This delicious traditional Swiss Roll by The Great Australian Bake Off contestant Noel is perfect for afternoon tea.
For the cake, preheat oven to 170°C fan-forced. Separate whites from yolks. Using an electric stand mixer, whisk whites to soft peaks; slowly add sugar and then the 5 yolks. Fold in sifted flour and lastly water and vanilla. Bake in a large slab tin. Bake until silent to the ear and leaving sides of tin or until cooked when tested. Turn out onto a baking paper-lined damp tea towel that has been scattered with sugar and roll.
For the chantilly cream, add icing sugar and vanilla to whipped cream, to taste.
For the dark chocolate ganache, heat cream on stove, add chocolate and beat until smooth.
For the raspberry jam, crush raspberries with a potato masher and place in a saucepan. Add lemon juice bring to boil. Reduce slightly. Remove from heat. Add sugar. Bring slowly to the boil and sugar is dissolved. Boil until set when tested.
Assembly Unroll and spread sponge with some jam and then top with chantilly cream and roll up. Coat top of roll with enough ganache to cover.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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