Toffee Swiss Roll
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This toffee swiss roll is one of my favorite treats to whip up when I want something impressive but don't have all day. The whole thing comes together in just 45 minutes from start to finish, making it perfect for unexpected guests or a quick indulgence. I love that dark chocolate, one of the stars here, is packed with antioxidants that make this dessert feel a little less guilty. The combination of buttery cake, crunchy toffee bits, and silky chocolate filling is honestly irresistible, and the best part? You probably have most of these ingredients in your kitchen already. Trust me, this roll never disappoints.
Ella x
Ingredients
- 250 gall-purpose flour
- 2 gbaking powder
- 1 gbaking soda
- 1 gsalt
- 150 gunsalted butter
- 200 ggranulated sugar
- 3 egglarge eggs
- 1 mlvanilla extract
- 100 gtoffee bits
- 150 gdark chocolate chips
- 50 mlheavy cream
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper.
Tip: Use a large tray for an easier roll.
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Tip: Whisk well to avoid lumps.
- 3
In a large bowl, cream butter and sugar until light and fluffy.
Tip: Use an electric mixer for faster results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Be careful not to overbeat.
- 5
Gradually mix in flour mixture until just combined.
Tip: Don't overmix, or the cake will be tough.
- 6
Melt toffee bits in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 7
Pour the melted toffee over the cake batter and mix until combined.
Tip: Don't overmix, or the cake will be tough.
- 8
Pour the batter into the prepared baking tray and smooth the top.
Tip: Use a spatula for an even surface.
- 9
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, or the cake will be dry.
- 10
Remove from the oven and let cool in the tray for 5 minutes.
Tip: Let it cool completely on a wire rack.
- 11
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 12
Unroll the cake and spread with melted chocolate.
Tip: Use an offset spatula for a smooth finish.
- 13
Sprinkle confectioner's sugar over the top.
Tip: Use a fine-mesh sieve for an even dusting.
Recipe Variations
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