Wealden Times | WT163 | September 2015 | Education supplement inside

Chocolate, Hazelnut and Caramel Swiss Roll
Makes a 23cm log Prep time: Up to 30 min. Cooking time: 10 mins
You will need a 23cm x 33cm baking tray, with a rim
For the sponge:
• 4 medium eggs
• 120g caster sugar
• 100g plain flour
For the caramel cream filling:
• 225ml double cream
• ½ tin Carnation caramel
For the decoration:
• caramel / chopped hazelnuts
• 20g cocoa powder
• 25g hazelnuts, finely
chopped and roasted
• 50g hazelnuts, finely
chopped and roasted
1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Grease, and line the baking tray with greaseproof paper.
3. To make the sponge, sift together the flour and
cocoa powder twice, set aside. Place the eggs and
sugar in a heatproof bowl; whisk to combine.
4. Place the bowl over a bain-marie, on a low
heat, whisk continuously for 5-8 minutes, or
until the mixture becomes light and doubles in
volume. Do not allow it to become too hot.
5. Remove the bowl from the bain-marie and continue to
whisk by hand, or with an electric whisk on high speed,
until cool. The batter should fall in a ribbon from the whisk
and remain on the surface of the mixture for 4-5 seconds.
6. Gently fold in the sifted flour and cocoa powder, and
hazelnuts, adding it in 3 stages. Pour the mixture
onto the lined baking tray and spread evenly with
a palette knife. Clean the edges of the tray.
7. Bake for 8-10 minutes, or until the surface is
risen and firm but springy to the touch.
8. Immediately flip the sponge out onto a wire rack,
lined with greaseproof paper, and cool. Peel back
the greaseproof paper as soon as possible.
9. To make the filling, whisk the cream in a
medium-sized bowl until it holds its shape.
10. To assemble, spread the cold sponge evenly with the whipped
cream, leaving a 2cm margin along the two shorter ends.
Place the caramel in a piping bag and generously drizzle all
over the cream. Sprinkle liberally with chopped hazelnuts.
11. Starting from one end with the cream free margin roll up
the swiss roll to encase the filling using the paper to help.
Chill in the fridge until ready to serve, then with a sharp
serrated knife remove the ends, then top with additional
caramel and chopped hazelnuts.. The swiss roll will keep
in the fridge for 2 days wrapped well in clingfilm.
Lorna is currently studying Patisserie at Le Cordon Bleu London. Through her
company, Yumptious, she is available to supply to local food establishments, attends
food events and is able to create a selection of cakes and desserts for any special
occasion. Her cupcake decorating book can be purchased by following this link:
http://www.searchpress.com/book/9781782210641/mini-cupcakes.
To find out more about Yumptious, visit www.yumptious.co.uk
or see www.facebook.com/yumptious