The traditional Swiss roll mix is easier to handle than a meringue based roulade. Make into a Yule log, or a delicious dessert. My version (pictured) has a filling of cherry jam and a white chocolate butter cream.
Sponge can be made ahead and frozen
Cuts into 10-12 pieces.
3 large eggs
75g caster sugar
few drops vanilla extract
75g plain flour
25g cocoa powder
1tbsp warm water
35cm x 25cm swiss roll tin lined with baking parchment
Oven 200C/Gas 5/fan oven 180C
How to make it
• Whisk the eggs, sugar and vanilla with an electric mixer, until the mixture leaves a good trail.
• Sieve the flour and cocoa into the mixture and carefully fold in with the water.
• Pour into the prepared tin, push into the corners and level the mix by tilting the tin.
• Bake for 10-12 mins.
• Dust a large piece of greaseproof paper with caster sugar. Turn the cooked sponge out and carefully peel off the lining paper. Trim off the hard edges.
• Starting from one short end mark a dent about 1cm in from the end of the sponge, fold over the greaseproof paper and roll up with the paper inside the Swiss roll. Leave on a rack to cool.
• When fully cooled unroll the the Swiss roll and fill with cream and fruit of your choice and decorate.
For a Yule Log
• Make lashings of chocolate butter cream to fill and cover the Swiss roll and decorate
Turn into a decadent dessert
• Fill with whipped, sweetened fresh cream and kirsch soaked cherries before rolling up
• Cover with a chocolate ganache