"It came to my attention that today is "Rulltårtans Dag" (Swiss Roll Day). Those of you who have followed me for a time might know of the LOVE I have for these buttercream filled chocolate pastries, so a day to celebrate them seems only right."
Chocolate Swiss Roll With Vanilla Buttercream
3
- ★★
- ★★
- ★★
- ★★
- ★★
Ingredients:
Cake
3 eggs
2/3 cup sugar
1/3 cup potato starch
1/4 cup cocoa powder
1 teaspoon baking soda
Sugar for rolling the cake in
Buttercream
150 g butter, room temperature
1 egg yolk
1 2/3 cups icing sugar
1 teaspoon of vanilla powder
1 teaspoon of cold coffee
Directions:
Heat the oven to 425 degrees Fahrenheit.
For the cake
Beat eggs and sugar in a bowl. Add the potato starch, cocoa and baking soda. Mix to a smooth batter.
Pour the batter into a rectangle on a baking sheet on top of a baking tray. Bake in the oven for 6-7 minutes.
Spread a little sugar over a new baking sheet. Flip the cake over the new baking sheet, and gently pull off the old baking sheet. Let the cake cool.
For the buttercream
Mix butter, egg yolk, icing sugar, cold coffee and vanilla powder with an electric mixer.
Assemble
Trim the edges of the cake to make them more even, then spread butter cream in an even, thick layer over the cake. Roll the cake gently.
Roll the cake in plastic wrap and let sit in the fridge for a few hours. When it’s time to eat, remove it from the fridge an hour before serving and cut the cake in even pieces. Enjoy!