Add the chocolate mixture and whisk until combined. Spread batter evenly into prepared pan. Sift the cocoa powder into a small bowl, add the butter, vanilla and boiling water and combine. Laura Bakhtiarian November 24, 2020. Beat the butter in a bowl with a wooden spoon, until soft, then gradually beat in the icing sugar. Sift the cocoa powder into a small bowl, add the butter, vanilla and boiling water … Prue’s recipe is for 12 rolls (2 swiss roll tins), so I halved this recipe as we already had 2 cakes in the fridge that needed eating! For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Use about 250 ml of the mixture to fill and ice the Swiss rolls. Step 10Take 1 sponge and, starting from the short edge closest to you (the one with the scored line), roll up the cake, stopping in the middle. Add the peppermint essence and continue beating until white, soft and fluffy. It will be a very thin layer. Step 1Heat the oven to 180°C/160°C fan/350°F/Gas 4. All rights reserved. Preheat the oven to 325 degrees F (165 degrees C). With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Preheat the oven to 200 degrees C. Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approximately 30x25cm. Recipe reprinted with permission of Julie Donald. Sift the flour, cocoa and baking powder on to a piece of paper. Refrigerate until ready to use. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Chill at least 15 minutes to set the glaze before serving. Make these better-than-the-box mini Swiss rolls for your next party. Cut down the centre between the rolls. Roll up immediately. Trim the ends and cut each roll into three so you end up with 12 mini rolls. Copyright 2018 Television Food Network, G.P. Let cool 5 minutes. Step 9Turn out the cooled cakes onto the 2 sheets of baking paper. INGREDIENTS Preheat oven to 180. grease and line with wax wrap 2 swiss roll pans 5 eggs, separated One third cup castor sugar Beat egg whites stiff..gradually beat in … Set the oven to Gas Mark 6 or 200°C. Starting at the long end, roll up the cake and towel together. Leave rolled in the towel to cool and fill with jam, cream or butter icing. Step 8Make the filling. Sign up for the Recipe of the Day Newsletter Privacy Policy. Chill for 15 minutes. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Let cool slightly. Liam Charles’ recipe for mini chocolate swiss rolls. ... Show off at dinner parties with these mini swiss rolls bathed in hazelnut sauce and chocolate and studded with nuts and little filo sails. Step 2Make the sponge. Step 6Divide the mixture between the 2 lined tins and level out. 30 x 20cm Swiss roll tins x 2, greased, then base-lined with greased baking paper. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Make the sponge. This recipe was actually pretty simple, and they taste AMAZING, however I need to practice my rolling technique! By continuing to use our website you agree to our use of cookies. Dust off any excess cocoa powder. Gradually beat in 1/4 cup of the sugar. Find the original recipe for Prue’s Chocolate Mini Rolls here. Spread the batter in the prepared baking sheet. Roll out the cake and spread filling evenly. Spray a jelly roll or sheet pan with cooking spray and line with parchment paper. Mix in chocolate-hazelnut spread. Roll the strips to form tight mini jelly rolls. Spread the peppermint cream over the top and towards the edges. Step 14Melt the white chocolate in a bowl suspended over a pan of barely simmering water. Pipe fine stripes across the mini rolls, then leave to set. Repeat from the edge farthest away, until both rolls meet in the middle. Cut into them to expose the beautiful spiral pattern inside. Gradually beat in 1/4 cup of the sugar. VariationsNutty mini Swiss rolls: Prepare the basic Swiss roll as described. Spoon into the small disposable piping bag and snip the end. Mini chocolate Swiss rolls take a the classic swiss roll cake and transform it into a bite sized treat. Peel off the top layer of baking paper. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved. Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. This site uses cookies to offer you the best possible experience on our website. For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Step 4In a separate bowl, whisk the egg whites to stiff peaks. Bake for 12–18 minutes, until cooked through and springy. Remove the top baking sheet and parchment, then dust the top with cocoa powder. All rights reserved. Add 750 ml icing sugar, 1 small egg and 5 ml vanilla essence and beat for 10 to 15 minutes in a blender until light and creamy. Method. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Method. Shimmy the pan on the counter to … Whip cream, powdered sugar, and vanilla extract together in a bowl. Step 7Place the tins on a wire cooling rack, cover with a damp tea towel and leave to cool completely. Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Score a line 4cm in from one short end of each cake. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Step 11Repeat with the remaining sponge, so you have 4 rolls. For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. They need a little skill in the rolling, but are otherwise really easy to make. Line a 27cm x 40cm swiss roll tin with baking paper. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Set aside. Using an electric beater, whisk the eggs and sugar until light and fluffy – it should treble in volume. © 2020 Discovery or its subsidiaries and affiliates. Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Step 13To finish, melt the dark and milk chocolate together in a bowl suspended over a pan of barely simmering water. Beat 150 g margarine and 50 ml peanut butter together until creamy. To assemble: Unroll the cake and spread with the filling. Transfer seam-side down to a rack and let cool completely. Heat oven to 180C/160C fan/gas 4. Turn the cakes so that the short end is facing you. Bake until the cake springs back when gently pressed, about 10 minutes. Step 3Put 100g of the caster sugar and the egg yolks in a bowl and whisk together until light, thick and fluffy. Step 2 Sift flour, cocoa, salt, and baking soda together in … Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Step 5Beat one third of the meringue mixture into the chocolate mixture to loosen. You are viewing this website with an old browser please update to a newer version of Internet Explorer. Mix the eggs and caster sugar in a large bowl … To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. Step 12Place the rolls, seam-sides down on a cooling rack and chill for 15 minutes to firm up. Fit a baking sheet with a wire rack. Nonstick cooking spray, for the baking sheet, 6 large eggs, separated, at room temperature, 1/4 cup unsweetened cocoa powder, plus more for dusting, 1 tablespoon virgin or extra-virgin coconut oil, 1/4 teaspoon pure vanilla extract, optional. Once you’ve tried these, you’ll never go back to shop-bought versions. Form, 3 to 4 minutes stiff peaks I need to practice my rolling technique powder and salt a... Out the cooled cakes onto the towel and leave to cool and fill with jam, cream or icing... And baking powder on to a piece of paper spread with the,! Have 4 rolls one short end is facing you in the icing sugar ml of meringue., cream or butter icing remaining egg whites to stiff peaks form this website with old! It into a small bowl, whisk the eggs and sugar until light and.... Shop-Bought versions cake with the filling leave rolled in the middle powdered,... For Prue ’ s chocolate mini rolls, so you have 4.. 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