Chocolate Swiss Roll на русском
The essential baking cookbook (page 74). The recipe is reprinted with kind permission of Murdock books.
This is one of the easiest cakes I’ve ever made. Takes half an hour, looks good and tastes great. It has become a family favorite.
½ cup (125 g) caster sugar
¼ cup (30 plain) flour
2 tablespoons cocoa powder
1 cup (250 ml) cream
1 tablespoon icing sugar, plus extra, to dust
½ teaspoon vanilla essence
Preheat the oven to moderately hot 200 C (400 F Gas 6). Lightly grease the base and sides of a 30 x 25 x 2 cm swiss roll tin. Line the base with baking paper, extending over the two long sides. Beat the eggs and 1/3 cup (90 g) caster sugar in a small bowl with electric beaters until thick and creamy. Using a metal spoon, gently fold in the combined sifted flour and cocoa. Spread the mixture into the tin and smooth the surface. Bake for 10 – 12 minutes, or until the cake is just set.
Meanwhile, place a clean tea towel on a work surface, cover with baking paper and sprinkle with remaining caster sugar. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side , rolling the paper inside the roll and using the tea towel as a guide. Stand the rolled cake on a wire rack for 5 minutes, then carefully unroll and allow the cake to cool to room temperature. Trim the ends with a knife.
Beat the cream, icing sugar and vanilla essence until stiff peaks form. Spread the cream over the cooled cake, leaving a 1 cm border all around. Re-roll the cake, using the paper as a guide. Place the roll, seam-side-down, on a tray. Refrigerate, covered, for 30 minutes. Lightly dust the top of the swiss roll with icing sugar before cutting into slices to serve.
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. Marcel Boulestin