Tested by Susan Chanmeister
Susan made this and looked delicious. I finally got round to trying this recipe and it is lovely. My tips use a scraper like the lady in the video to level the mixture before cooking and let it cool in the fridge, it really does taste better when it has been cooled. I am going to try adapting this recipe to make a coffee roll and chocolate roll. 27th Nov 2014 Wai Han Smith
4 egg white
30g icing sugar (I used caster sugar)
3 egg yolks
20g icing sugar (I used caster sugar)
70g flour (I used self raising)
Fresh cream filling
Fresh cream (i used Elmea)
icing sugar (add sugar to taste)
2 Dec 2014 – Wai Han Smith
I have gone Swiss Roll mad since making the first one. So my second attempt I adapted the recipe and made a chocolate swiss roll. I used 10g of cocoa powder and reduced the self raising flour by 10g. I am very pleased with the outcome but would like it be more chocolatey, Jenny Cooc Cheung suggested spreading some chocolate spread before rolling. I also think a chocolate mousse would work well. It was also suggested that some canned black cherries in the filling would be nice. I think that this would work very well.
My second attempt I adapted the recipe and made a coffee swiss roll. I warmed the milk and mixed in 2 tsp of coffee instant coffee granules as I like it pretty strong. I also made the cream filling a bit sweeter this time to compliment the bitterness in the coffee. This is my favourite flavour so far.
Other suggestions from group members are; spreading puréed sweet chestnut, nutella, chocolate and raspberries, strawberry jam with fresh cream and fresh strawberries, apricot jam with fresh cream and tinned peaches. The options are endless !
I am pretty sure that we could use the genoise cake method to make this cake without compromising the end result, I will try this soon but if you do it before me please let me know the results.