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
Author: Harry Jennerway
Serves: 8 servings
- 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
- 55g butter
- 110g dark brown sugar
- Dash salt
- 45ml (3 tbsp) milk
- 110g icing sugar
- Preheat the oven to 150C/350F, line a swiss roll tin with greaseproof paper and grease well.
- Whisk the yolks and 35g sugar until fluffy.
- Add the oil and milk and mix well.
- In a clean, dry bowl, whisk the egg whites with the remaining sugar to stiff peaks.
- Add the flour/cornflour to the yolks, then fold in the egg whites in two additions.
- Pour into the pan and tap the bottom to ensure there are no air bubbles.
- Bake for 15 mins, then remove from the oven and peel off the greaseproof paper.
- Roll up while still slightly warm, then allow to cool.
- Melt the sugar and butter in a pan, then add the salt, milk and icing sugar.
- Stir until smooth. The toffee should be smooth. If it starts to crystalize, add more milk.
- Cool the filling before filling the cooled swiss roll.
- To fill, gently unravel the roll and spread the filling inside then tightly re-roll.