Salted Caramel and Chocolate Swiss Roll Recipe

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serves:

6-8

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Chocolate Swiss role is a great dessert recipe choice and one the whole family will love, this easy Swiss role recipe will fast become a family favourite!

HOW TO MAKE SALTED CARAMEL AND CHOCOLATE SWISS ROLE

For the sponge:

  1. Preheat the oven to 200C/180C fan/gas mark 6. Grease and line the swiss roll tin
  2. Place the Billington’s Golden Caster sugar, eggs and Nielsen-Massey Vanilla Bean Paste into a Pyrex Mixing Bowl and whisk using the Kenwood kMix hand mixer until it has tripled in volume. When you lift the whisk out of the mixture it should fall in a steady stream and sit proudly on the surface of the mixture for at least 3 seconds
  3. Sift the flour, cocoa and baking powder over the mix and then gently fold in with a spatula until well incorporated
  4. Carefully pour this into the prepared tin and level off with a spatula, before baking in the preheated oven for 8-10 minutes, or until evenly risen and the sponge springs back when gently touched
  5. Remove from the oven an dust a piece of baking paper with cocoa powder, onto which invert the freshly baked sponge and allow to cool completely

For the filling:

  1. While the sponge bakes make the filling
  2. Place the Billington’s Light Muscovado sugar and cream into a saucepan and heat over a medium/high heat until the sugar dissolves
  3. Allow to bubble for a minute of two, before pouring onto a large plate to cool
  4. When cool, beat the Stork in a Pyrex Mixing Bowl then slowly whisk in the caramel sauce until thick and well incorporated. This should hold its shape so make sure that the caramel sauce was complete cool before adding to the Stork
  5. Smooth the filling over the cooled sponge, leaving just a centimetre or two at one of the shorter ends, then roll up the sponge along the length, into a tight spiral.

John Whaite has created a series of recipes, designed to encourage everyone to rise up and join the baking revolution during National Baking Week (14th-20th October 2013). Visit www.nationalbakingweek.co.uk for more baking recipes, hints and tips

Ingredients

  • For the sponge:
  • 90g Billington's Unrefined Golden Caster Sugar
  • 3 large eggs
  • 1 tsp Nielsen-Massey Madagascan Vanilla Bean Paste
  • 75g plain flour
  • 15g cocoa powder, plus extra for dusting
  • ½ tsp baking powder
  • For the filling:
  • 125g Billington's Unrefined Light Muscovado Sugar
  • 75ml double cream
  • 75g Stork, softened but not melted
  • ½ tsp salt
  • Equipment:
  • 30x20cm/12x8-inch swiss roll tin
  • Kenwood kMixHand Mixer
  • Pyrex Mixing Bowl

Method

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