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
Prep time: 50 mins
Cooking time: 10 mins
Total time: 1 hr
Skill level: Bit of effort
Costs:Cheap as chips
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
- Set the oven to Gas Mark 6 or 200°C. Sift the flour, cocoa and baking powder on to a piece of paper.
- 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.
- Pour the mixture into the tin and smooth it into the corners. Bake for 10 mins until firm to the touch.
- 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.
- To make the filling: Cream the butter; add 125g (4oz) sifted icing sugar, almonds and vanilla. Beat until smooth.
- 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.
- 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.
- 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.
- 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