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Title: Chocolate Swiss Roll
Categories: Cake
Yield: 1 Servings
| 3 | Eggs | |
| 2/3 | c | Sugar |
| 1 | c | Self-raising flour |
| 1/4 | c | Cocoa |
| 1/2 | ts | Salt |
| 1/4 | c | Water |
| 1/2 | ts | Vanilla essence |
| CHOCOLATE CREAM FILLING | ||
| 1 | c | Cream |
| 3 | tb | Grated Chocolate |
| 2 | tb | Icing sugar |
| 1/2 | ts | Vanilla essence |
Grease and flour a WILLOW SWISS ROLL TRAY. Line with waxed paper.
Beat eggs until thick and lemon colour. Gradually beat in sugar. Beat until thick and glossy. Sift flour, cocoa and salt together. Fold lightly into egg mixture. Lastly heat water and fold through mixture with vanilla essence. Pour into prepared swiss roll tray. Bake in moderate oven (350F/180C) for 15 to 20 minutes, or until cooked or slightly shrunken from sides. Loosen sides with a knife and turn upside down on a cloth sprinkled with icing sugar.
Roll loosely with cloth until almost cool. Unroll gently, cut off edges, spread with desired filling. Roll. Sprinkle with icing sugar and a little cocoa.
COFFEE ICE CREAM FILLING: Soften coffee ice cream slightly. Spread over Swiss Roll about 2cm thick. Roll. Wrap in plastic or foil. Freeze until ready for use. Thaw slightly, cut and serve.
CHOCOLATE CREAM FILLING: Whip together 1 cup cream, 3 tablespoons grated chocolate, 2 tablespoons icing sugar and 1/2 teaspoon vanilla essence until stiff. Spread on Swiss Roll. Roll. Wrap and chill until ready to use.
From the label of a WILLOW AUSTRALIA (R) "COUNTRY BAKE" SWISS ROLL TRAY. Typed, but not tested, by Greg Mayman, April 1998.
From: Greg Mayman Date: 04-05-98 (03:03) Doc's Place Bbs Online. (253) Cooking
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