CHOCOLATE CREAM MINT SWISS ROLL

This free Chocolate Cream Mint Swiss Roll is so quick and easy to make, great to serve with tea or coffee!


Ingredients


Swiss Roll:
4 extra large eggs, separated
125ml castor sugar
60ml self-raising flour
60ml cocoa powder
castor sugar for rolling


Filling:
Fresh cream
Sugar to taste
1 peppermint crisp


Method


Swiss Roll

• Preheat the oven to 180 °C.
• Beat the egg yolks and castor sugar until light and pale.
• Sift the flour and cocoa powder and add to egg mixture, beating well.
• Beat the egg whites until soft-peak stage and fold into the mixture with a metal spoon.
• Spread the mixture into a lined and greased 23 cm x 32 cm Swiss roll tin. 
• Bake in a preheated oven for about 10–12 minutes. 
• Remove from oven, leave to cool slightly and turn out onto a clean, dry tea towel sprinkled well with castor sugar. 
• Trim the edges to ensure rolling without breaking. 
• Remove the paper carefully and roll it up with the sugared cloth, leave it for about 5 minutes, then unroll and leave it to cool further.

Filling

• Beat the cream and sugar until thick.
• Spread over the Swiss roll, sprinkle the peppermint crisp over the cream and roll up.