Chocolate Swiss Roll with Buttercream filling & Salted Caramel

So the Great British Bake Off has started up, and there is totally a guy stealing my vibe coughIaincough. Now a great many of you pestered me last year about applying, my friend Matt even said he was going to send in my application for me. I didn’t, and I am glad I didn’t. Yes, I can bake, but what I bake is all relatively niche and just the very first episode of this years highlighted a few things to me. I am not experienced at a great many of the more traditional techniques and bakes which are seen as “standard” things to bake.

My first example of this, the Swiss roll. I haven’t really considered making one before, and it wasn’t until they did last week that I thought; “You know what? I’m gonna give that a go.” So I’m starting with a simple one. None of the faff that some of those entrants attempted (I assume in a desperate attempt to be “impressive” in the season opener), but simply a standard chocolate Swiss roll. I’ve even gone and bought a new tray and everything.

I am pretty pleased with how it turned out for a first attempt. It cracked a tiny bit while I rolled it, partly due to rushing it and partly due to (ever so slightly) overbaking. It still held very well and rolled properly in about 95% of it. I’ve a decent amount of Salted Caramel leftover so I think I’m going to try again later in the week. I’m also tempted to give some of the biscuits a go from this week’s episode. I’ve made Caramel before on the blog but wanted to go for the saltier kind this time around.

Chocolate Swiss Roll

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Serves: 12

Ingredients

• For the Caramel:
• 200g granulated sugar
• 90g salted butter
• 120ml heavy cream
• Salt to taste
• For the Swiss Roll:
• 3 large eggs
• 75g caster sugar
• 50g plain flour
• 25g cocoa powder, plus extra to dust
• For the Buttercream
• 75g butter, at room temperature
• 125g icing sugar

Instructions

1. Start with the caramel, preferably the night before. In a medium saucepan over medium heat melt the sugar. Stirring with a rubber spatula. Lumps will form but keep melting and stirring until it becomes a see through syrup. Be careful not to let it burn.
2. Add in the butter, it will bubble at this point so be careful. Stir until it completely melts and combines.
3. Pour the cream in slowly, again, it will bubble. Mix and boil until it reduces slightly. Be careful not to let it catch. Remove from the heat and pour into a bowl. This will last in an air tight container for a couple of weeks in the fridge.
4. For the Swiss Roll. Preheat the oven to 200°C(180°C fan assisted) and line a swiss roll tray with paper. Whisk together the sugar and eggs for 5-10 minutes until it forms a pale, creamy mixture. The whisk should leave trails.
5. Sieve in the flour and cocoa powder and mix well. Be careful not to knock the air out but make sure it is well combined with no clumps.
6. Spread the mixture out evenly into the prepared pan. Using a palette knife to ease it into the corners. Place in the centre of the pre-heated oven for 10 minutes (or until the cake is springy to the touch. I could have baked mine for a minute or so less).
7. Remove from the oven and allow to cool for a few minutes in the pan, covered with a damp cloth. In the meantime, lay out a large piece of greaseproof paper and dust with cocoa powder. Transfer the cake to this.
8. While it cools on the new parchment, make the buttercream. Cream the butter until smooth and add the icing sugar. Beat until combined.
9. Using a palette knife evenly spread the buttercream onto the cooled cake. Top with the caramel, again smooth evenly.
10. Using the greaseproof paper, slowly roll it up.

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