Chocolate & cherry Swiss roll
5
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 10 • Difficulty: Easy
Swiss rolls are easier to make than you might think. The trick is to roll up the cake in a kitchen towel while it's still warm. As the cake cools, it forms the rounded shape you need. Then you unroll the cake, fill it with the cream and fruit and roll it right back up! This impressive dessert is ready in less than 1½ hours and most of that time is for cooling.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Plain White Flour
60 g
Cocoa Powder
20 g
Baking powder
1 teaspoon(s), level
Salt
½ teaspoon(s)
Egg, whole, raw
4 large, raw
Caster Sugar
100 g
Instant Coffee
2 teaspoon(s), heaped
Vanilla Extract
1 teaspoon(s), level
Low Fat Spread
2 tablespoon(s), melted
Low Fat Soft Cheese
110 g
Icing Sugar
2 teaspoon(s), level
Cherries
80 g
Instructions
1
Preheat the oven to 160°C, 140°C fan, gas mark 3. Grease and line a 33 x 22cm Swiss roll tin with baking paper. In a small bowl, whisk the flour, cocoa, baking powder and salt. Using an electric mixer, beat the eggs, sugar, coffee, and vanilla until light in colour. Add the butter and whisk until combined. Add the dry ingredients and using a spatula, fold just until combined and smooth with no lumps. Pour into the prepared tin and bake for 8-10 minutes until firm.
2
Lay a damp tea towel on a work surface and top with a piece of baking paper larger than the sponge. Carefully invert the sponge on to it.
3
Score a line about 2cm from the edge of one of the shorter ends of the sponge. Starting here, use the baking paper to help you roll up the sponge tightly. Leave to cool.
4
To make the filling, mix the cream cheese and icing sugar in a small bowl until smooth.
5
Unroll the sponge and spread with the mixture (leaving a 1cm border). Sprinkle the cherries on top. Carefully re-roll as before, so that the join is underneath. Cut roll into 10 slices to serve.
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