Step 8Make the filling. Menz Recipes Recipe :: Mini FruChoc Swiss Roll. Once you’ve tried these, you’ll never go back to shop-bought versions. INGREDIENTS Preheat oven to 180. grease and line with wax wrap 2 swiss roll pans 5 eggs, separated One third cup castor sugar Beat egg whites stiff..gradually beat in … Step 4In a separate bowl, whisk the egg whites to stiff peaks. Preheat the oven to 325 degrees F (165 degrees C). Step 2Make the sponge. Add 750 ml icing sugar, 1 small egg and 5 ml vanilla essence and beat for 10 to 15 minutes in a blender until light and creamy. For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use. Beat the butter in a bowl with a wooden spoon, until soft, then gradually beat in the icing sugar. Make the sponge. By continuing to use our website you agree to our use of cookies. Set aside. Mini chocolate Swiss rolls take a the classic swiss roll cake and transform it into a bite sized treat. Mix in chocolate-hazelnut spread. Trim the ends and cut each roll into three so you end up with 12 mini rolls. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. Let cool 5 minutes. Step 6Divide the mixture between the 2 lined tins and level out. Add the peppermint essence and continue beating until white, soft and fluffy. Let cool slightly. Repeat from the edge farthest away, until both rolls meet in the middle. Use about 250 ml of the mixture to fill and ice the Swiss rolls. © 2020 Discovery or its subsidiaries and affiliates. Method. Cut into them to expose the beautiful spiral pattern inside. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Using a large metal spoon, fold the remaining egg whites through the mixture until fully combined. Whip cream, powdered sugar, and vanilla extract together in a bowl. Fit a baking sheet with a wire rack. To assemble: Unroll the cake and spread with the filling. Preheat the oven to 200 degrees C. Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approximately 30x25cm. Spread the peppermint cream over the top and towards the edges. Heat oven to 180C/160C fan/gas 4. Starting at the long end, roll up the cake and towel together. Leave to set. Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Chill for 15 minutes. Place the cooling rack over a baking tin (to catch the chocolate) and dip, spread or pour the chocolate over each mini roll to coat. You are viewing this website with an old browser please update to a newer version of Internet Explorer. Step 5Beat one third of the meringue mixture into the chocolate mixture to loosen. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved. Roll up immediately. Dust off any excess cocoa powder. Add the chocolate mixture and whisk until combined. Step 14Melt the white chocolate in a bowl suspended over a pan of barely simmering water. Score a line 4cm in from one short end of each cake. Step 10Take 1 sponge and, starting from the short edge closest to you (the one with the scored line), roll up the cake, stopping in the middle. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Spread batter evenly into prepared pan. Cut down the centre between the rolls. Stir one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the remaining egg white mixture in 2 batches. Step 2 Sift flour, cocoa, salt, and baking soda together in … Prue’s recipe is for 12 rolls (2 swiss roll tins), so I halved this recipe as we already had 2 cakes in the fridge that needed eating! Laura Bakhtiarian November 24, 2020. Step 13To finish, melt the dark and milk chocolate together in a bowl suspended over a pan of barely simmering water. For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Leave rolled in the towel to cool and fill with jam, cream or butter icing. Nonstick cooking spray, for the baking sheet, 6 large eggs, separated, at room temperature, 1/4 cup unsweetened cocoa powder, plus more for dusting, 1 tablespoon virgin or extra-virgin coconut oil, 1/4 teaspoon pure vanilla extract, optional. Sift the flour, cocoa and baking powder on to a piece of paper. Spread the batter in the prepared baking sheet. Grease and line a 16 x 28cm Spoon into the small disposable piping bag and snip the end. Recipe reprinted with permission of Julie Donald. This recipe was actually pretty simple, and they taste AMAZING, however I need to practice my rolling technique! They need a little skill in the rolling, but are otherwise really easy to make. Sift the cocoa powder into a small bowl, add the butter, vanilla and boiling water and combine. 30 x 20cm Swiss roll tins x 2, greased, then base-lined with greased baking paper. This site uses cookies to offer you the best possible experience on our website. Sift the cocoa powder into a small bowl, add the butter, vanilla and boiling water … Shimmy the pan on the counter to … All rights reserved. Spray a jelly roll or sheet pan with cooking spray and line with parchment paper. Gradually beat in 1/4 cup of the sugar. Sign up for the Recipe of the Day Newsletter Privacy Policy. Liam Charles’ recipe for mini chocolate swiss rolls. Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. VariationsNutty mini Swiss rolls: Prepare the basic Swiss roll as described. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily. All rights reserved. Roll out the cake and spread filling evenly. Bake for 12–18 minutes, until cooked through and springy. Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Roll the strips to form tight mini jelly rolls. Method. Step 11Repeat with the remaining sponge, so you have 4 rolls. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Find the original recipe for Prue’s Chocolate Mini Rolls here. Line a 27cm x 40cm swiss roll tin with baking paper. Gently … Copyright 2018 Television Food Network, G.P. Gradually beat in 1/4 cup of the sugar. Step 12Place the rolls, seam-sides down on a cooling rack and chill for 15 minutes to firm up. Beat 150 g margarine and 50 ml peanut butter together until creamy. Bake until the cake springs back when gently pressed, about 10 minutes. Using an electric beater, whisk the eggs and sugar until light and fluffy – it should treble in volume. Remove the top baking sheet and parchment, then dust the top with cocoa powder. ... Show off at dinner parties with these mini swiss rolls bathed in hazelnut sauce and chocolate and studded with nuts and little filo sails. Make these better-than-the-box mini Swiss rolls for your next party. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Step 1Heat the oven to 180°C/160°C fan/350°F/Gas 4. Peel off the top layer of baking paper. Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Set the oven to Gas Mark 6 or 200°C. Pipe fine stripes across the mini rolls, then leave to set. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Step 7Place the tins on a wire cooling rack, cover with a damp tea towel and leave to cool completely. Transfer seam-side down to a rack and let cool completely. Chill at least 15 minutes to set the glaze before serving. Step 3Put 100g of the caster sugar and the egg yolks in a bowl and whisk together until light, thick and fluffy. Step 9Turn out the cooled cakes onto the 2 sheets of baking paper. Turn the cakes so that the short end is facing you. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. It will be a very thin layer. For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment.