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Swiss Roll

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Ingredients for the sponge cake

  • 35 g ION cocoa powder
  • 55 g all-purpose flour
  • 130 g granulated sugar
  • 4 medium eggs
  • 20 ml seed oil
  • 1 teaspoon baking powder
  • 1 pinch of salt

Ingredients for brushing

  • 1 NUCREMA box
  • 1 NUCREMA two flavor combination box
  • chocolate chips

Method

In a mixer’s bowl, using the whisk attachment, beat the eggs along with the sugar until light and fluffy.

Next, sift the flour, the cocoa powder and the baking powder into a bowl, and then transfer into the mixer’s bowl adding salt and seed oil. Gently mix with a mariz, so that the mixture does not lose its volume.

Right after, line a rectangular 30×40 baking pan with parchment paper and empty the mixture into it. Bake in a preheated oven at 170-180 C fan, on the middle oven rack, for 12 minutes.

When the sponge cake is ready, remove it from the oven and turn it upside down on an another sheet of parchment paper, removing the parchment paper you baked it on.

Cut approximately 1 cm on all 4 sides to remove the crunchy piece, so that the sponge cake can be rolled without breaking.

Then, using the new sheet of parchment paper, roll the sponge cake along with the paper and set aside, until cool.

When the sponge cake is cooled, carefully unfold it and spread as much NUCREMA as you prefer over the whole inner surface.

Afterwards, roll the sponge cake again but this time without closing the parchment paper internally, and place it on a sieve.

Right after, melt the two flavored NUCREMA over a bain-marie or in the microwave oven. Make sure you remove the lid of the NUCREMA box. When the NUCREMA melts, immediately pour as much of it as preffered over the surface of the roll.

Finally, garnish with chocolate chips.

 

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