You need 4 separated eggs. Lots of people love it, it's great for occasions. Recipe for an easy Mocha Swiss Roll with caramel, coconut and toasted almonds. Our second cookbook New Classics is out now. As the swiss roll comes out the oven, flip it onto the damp towel and carefully remove the baking paper. 4 large eggs separated Using a large metal spoon, gently fold in the sifted flour mixture until just combined and almost smooth. 2. Notes: Grease a 30 × 25 cm (12 × 10 inch) Swiss roll (jelly roll) tin and line the base with baking paper, leaving the paper hanging over two opposite sides. cool. Continue beating for 12 minutes, adding a teaspoon of cold water every 2 minutes. A dessert that will put smiles on the faces of your guests! Using the tea towel as a guide, carefully roll the cake, along with the paper, up from the short side. Spoon the batter into the prepared tin, smoothing over the surface. Lay a clean, dry tea towel (dish towel) on a work surface. Preheat the oven to 210°C (415°F/Gas 6–7). Preheat the oven to 200 degrees Celsius. Sieve the flour and cocoa powder in a small mixing bowl and set aside. To serve, simply melt the chocolate over a double boiler and drizzle over cake. These basic ingredients wear very important hats in this Swiss roll cake recipe. © 2020 All rights reserved. Recipe provided by Anina’s Recipes – a food blog by Anina Meyer. Baking & Spices. 4 eggs. 1 tin cooked condensed milk Gradually incorporate the flour and egg white with the yolk/sugar/coffee batter by adding a little of each at a time and folding it into the batter with a dessert spoon. Chocolate Cake Roll Recipe Ingredients. Leave to Honey roll will keep for 2 days, wrapped in baking paper and stored in a cool place in an airtight container. This Christmas classic has gone to a new level. Spread the cake with cooked condensed milk and sprinkle the other half of the coconut over. Recipe for an easy Mocha Swiss Roll with caramel, coconut and toasted almonds, Ingredients Get Swiss Roll Recipe from Food Network. It is best to fill and roll it while it is still hot. Recipe by Savor the Best. 1. 50 ml cocoa powder 8. Next, beat the egg whites with a pinch of salt until soft peaks form. 1 cup dessicated coconut This Easy chocolate Swiss roll is extraordinarily tasty and so moreish you’ll never stop making it. 10. Separated Eggs: Eggs are the workhorse of this recipe, mostly providing structure and moisture. Sift the flour and mixed spice onto a large sheet of baking paper three times. Coconut Swiss Roll Burfi-A unique way to make an already delicious dessert even more delicious. 5. 1 cup almonds toasted. Bake for 12 minutes, or until lightly golden and springy to the touch. Work quickly, and roll the cake from one side using the tea towel to guide you. Ingredients 4 large eggs separated 1 cup castor sugar 50 ml instant coffee dissolved in water 1 cup self raising flour 50 ml cocoa powder pinch salt with egg whites 5 ml vanilla essence 1 tin cooked condensed milk 100 gr chocolate bar melted 1 cup dessicated coconut It has a filling and frosting of a creamy mixture and covered with shredded coconut. Pour the batter into the prepared baking tray and spread out. 7. 3 Eggs. Cut into slices just before serving. 50 ml instant coffee dissolved in water Refrigerated. Batten down the hatches – More storms & hail predicted, 5-Year-old boy allegedly raped by 12-year-old boy at Mpumalanga hospital, “I thought she was an intruder” – Man arrested for killing wife. 9. Once it is set, it may be sliced into heavenly pieces of coconut swiss roll burfi pinch salt with egg whites 80 g (2¾ oz/⅓ cup) caster (superfine) sugar. 1 cup self raising flour 6. It has to be set in the refrigerator. While the swiss roll is baking, prepare a damp tea towel and cover with sugar and half the desiccated coconut. Prepare a rectangular baking tray with non stick spray, line with baking paper and grease it as well. Deselect All. Spread the honey cream over the cake, gently but firmly roll the cake up into a Swiss roll, then trim the ends using a sharp knife. Add the sugar gradually, beating constantly until the sugar has dissolved and the mixture is pale and glossy. 3. Remove from the oven and leave to cool in the tin for 1 minute. To make the honey cream, beat the butter, sugar and honey in a small bowl using electric beaters until light and fluffy.