10 Jul 2016

Toffee Swiss Roll

No Comments Baking and Cake

A light swirl of cake filled with toffee filling. Swiss roll’s can be a hit and miss – this exact recipe worked perfectly for the cinnamon cream cheese swiss roll I made a couple of months ago, but this time cracked while rolling.


Toffee Swiss Roll
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
Swiss Roll
  • 70g cake flour
  • 1 tbsp cornflour
  • ¼ tsp baking powder
  • 3 eggs (separated)
  • 35g + 45g sugar
  • 35ml (2½ tbsp) vegetable oil
  • 30ml (2 tbsp) milk
  • 80ml double cream
  • 2 tbsp icing sugar
Toffee Filling
  • 55g butter
  • 110g dark brown sugar
  • Dash salt
  • 45ml (3 tbsp) milk
  • 110g icing sugar
Directions
  1. Preheat the oven to 150C/350F, line a swiss roll tin with greaseproof paper and grease well.
  2. Whisk the yolks and 35g sugar until fluffy.
  3. Add the oil and milk and mix well.
  4. In a clean, dry bowl, whisk the egg whites with the remaining sugar to stiff peaks.
  5. Add the flour/cornflour to the yolks, then fold in the egg whites in two additions.
  6. Pour into the pan and tap the bottom to ensure there are no air bubbles.
  7. Bake for 15 mins, then remove from the oven and peel off the greaseproof paper.
  8. Roll up while still slightly warm, then allow to cool.
Toffee Filling
  1. Melt the sugar and butter in a pan, then add the salt, milk and icing sugar.
  2. Stir until smooth. The toffee should be smooth. If it starts to crystalize, add more milk.
  3. Cool the filling before filling the cooled swiss roll.
  4. To fill, gently unravel the roll and spread the filling inside then tightly re-roll.

Roll up while still warm

Roll up while still warm

Toffee sauce filling

Toffee sauce filling

Label for toffee swiss roll

Label for toffee swiss roll

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