Today, we’re learning how to make a Chocolate Swiss Roll!
Have you ever looked at one of these and just thought “nope too hard”? Well I assure you they aren’t complex in the slightest. In fact they’re rather easy to make, it just takes a little patience.
So let’s go ahead and make this Swiss Roll. I’ll be here every step of the way.
First you’re going to make that creamy vanilla cream that is spread so thickly in between the cake. It’s super easy, just blend everything in a high powered food processor or blender until you have a smooth cream, then transfer it to a bowl and chill in the fridge so it can thicken.
The cream isn’t too sweet, spreads very well and if you have any leftover you can eat it on it’s own or top it on pancakes! Yum.
The roll is also very simple to make, the trick comes when it’s time to roll. I won’t lie, I messed it up while rolling this the first few times, only to come to the realisation that this isn’t the exact same as a traditional egg based swiss roll. This Chocolate Swiss Roll has to be handled a little differently because it doesn’t have the same elasticity that are created from the eggs.
So I took a different approach. Instead of leaving the roll to cool completely in a rolled up shape, I rolled it up, left it there for 3 minutes so it had time to create a “memory”, unrolled it, spread the cream on while it was semi-warm and then rerolled it, very gently, back up. Finally it worked!
Share this Chocolate Swiss Roll with your friends and on the off chance the roll does break while you’re handling it, don’t worry! Just make a trifle instead. That’s what I did with all my other failed attempts, which you can see here.
- Swiss Roll
- - 3 tablespoons (60g) apple sauce
- - ½ tablespoon (5g) flaxseed meal
- - ¼ cup (50g) Natvia
- - ½ cup (120mL) soy milk
- - ¼ teaspoon apple cider vinegar
- - ¼ cup (30g) cacao
- - ½ cup (75g) plain flour
- - 1 teaspoon baking powder
- Vanilla Cream
- - ½ cup (75g) cashews, soaked in water overnight
- - ⅓ cup (110mL) maple syrup
- - ⅛ teaspoon salt
- - 1 teaspoon vanilla powder
- - ⅓ cup (50g) coconut oil, melted
- - ½ cup (105g) coconut cream, refrigerate overnight and only use the thickened part at the top of the can
- Begin by making the Vanilla Cream. In a high powered food processor or blender, process everything but the coconut cream, until it's smooth. Add in the coconut cream and blend on a low speed to combine. Transfer cream to a bowl, cover and chill for 40-60 minutes to firm.
- After the cream has chilled make the Swiss Roll. Preheat the oven to 175°C/347°F and line a baking tray with grease proof paper.
- In a medium sized mixing bowl, combine the the apple sauce, flaxseed meal, Natvia, soy milk and apple cider vinegar. Sift in the cacao, flour and baking powder. Gently fold into the wet ingredients. Evenly spread mixture onto the lined baking tray to make a 26x23cm rectangle. The mixture will be thick enough to hold it's shape and not spread everywhere. Bake in the preheated oven for 10 minutes.
- As the cake bakes, lay down a clean tea towel and place a piece of baking paper on top. Dust the paper with cacao powder, this will help the roll from sticking. Once the cake comes out of the oven immediately flip it onto the dusted paper and peel off the top layer of baking paper the cake cooked on. Beginning with the narrow end, carefully and slowly roll the cake up with the towel. Don't roll it too tightly otherwise it will break.
- Leave for 3 mins to cool slightly and create a "memory". Carefully unroll and when the cake is slightly warm, evenly spread over the vanilla cream all the way to the edges. Very gently roll the cake back up without the paper or towel but use them as a support to help you re-roll it. Cover with a towel and place in the fridge to chill for 20 minutes before serving.
Store covered in the fridge for up to 7 days.
Adapted from Sally's Baking Addiction.