Mascarpone and Strawberry filled Chocolate Swiss Roll makes an absolutely decadent and stunning dessert. Creamy mascarpone and fresh strawberries are chopped and spread onto a soft and moist chocolate cake. It is then rolled up to form a beautiful swiss roll.
I know that many people avoid baking a swiss roll , worried that it will crack while rolling or not roll at all. I totally understand and can relate to these problems. I was so nervous rolling up the The first swiss roll I baked, that it broke into pieces as I rolled it.😱 If you know how I like to recycle ANYTHING, I did just that to the broken cake. I cut it up into little squares, put a little buttercream on it and served it just like that. I did get that, ” Hey, I thought you were baking a swiss roll” from my husband and I gave him that “Don’t even ask look.”🤷♀️ And so he didn’t. But all was not lost there, we did get to eat swiss roll for dessert , just not the rolled up version.😉
Then I decided, if this swiss roll wants a challenge…a challenge is what it is going to get…you see ,😤 I am crazy like that. So I googled away,👩💻 tweaked my recipe up a bit and followed the tips I found that could be causing this rolling disaster and baked it a few more times (to the delight of my family😋) and what I came up with…I can claim guaranteed perfection ALWAYS! NO CRACKS, NO BREAKING UP INTO PIECES In fact I have had so much of fun with this recipe, using different fillings and flavours, which I am going to love to share with you in later blog posts.😌
So just follow these tips and ideas for perfect swiss roll always. This is also a great recipe, as I mentioned, it really is flop proof. The cake is soft and moist…never dry and the filling for this recipe tastes and makes an extremely impressive dessert
TIPS FOR THE PERFECT SWISS ROLL
1. Try not to overbake the sponge
2. Immediately after baking, turn out the cake,onto baking / parchment paper dusted with castor sugar
3. Remove the lining and trim off a bit of the stiff edges, which would cause it to crack during rolling.
4. Use the baking / parchment paper dusted with castor sugar to help you roll the cake up, while it is still hot, If the cake cools down, it will crack when you roll it up
5. Leave the rolled cake to cool completely in the parchment paper. I usually cover the parchment rolled swiss roll with a clean damp tea towel. I find that this keeps the sponge soft during the cooling process and makes it easier to re-roll it after it has cooled.
6. After it has cooled completely, unroll the sponge which will be slightly curved, so do not force it down, or it will crack. The curve will make rolling it back with the filling much easier.
7. Spread on the filling. Roll it up again.
I hope that you have as much fun with different frosting and fillings as I did. This is a really easy, quick cake to prepare, just follow the guidelines above and you can impress your guests, family and yourself with this gorgeous dessert.
- 4 extra large eggs separated
- 160 ml / 135g castor sugar
- 60 ml / ¼ cup cocoa powder
- 5 ml / 1 teaspoon instant coffee
- 60 ml / ¼ cup hot water
- 125 ml cake / all purpose flour
- ½ teaspoon baking powder
- 2 ml salt
- extra castor sugar for sprinkling on parchment paper after baking
- 250 G Mascarpone
- 2 Tablespoons / 30 ml icing sugar
- ½ teaspoon vanilla essence
- ½ cup / 125ml chopped strawberries
Beat egg yolks. Gradually add the castor sugar and continue beating until thick.
Mix the cocoa powder and coffee in the hot water until smooth and beat it into the egg yolks.
Sift the flour, baking powder and salt together. Fold it into the above mixture until smooth.
Beat the egg whites until the stiff peak stage.( Stiff or firm peaks stand straight up when the beaters are lifted)
Gently fold this into the cake mixture with a metal spoon until properly incorporated.
Spoon the mixture onto a lined and greased 23x32cm swiss roll tin.
Bake in a pre heated oven at 180°C / 350°F / Gas mark 4 for 10 -15 minutes
Turn out immediately onto parchment paper sprinkled with the extra castor sugar.
Remove lining from the cake. Trim off the edges. ( SEE NOTE 1)
Roll up the cake ( SEE NOTE 2)
Leave rolled until completely cooled ( SEE NOTE 3 )
Unroll and spread with mascarpone and chopped strawberries
Roll up again, dust with icing sugar and decorate with chocolate dipped strawberries
Beat the mascarpone, icing sugar and vanilla essence together.
Chop up the strawberries into little cubes.
NOTE 1 Remove the lining and trim off a bit of the stiff edges, which would cause it to crack during rolling. NOTE 2 Use the baking / parchment paper dusted with castor sugar to help you roll the cake up, while it is still hot, If the cake cools down, it will crack when you roll it up. NOTE 3 Leave the rolled cake to cool completely in the parchment paper. I usually cover the parchment rolled swiss roll with a clean damp tea towel. I find that this keeps the sponge soft during the cooling process and makes it easier to re-roll it after it has cooled.