This chocolate Swiss roll is rolled up and cooled before it is filled, otherwise the creamy filling would melt. Serve this attractive cake in thick slices with freshly percolated coffee.
2 teaspoons butter
2 ½ oz. plus
1 teaspoon flour
4 oz. plus
1 teaspoon sugar
1 tablespoon cocoa powder
1 teaspoons cornflour
1 teaspoon castor sugar
3 oz. unsalted butter
12 oz. icing sugar , sifted
1 teaspoon vanilla essence
1 teaspoon instant coffee powder dissolved in
1 tablespoon boiling water
1 tablespoons double cream
Preheat the oven to fairly hot
400°F (Gas MARK 6, 200°C). With
1 teaspoon of the butter, grease a
13-inch Swiss roll tin. Line the bottom and sides of the tin with greaseproof or waxed paper and grease it with the remaining butter. Sprinkle the
1 teaspoon of flour and the
1 teaspoon of sugar into the tin and tip and rotate to cover evenly, discarding any excess. Set aside.
Place the eggs in a large mixing bowl and, using a wire whisk or rotary beater, whisk them lightly. Add the remaining sugar and whisk until the ingredients are well mixed. Half-fill a large saucepan with hot water and place it over low heat. Place the bowl over the saucepan. Whisk the egg and sugar mixture until it is light and thick and will leave a ribbon trail on itself when the whisk is lifted. Remove the pan from the heat and the bowl from the pan. Continue whisking the mixture until it is cool. Sift the remaining flour and the cocoa powder on to the whisked mixture and, using a large metal spoon, fold the flour in very carefully. Pour the batter into the tin and smooth the top with the back of the spoon.
Place the tin in the oven and bake for 10 to 12 minutes or until the cake springs back when lightly pressed with a fingertip.
Meanwhile, lay a piece of greaseproof or waxed paper, larger than the Swiss roll, on a working surface. Sift the cornflour over the paper.
Remove the cake from the oven. Allow to cool for 2 minutes. Turn the cake on to the prepared paper and peel off the greaseproof or waxed paper in strips and discard it. Using a sharp knife, trim the longest edges of the cake and discard the trimmings. Roll up the cake and the paper Swiss roll style and place on a wire rack to cool completely.
Meanwhile, make the filling. In a large mixing bowl, using a wooden spoon, cream the butter until it is light and fluffy.
Stir in the icing sugar and beat well until the mixture is smooth. Stir in the vanilla essence, coffee mixture and cream and mix well until the ingredients are thoroughly combined.
Place the cake on a working surface and carefully unroll it. Remove and discard the paper. Spread the cream filling over the cake and roll it up again. Sprinkle over the castor sugar.
Place the roll on a serving dish, seam side downwards, and serve, cut into 1-inch slices.