Preheat oven to 180°C and line a Swiss roll 36 x 28 cm baking tin with parchment paper.
In a mixing bowl sift:
1/2 cup cake flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
Stir with a whisk to combine. Set aside.
In another bowl and using an electric beater add:
4 large eggs
2/3 cup castor sugar
Beat for 4 minutes until the mixture is fluffy and foamy
Add:
2 tbsp canola oil and beat until well incorporated
Add:
1/2 tsp instant coffee granules, then gradually add the dry ingredients until well combined
Pour batter into lined baking tin using a spatula to spread evenly into corners. Bake for 12 minutes until a toothpick inserted in centre comes out clean.
Take another piece of parchment paper the same size as your tin and sprinkle with cocoa powder. Place on a flat surface.
Once your cake has baked, remove from oven and flip over onto the 2nd sheet of paper. Carefully peel off the parchment paper that you baked the cake with. Now roll up the cake with the 2nd sheet of paper whilst still warm to prevent it cracking. Let it cool completely.
Chocolate Mousse Filling
Ingredients:
150 g semi sweet chocolate/chocolate chips
1/2 cup whipping cream
Extra cocoa powder for dusting
Method:
Place a heatproof dish over a saucepan of gently boiling water. Add semi sweet chocolate or chocolate chips and cream and stir over medium heat until it has melted. Remove and cool slightly
In another mixing bowl beat 1 cup whipping cream until stiff, add the melted chocolate and beat to combine.
Unroll your cake once cooled spread with chocolate mousse filling. Re-roll and place in fridge for 1 hour before serving. Dust with extra cocoa powder
Recipe credit : Home Adventure Cooking
Prepared, tried and tested by: Gail Haselsteiner
My Swiss roll is out of the oven and rolled, using baking paper to stop it from cracking. So far, so good. That’s a great tip using baking paper, Esme. I’ve seen it done on the cooking channel with thick dish towels. Baking paper is much easier to handle..
Am off to check on the melting chocolate. 🙂
Mwah – I am so so happy for you – I trust you already enjoyed it <3 . Please email me a picture if possible then I can add your above comment and the picture on the blog – That will be magic. Email to: co**********@**aw.ca
Fantastic. It’s my mums birthday this weekend. I’m going to try this cake out.
Fantastic, hope she will enjoy it. Let me know how it turned put please ❤️❤️
Will do. What’s cake flour – here we have self raising flour or plain and then we have to add baking powder to help the cake rise.
Cake flour – plain regular flour.
I have seen recipes before that called for castor sugar, but I can not find it, do you have to go to a specialty store?
No need, just add the regular sugar into a blender and pulse approx 15 times, or until the sugar becomes finely granulated and voila you have castor sugar.
Oh really, thanks for that tip. I had a recipe for something, can’t remember now, and it called for that, and I looked all over for it. Thanks I learned something.
My absolute pleasure glad I could help.
If I need to substitute anything else I will be sure to shoot you a message.
No problem, just check the blog and go to search and type in substitute and you will find an array of items, but for sure shoot me a note and I will do my best to help.
Oh wow, that would be so helpful.
😍😍
I love Swiss rolls and this looks perfect. I hope I could have a slice or two right now! 😀
Yes that would be awesome, we can share the entire roll and enjoy it with a cup of tea or coffee, what do you think??
That sounds like a lovely idea. 😉
Done deal. 🌹
YUMM!!
I agree, yummy
Scrumptious!
Thanks dear – I will pass your comment over to FB member Gail
Thank you!
<3