Creating the perfect swiss roll can be tricky at first, as if you try to roll the sponge when it is too cold it is likely to crack, similarly if you roll it as soon as it is removed from the oven, the layers are likely to stick together.
Fortunately, this recipe allows for any cracks to be covered using the drizzled chocolate, alternatively you could also whip up a chocolate ganache and cover the entire roll for a more forgiving finish.
For the sponge:
Butter for greasing
6 large Free Range Eggs, separated
150g Caster Sugar
50g Quality Cocoa Powder
For the cream filling:
175ml Double Cream
35g Icing Sugar
1-2 tbsp strong Coffee, brewed but cooled
15g Chocolate Covered Coffee Beans, finely chopped
1. Preheat the oven to 180°C /Fan 160°C / Gas Mark 4. Grease and line a swiss roll tin with baking paper.
2. Put the egg yolks and sugar in a large bowl and whisk with an electric mixer until the mixture is thick and pale, and leaves a ribbon from the whisk when lifted. Sift in the Cocoa Powder, then gently fold into the mixture.
3. In a separate bowl, beat the egg whites with the mixer until it forms soft peaks that still flop over when the whisks are lifted. Gently fold these whites into the yolk mixture, a little at a time, being careful not to knock the air out as you complete this step.
4. Gently pour the mixture into the prepared tin and bake for approx 15-20 mins until it has risen and is springy to the touch. Leave to cool slightly, then turn the sponge out of the tin onto a sheet of baking paper liberally dusted with Cocoa Powder.
5. Peel off the baking paper that should still be attached to the sponge from the tin. Whilst still warm, gently but firmly roll up the sponge from one of the shorter sides - this will help to keep your sponge's shape whilst you prepare the filling.
6. To make the filling, combine the cream, icing sugar and coffee in a mixing bowl. Taste to check the strength and add more sugar if necessary. Fold through the chopped chocolate coffee beans.
7. Unroll the sponge and spread the cream using a spatula, leaving a small border around the edges. Use the paper to help you re-roll the sponge as tightly as you can and sit the roll on its seam, still wrapped in the baking paper and chill for a minimum of 1 hour.
8. Remove the swiss roll from the fridge approx 1 hour before serving and remove the baking paper. Drizzle with the melted chocolate, then add some extra chopped coffee beans for decoration.
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