Delia Smith Swiss Roll

Delia Smith’s Swiss Roll is a tasty treat, a chocolate sponge cake filled with sweet whipped cream and topped with rich chocolate ganache. This dessert is good for any occasion, requiring just 15 minutes of baking time, making it a quick yet elegant treat.

Try More Delia Smith Recipes:

• Delia Smith Tiramisu
• Delia Smith Lemon Tart
• Delia Smith Rock Cake Recipe

💗 Why You’ll Love This Delia Smith Swiss Roll Recipe:

• Quick and Easy: Delia Smith’s Swiss Roll is a breeze to make, with just 15 minutes of cooking time, perfect for busy days.
• Decadent Chocolate Flavor: The rich chocolate sponge cake paired with creamy whipped cream and ganache delivers an indulgent chocolate experience.
• Impressive Presentation: Its elegant rolled design makes it a visually appealing dessert for special occasions.
• Versatile: You can customize the filling to your liking, from classic whipped cream to fruit fillings or even Nutella for variety.
• Crowd Pleaser: Loved by kids and adults alike, this Swiss Roll is sure to be a hit at gatherings, potlucks, or as a special treat.

❓ What Is Delia Smith’s Swiss Roll Recipe?

Delia Smith’s Swiss Roll recipe is a delightful dessert featuring a light and airy chocolate sponge cake rolled around a sweet whipped cream filling, topped with a luscious chocolate ganache. It’s a quick, elegant, and versatile treat loved by many.

📜 Delia Smith Swiss Roll Ingredients

For the Cake:

• 4 large eggs separated and at room temperature
• ¾ cup granulated sugar divided (150g)
• ¼ cup vegetable oil (60ml)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ½ cup all-purpose flour (60g)
• ¼ cup unsweetened cocoa powder (25g)
• ½ teaspoon baking powder

For the Whipped Cream Filling:

• 1½ cups heavy whipping cream (360ml)
• ¼ cup powdered sugar (30g)
• 1 teaspoon vanilla extract

For the Topping:

• ¾ cup semisweet chocolate chips or chopped bars (135g)
• ½ cup heavy cream (120ml)
• 1 teaspoon vegetable oil

👩‍🍳 How To Make Delia Smith Swiss Roll

For the Cake:

1. Turn the oven on to 350 degrees Fahrenheit. Prepare a baking sheet with a 12-by-17-inch rim by greasing it with butter or cooking spray.
2. Prepare a baking sheet by lining it with parchment paper and greasing the paper.
3. Whisk the egg whites with the 1/4 cup sugar in a large dish or the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form, about 5 minutes.
4. In another large bowl, whisk egg yolks, ½ cup sugar, oil, vanilla, and salt. Mix for 2 minutes at high speed until foamy.
5. Stir the dry ingredients (flour, cocoa powder, and baking powder) into the wet (egg yolk and sugar) ingredients, beating on low speed just until incorporated.
6. Add the egg whites to the egg yolk mixture in three additions and fold until no white streaks remain. Spread the batter evenly in the prepared baking dish.
7. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
8. Spread out a smooth kitchen towel on the counter and liberally dust it with cocoa powder while the cake bakes.
9. After removing the cake from the oven, you should use a knife to release the sides from the pan. Remove the cake from the oven and invert it onto the floured dish towel.
10. Remove the parchment paper and throw it away carefully. Roll the cake into a log shape using the towel, beginning at one of the shorter ends.
11. Roll up the cake and refrigerate it for at least two hours, preferably overnight.

For the Filling:

1. Whip the cream, sugar, and vanilla extract together in a large bowl using a mixer set to medium speed.
2. Unroll the cake gently to avoid breaking it. Apply a thin layer of whipped topping all over the cake.
3. Roll the cake back into a log with the aid of the towel, carefully peeling back the cloth from the cake as you go if it is sticking.
4. Remove any escaped filling with a spoon. Roll the cake out and set it on a cooling rack.

For the Topping:

1. Put the chocolate in a heat-safe dish.
2. Bring the cream to a boil in a saucepan or in the microwave. Pour on top of the chocolate. Leave for 10 minutes.
3. Toss in the oil and incorporate everything thoroughly by stirring. Allow the chocolate to remain until it is thick enough to pour. To properly coat the cake, if desired, pour the ganache over the top and spread with a spoon.
4. Wait around 30 minutes for the ganache to set completely. Cut and serve warm or refrigerate for later.

💭 Recipe Tips

• Roll the cake while it’s hot from the oven. Let it cool too much and it may crack when rolling or unrolling.
• Use a scale to measure flour for the most precise results and to avoid a dense cake. Instead of using a scale, spoon flour into cups and level with a knife. Use this strategy to avoid overfilling the measuring cup.
• Egg whites must be whipped in a clean, dry bowl. Egg whites cannot include yolk either. A dirty or yolk-filled dish will make whipping whites difficult.
• Cold eggs are simpler to separate, while room-temperature egg whites have more volume. Better to separate them beforehand.
• The cake will be sticky, so coat the kitchen towel with cocoa powder.
• You can gently tap the sheet pan on the counter to release batter air bubbles. Rolling a cake with air bubbles cracks it.
• Add extracts to whipped filling to adjust flavor.
• Peppermint and almond extract work well. Mix jam, fruit, or your favorite liqueur into the whipped cream filling.
• Swiss rolls can be topped with cocoa powder, powdered sugar, fresh fruit, crushed candy canes, cookies, chocolate curls, and more. Adding it before the ganache sets helps the topping stick.

🍦 What Pairs Nicely With Delia Smith Swiss Roll?

You may serve Delia Smith’s Swiss Roll with flavorful accompaniments such as vanilla ice cream, fresh fruit buttercream, whipped cream, chocolate chips, ginger peach jam, candy apples, coquito, and cranberry-Aperol spritz.

🎚 How To Store Leftover Delia Smith Swiss Roll?

• In The Fridge: Leftover Delia Smith’s Swiss roll can be kept in the refrigerator for up to 3 days if wrapped tightly in plastic wrap or placed in an airtight container.
• In The Freezer: Leftover Delia Smith’s Swiss roll may be preserved for 3 months make sure to store it in a freezer bag. Defrost in the fridge overnight before serving.

🥵 How To Reheat Delia Smith Swiss Roll?

• Oven: Preheat the oven to 350 degrees Fahrenheit then throw Delia Smith’s Swiss roll on a baking sheet and heat for 10 minutes.
• Microwave: Transfer Delia Smith’s Swiss roll on a microwave-safe plate and heat it in short 15-second intervals on medium power until warm.

FAQs

• Delia Smith Chocolate Fudge Cake
• Delia Smith Ginger Cake
• Delia Smith Apple And Almond Pudding

Delia Smith Swiss Roll Nutrition Facts

Amount Per Serving

• Calories 290
• Total Fat 4.2g
• Saturated Fat 1.2g
• Cholesterol 151mg
• Potassium 109mg
• Carbohydrate 58.4g
• Fibre 0.7g
• Sugars 42.2g
• Protein 7.4 g

Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:

1. Delia Smith’s Winter Collection: 150 Recipes for Winter
2. Delia Smith’s Summer Collection: 140 Recipes for Summer
3. Delia’s How to Cheat at Cooking (recommended)
4. Delia’s Vegetarian Collection: Over 250 Recipes
5. The Delia Collection: Baking