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.
- 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
- 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.
- Add in the butter, it will bubble at this point so be careful. Stir until it completely melts and combines.
- 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.
- 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.
- 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.
- 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).
- 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.
- While it cools on the new parchment, make the buttercream. Cream the butter until smooth and add the icing sugar. Beat until combined.
- Using a palette knife evenly spread the buttercream onto the cooled cake. Top with the caramel, again smooth evenly.
- Using the greaseproof paper, slowly roll it up.