A classic chocolate sponge rolled and filled with whipped cream icing and coated in sugar.
A Swiss Roll, such a classic simple treat with only two ingredients: cake and cream. It seems both easy and difficult to make, and that is exactly what it is.
When making the sponge you have to do it in a high-rimmed baking tray and then make the cream, which are the easy bits. The harder part is the assembly of the roll. When you bring the sponge out of the oven and it has cooled, you need to flip the sponge onto a layer of sugar and spread cream. Then, you have to start rolling the cake and very carefully so it doesn’t crack or break. Doing this is difficult as you can end up being too careful and slow with it, which does end up cracking it, but then if you have too much confidence, you can do the same!
Most of the time I was convinced it would crack or break, but it didn’t and I was so pleased with how it turned out at the end. It actually looked like a Swiss Roll and had a great roll to it! I actually don’t think there is much I would improve next time I try it, apart from adding more sugar to the outside (and evenly distributing it) of the Swiss Roll. But I suppose with a recipe this simple, there isn’t much you can improve really… unless you cover it with melted chocolate!
Difficulty rating: 3/10
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