Mix in chocolate-hazelnut spread. 30 x 20cm Swiss roll tins x 2, greased, then base-lined with greased baking paper. Add 750 ml icing sugar, 1 small egg and 5 ml vanilla essence and beat for 10 to 15 minutes in a blender until light and creamy. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily. Beat the butter in a bowl with a wooden spoon, until soft, then gradually beat in the icing sugar. Step 2 Sift flour, cocoa, salt, and baking soda together in … Step 4In a separate bowl, whisk the egg whites to stiff peaks. Recipe reprinted with permission of Julie Donald. For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Repeat from the edge farthest away, until both rolls meet in the middle. Cut down the centre between the rolls. Trim the ends and cut each roll into three so you end up with 12 mini rolls. Sift the cocoa powder into a small bowl, add the butter, vanilla and boiling water … Liam Charles’ recipe for mini chocolate swiss rolls. Step 3Put 100g of the caster sugar and the egg yolks in a bowl and whisk together until light, thick and fluffy. Step 2Make the sponge. Let cool 5 minutes. Step 9Turn out the cooled cakes onto the 2 sheets of baking paper. Preheat the oven to 325 degrees F (165 degrees C). Roll out the cake and spread filling evenly. Gradually beat in 1/4 cup of the sugar. Gradually beat in 1/4 cup of the sugar. Roll up immediately. Using a large metal spoon, fold the remaining egg whites through the mixture until fully combined. Chill for 15 minutes. Leave rolled in the towel to cool and fill with jam, cream or butter icing. Step 13To finish, melt the dark and milk chocolate together in a bowl suspended over a pan of barely simmering water. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Sift the flour, cocoa and baking powder on to a piece of paper. They need a little skill in the rolling, but are otherwise really easy to make. For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Spread the batter in the prepared baking sheet. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Spoon into the small disposable piping bag and snip the end. Add the chocolate mixture and whisk until combined. VariationsNutty mini Swiss rolls: Prepare the basic Swiss roll as described. Step 12Place the rolls, seam-sides down on a cooling rack and chill for 15 minutes to firm up. Laura Bakhtiarian November 24, 2020. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Step 7Place the tins on a wire cooling rack, cover with a damp tea towel and leave to cool completely. Fit a baking sheet with a wire rack. Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Copyright 2018 Television Food Network, G.P. This site uses cookies to offer you the best possible experience on our website. Transfer seam-side down to a rack and let cool completely. Step 14Melt the white chocolate in a bowl suspended over a pan of barely simmering water. Use about 250 ml of the mixture to fill and ice the Swiss rolls. Spread the peppermint cream over the top and towards the edges. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved. Remove the top baking sheet and parchment, then dust the top with cocoa powder. Place the cooling rack over a baking tin (to catch the chocolate) and dip, spread or pour the chocolate over each mini roll to coat. Line a 27cm x 40cm swiss roll tin with baking paper. Find the original recipe for Prue’s Chocolate Mini Rolls here. Grease and line a 16 x 28cm Step 6Divide the mixture between the 2 lined tins and level out. Dust off any excess cocoa powder. All rights reserved. Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. © 2020 Discovery or its subsidiaries and affiliates. By continuing to use our website you agree to our use of cookies. Heat oven to 180C/160C fan/gas 4. All rights reserved. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Beat 150 g margarine and 50 ml peanut butter together until creamy. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Step 8Make the filling. Nonstick cooking spray, for the baking sheet, 6 large eggs, separated, at room temperature, 1/4 cup unsweetened cocoa powder, plus more for dusting, 1 tablespoon virgin or extra-virgin coconut oil, 1/4 teaspoon pure vanilla extract, optional. Using an electric beater, whisk the eggs and sugar until light and fluffy – it should treble in volume. Preheat the oven to 200 degrees C. Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approximately 30x25cm. For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Step 1Heat the oven to 180°C/160°C fan/350°F/Gas 4. Refrigerate until ready to use. Add the peppermint essence and continue beating until white, soft and fluffy. ... Show off at dinner parties with these mini swiss rolls bathed in hazelnut sauce and chocolate and studded with nuts and little filo sails. Peel off the top layer of baking paper. Once you’ve tried these, you’ll never go back to shop-bought versions. Shimmy the pan on the counter to … Sign up for the Recipe of the Day Newsletter Privacy Policy. Method. Cut into them to expose the beautiful spiral pattern inside. Bake until the cake springs back when gently pressed, about 10 minutes. Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Mini chocolate Swiss rolls take a the classic swiss roll cake and transform it into a bite sized treat. Step 5Beat one third of the meringue mixture into the chocolate mixture to loosen. Let cool slightly. This recipe was actually pretty simple, and they taste AMAZING, however I need to practice my rolling technique! Chill at least 15 minutes to set the glaze before serving. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Step 10Take 1 sponge and, starting from the short edge closest to you (the one with the scored line), roll up the cake, stopping in the middle. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. Menz Recipes Recipe :: Mini FruChoc Swiss Roll. Whip cream, powdered sugar, and vanilla extract together in a bowl. Set aside. Bake for 12–18 minutes, until cooked through and springy. You are viewing this website with an old browser please update to a newer version of Internet Explorer. It will be a very thin layer. Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. INGREDIENTS Preheat oven to 180. grease and line with wax wrap 2 swiss roll pans 5 eggs, separated One third cup castor sugar Beat egg whites stiff..gradually beat in … Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Spray a jelly roll or sheet pan with cooking spray and line with parchment paper. Leave to set. Make these better-than-the-box mini Swiss rolls for your next party.