Toffee Swiss Roll
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Indulge in the delightful fusion of Swiss roll and toffee, a treat for chocolate lovers
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.
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