Hot Choc Swiss Roll
MAKES 8-10
PREPARATION TIME: 20 MINUTES
COOK TIME: 15-20 MINUTES
Roll up, roll up, roll up! This delicious cake version of hot chocolate with marshmallows and whipped cream is hard to beat when you’re after a slice of something nice and sweet.
Made using theLakeland Swiss Roll Tin.
Ingredients
For the sponge
- 6 large eggs, separated
- 150g golden caster sugar
- 50g cocoa powder
For the filling
- 175ml double cream
To decorate
- 50g dark chocolate, melted
- Mini marshmallows
- Cocoa powder, for dusting
Instructions
- Preheat oven to 180˚C/fan 160˚C/Gas 4. Grease the Swiss Roll Tin and line it with baking parchment.
- Put the egg yolks and sugar in a large bowl and whisk with a handheld electric whisk until the mixture is thick and pale. Sift in the cocoa and fold in with a metal spoon.
- 在另一个碗中，搅拌蛋白，直到混合物形成柔软的峰状。Fold the egg whites into the yolk mixture with a metal spoon a third at a time, being careful not to knock
out the air. - Pour the mixture into the prepared tin and bake for 15-20 minutes until risen and springy. Remove from the oven and leave to cool slightly in the tin.
- 把海绵蛋糕翻到一张烤羊皮纸上，上面撒满可可粉。从烤盘中撕下附在上面的烤纸。用沾有可可粉的烘焙羊皮纸卷起温暖的海绵，从短的一端卷起，直到做成一卷又短又肥的面包。Set aside whilst you whip up the double cream to form soft peaks.
- Unroll the cooled sponge and spread with the whipped cream. Re-roll the sponge tightly and chill in the fridge. Before serving, decorate with drizzled melted chocolate, mini marshmallows and a dusting of cocoa powder.
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