Ingredients 13

cooking spray
¼ cup all-purpose flour
¼ cup cocoa powder, or more as needed
¼ teaspoon salt
⅛ teaspoon baking soda
3 eggs
¼ cup white sugar
½ teaspoon vanilla extract
2 ½ tablespoons melted butter
¾ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon vanilla extract
⅛ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
  • Sift flour, cocoa, salt, and baking soda together in a medium bowl.
  • Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
  • Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
  • Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g

CHOCOLATE PEPPERMINT MINI ROLLS



Chocolate peppermint mini rolls image

If you're out to impress at a coffee morning, try these easy chocolate mini rolls. The buttercream contains peppermint extract for a real flavour punch

Provided by Miriam Nice

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 12

butter for the tin
3 eggs
100g golden caster sugar , plus extra for dusting
80g plain flour
2 tbsp cocoa powder
½ tsp baking powder
¼ tsp vanilla extract
300g dark chocolate
125g butter , softened
125g icing sugar
1 tsp milk
few drops peppermint extract

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with a piece of baking parchment and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and very pale.
  • Fold the flour, cocoa powder, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.
  • Gently scrape the mixture into your prepared Swiss roll tin with a spatula then smooth it out so it fills the tin evenly. Bake in the oven for 15 mins or until puffed up and springy when you touch it.
  • Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle. Run a rolling pin over it very gently to slightly flatten it, then carefully roll up the sponge along the longest edge while it's still warm (keeping the baking parchment attached). Take it halfway in, stopping when you get to the middle, then turn it around and start rolling from the other side to meet your first roll - just as you would making a scroll or palmier biscuits. Leave to cool completely in its rolled-up shape. Clean the electric beaters.
  • While the sponge cools make the buttercream. Put the butter in a bowl with half the icing sugar, milk and peppermint extract. Beat well with a wooden spoon until smooth then stir in the rest of the icing sugar and switch to using the electric beaters and whisk up until pale. Taste a bit and add more peppermint extract if you like. Set aside somewhere cool until needed.
  • Once the sponge is cold, slice it through the middle where the two rolls meet and uncurl them. Carefully spread or pipe the buttercream on top of each length of sponge in an even layer. Smooth it out with a palette knife or the back of a spoon then roll it up again as tightly as you can. Trim off the ends and cut each roll into 6 equal-sized sections. Chill them in the fridge on the tray while you prepare the topping.
  • Melt the chocolate, either in a bowl set over a pan of simmering water or in the microwave (checking and stirring it every 30 secs until melted).
  • Take the mini rolls out of the fridge then spoon the melted chocolate over them to cover them completely. Sit them on baking parchment until the chocolate has set firmly then serve. Keep in an airtight container in a cool place for up to 1 day.

Nutrition Facts : Calories 348 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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