Recipes Cake Recipes Roll Cakes Chocolate and Vanilla Swiss Roll Back to Roll Cakes Chocolate and Vanilla Swiss Roll Total Time 23m Prep Time 15m Bake Time 8m Serves 8 Skill Level Intermediate 2 Reviews 4 star rating Share This Chocolate and Vanilla Swiss Roll will be a certain showstopper. It makes a great alternative to the classic Swiss Roll. If you want to know the simplest way to roll your Swiss Roll without it falling apart, check out the video below. Method Preheat the oven to 200C (fan 180C, gas mark 6). Grease a 23cm x 33cm swiss roll tin with butter and line with baking parchment. With an electric mixer, whisk together the eggs and sugar until pale and thick and holds a trail when the whisk is lifted. Divide the mixture in half into two bowls then sieve 45g flour in to one and very gently fold it in with 1/2 tbsp of hot water. Sieve the remaining flour (30g) and the cocoa powder into the other half and gently fold in with 1/2 tbsp hot water with the milk. Spoon the two mixtures into to separate disposable piping bags. Snip the end off the piping bags so they pipe a 1cm trail. With the short side of the tin facing you pipe alternate stripes on the diagonal until the whole swiss roll tin has been covered. Bake in the preheated oven for 7 - 8 minutes until springy to the touch, being careful not to overcook. Dust a large piece of baking parchment with caster sugar and turn the sponge immediately out onto it, carefully remove the baking parchment that it has been cooked on and cover with a slightly damp tea towel for 5 minutes to cool. Meanwhile make the buttercream icing by whisking together the icing sugar, vanilla bean paste and butter until light and fluffy. Remove the tea towel and making sure it is cool enough so the icing doesn’t melt, spread the icing evenly over followed by the jam. Make a slight indent about 1cm in from the short end, and carefully roll up the swiss roll tightly using the baking parchment to help, finishing with the seal underneath. Let's Bake The easiest way to follow a recipe Afternoon Tea Father's Day Reviews 22 May 2020 4 star rating Very quick and easy- filled mine with cream and berry jam- delicious! 13 May 2020 3 star rating wouldnt piping it knock all the air out of the genoise?________________________________________________Hello,We have found it is fine to pipe the Genoise, you just need to treat it gently!Happy Baking! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 3 Egg(s) (free range) (medium) 75g Billington’s Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 75g Plain white flour 15g Cocoa powder 1 tbsp Milk (whole) 125g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream. ½ tbsp Nielsen-Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. 75g Butter (unsalted) (softened) 2 tbsp Raspberry jam Utensils Swiss Roll Tin Baking Paper Electric Mixer Mixing Bowl Sieve Piping Bag Tea Towel