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These gorgeous little cakes take a bit of effort to make, but they’re well worth it – light and lovely, and perfect with an afternoon cuppa Feathered choc swiss roll
Makes: 8
Prep time: 50 mins
Cooking time: 10 mins
Total time: 1 hr
Skill level: Bit of effort
Costs:Cheap as chips

 

Ingredients

For the Swiss roll:

    • 90g (3oz) plain flour

 

    • 15g (½oz) cocoa powder

 

    • ½ level teaspoon baking powder

 

    • 3 large eggs

 

    • 90g (3oz) caster sugar

 

For the filling and icing:

    • 90g (3oz) butter

 

    • 375g (13oz) icing sugar

 

    • 45g (1½oz) ground almonds

 

    • Few drops of vanilla extract

 

    • 60g (2oz) plain chocolate

 

    • 33 x 23cm (13 x 9in)

 

    • Swiss roll tin, lined with Bakewell paper

 

    • Paper piping bag

 

 

Method

 

 

    1. Set the oven to Gas Mark 6 or 200°C. Sift the flour, cocoa and baking powder on to a piece of paper.

 

    1. Put the eggs and sugar in a large bowl placed over a pan of steaming water, making sure that the base of the bowl doesn’t touch the water. Whisk until the mixture thickens and the whisk leaves a good trail when lifted out. Tip in the flour mixture and fold in.

 

    1. Pour the mixture into the tin and smooth it into the corners. Bake for 10 mins until firm to the touch.

 

    1. Turn the cake out quickly on to a sheet of Bakewell paper dusted with caster sugar. Take the lining paper off, trim the cake edges, make a slit 1cm (½in) in from a short edge, then immediately roll the cake up very firmly with the paper inside. Leave, join down, to cool.

 

    1. To make the filling: Cream the butter; add 125g (4oz) sifted icing sugar, almonds and vanilla. Beat until smooth.

 

    1. Unroll the cake carefully, just enough to spread the filling over, leaving a narrow border. Roll the cake up again. Cut into 8 even slices and put these on a wire rack, over paper.

 

    1. To make the icing: From the icing sugar left, measure out 3tbsp and mix with 1tsp water in a small bowl. Spoon this into a paper piping bag.

 

    1. Melt the chocolate in a large bowl in the microwave. Beat in the rest of the icing sugar with about 4tbsp warm water to make a pouring icing.

 

    1. To decorate: Spoon about 1tbsp chocolate icing on to a cake, work it over the top with a spoon and let it run down the sides a little. Smooth over with a palette knife dipped in hot water. Pipe a swirl of white icing over the top and drag a skewer through the icing outwards in 4 opposite directions and then inwards in between, wiping the skewer on kitchen paper after each “drag”. Decorate 1 cake at a time. Leave to set before serving.

 

 

Nutritional information per portion

 

 

Fat 17.0g

 

Saturates 8.0g

 

Calories 462(kcal)