Drops Aphrodisiac
15 Jun 2010
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Drops Aphrodisiac
A swiss roll is made from a whisked sponge. This recipe uses a chocolate flavored sponge and is filled with a Chantilly cream. Absolutely decadent!
Ingredients:
For the Sponge
- 30 grams Plain Flour
- 1 dessertspoon Cocoa
- pinch of Salt
- 3 Eggs (separated)
- large pinch Cream of Tartar
- 115 grams Castor Sugar
- 3 drops Vanilla Essence
- teaspoon Icing Sugar
For the Filling
- Chantilly Cream
You will also require a swiss roll tin 20 cm by 30 cm or a swiss roll paper case 25 cm by 35 cm.
To make your own swiss roll paper case (baking sheet with raised edges), take a sheet of thick greaseproof paper and fold up the edges all the way around by 5 centimetres. Crease the corners into place in such a way that all the sides can stand up. Secure the corners with paper clips or staples.
Method:
- Set the oven to 160 degrees Celsius.
- Grease and flour the swiss roll tin or paper case.
- Sift the flour, cocoa and salt together. Then sift a second time.
- Whisk the egg whites with the cream of tartar until stiff.
- Beat in half the castor sugar, 1 teaspoon at a time and then continue beating until the mixture will stand in peaks.
- Cream the egg yolks until thick.
- Beat in the remaining castor sugar.
- Add the vanilla essence.
- Stir the flour into the yolks.
- Pour the yolks over the egg whites.
- Cut and fold the mixture carefully using a metal spoon until it is thoroughly blended.
- Place the mixture into the prepared swiss roll tin or paper case.
- Place in the pre-set oven to bake for 25 minutes.
In the meantime, you can prepare the Chantilly cream.
To make Chantilly Cream
- Place 240 millilitres of double cream into a cold basin.
- Gently whisk by hand, with a wire whisk, until it thickens.
- Add 3 drops of vanilla essence and 4 teaspoons of castor sugar.
- Continue whisking until the cream will hold its shape.
Your Chantilly cream is now ready for using.
To Complete the Sponge
- Lay out a clean tea towel and sprinkle with sugar.
- Remove the sponge from the oven and immediately turn it out onto the tea towel.
- Trim the edges and roll it up with the towel inside the sponge.
- Once the cake has cooled, unroll it carefully and spread on the cream.
- Roll the sponge up again (without the towel this time!).
- Dust with icing sugar.
This sponge is also delicious with other chocolate or coffee flavoured creams.
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