German · serves 2
Black Forest Swiss Roll
Roll it warm with the paper inside, cool it rolled, and it will never crack.
Ingredients
- 180ml milk, plus extra
- 1 tsp apple cider vinegar
- 60g butter, melted
- 60ml aquafaba (chickpea tin water)
- 180g plain flour
- 30g cornflour
- 2 tbsp cocoa powder
- 150g caster sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 1/2 tsp vanilla essence
- Filling: 350ml whipping cream, 3 tsp icing sugar, 120g black cherry jam
- Glace cherries and grated chocolate
Method
- Milk and vinegar, 5 minutes to thicken. Then stir in melted butter and aquafaba.
- Sift in flour, cornflour, cocoa, sugar, baking powder, soda and salt. Add vanilla and stir — thick but pourable. Splash in more milk if it stiffens.
- Spread evenly on a lined 30x38cm tray. 180°C for 15 minutes only — it should spring back, not firm up. Overbaked sponge will not roll.
- Turn out onto icing-sugar-dusted paper while still warm. Peel off the old paper, trim the edges.
- Score a line 2cm in along the long edge, not all the way through, and roll it up slowly with the paper inside. Cool completely rolled.
- Unroll, spread with half the cream and all the jam, leaving a 2cm border. Re-roll — this time without the paper.
- Remaining cream over the top, cherries and chocolate.