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INGREDIENTS

Metric
Imperial
For the chocolate Swiss roll: Icing:
  • 150g Butter (at room temp)
  • 280g Icing sugar
  • 20g Cocoa
  • 3tbsp Milk
For the chocolate Swiss roll: Icing:
  • 5.29 oz Butter (at room temp)
  • 9.87 oz Icing sugar
  • 0.7 oz Cocoa
  • 3tbsp Milk

METHOD

  1. Preheat oven to 180*C.
  2. Grease and line a 20 x 30cm cake tin.
  3. Using electric beaters, beat the sugar and eggs on high speed until all the sugar has dissolved and they are thick and pale (about 6 mins).
  4. Sift the SASKO self-rising wheat flour and the cocoa and add to the egg mixture.
  5. Fold it through using a spatula or a metal spoon until just combined.
  6. Pour into the cake tin and even out the cake batter.
  7. Bake for approximately 10-12 mins, or a knife inserted into the centre of the cake comes out clean.
  8. Take the cake out of the oven, dust the top with ½ the castor sugar and turn out onto a clean dish towel.
  9. Carefully remove the lining and dust with remaining sugar.
  10. Roll gently into a Swiss roll shape in the towel and leave to cool.
For the icing:
  1. Using an electric mixer/beater, beat the butter in bowl for a minute until softened, then add the icing sugar and cocoa and beat on low until well combined.
  2. Add milk and beat for a further minute or two on medium until you have a smooth, soft, silky icing.
To assemble:
  1. Once cooled, gently unroll the Swiss roll and peal off the baking paper.
  2. Spread a thin layer of icing over the cake and roll up once more.
  3. Cut diagonally across a small section at the end of the Swiss roll to make a branch for the log.
  4. Place the longer piece onto a board or serving dish and attach the branch piece to the side of the longer piece and cover the entire log with the remaining icing.
  5. Sprinkle over chocolate shavings and icing sugar

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