Chocolate Roll
Chocolate Roll is a traditional British recipe for a classic Swiss (jelly) roll flavoured with cocoa powder that's filled with white buttercream icing. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Roll.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
This is a chocolate version of the classic Swiss (jelly) roll with a white buttercream filling.
Ingredients:
3 eggs
165g caster sugar
75g potato starch or
arrowroot
2 tbsp cocoa powder
2 tsp baking powder
1 batch
buttercream filling
icing sugar and grated chocolate mixed together to decorate
Method:
Combine the eggs and sugar in a bain-marie (double boiler) over simmering water and whisk briskly until thick. Take off the heat and continue whisking until cool then sift together the potato starch, cocoa powder and baking powder. Beat this mix into the eggs then turn into a greased and lined Swiss roll pan or a baking tray lined with greaseproof (waxed) paper arranged to form a lip.
Spread the batter evenly in the tin then transfer to an oven pre-heated to 200°C an bake for about 6 to 8 minutes, or until nicely browned and cooked through. Whilst the cake is baking prepare the buttercream filling.
When the cake mix has cooked, take out of the oven and turn out onto sugared paper. Allow to cool, but spread with the filling whist still warm. Using the paper to help you roll up the chocolate roll then set on a serving plate (seam side down), dust with a mix of icing sugar and grated chocolate and serve.
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