THERMOMIX ® RECIPE

1 Bec's Table Chocolate Swiss Roll

Recipe's preparation

Method for the sponge

Heat the oven to 180°C fan (360°F fan). Line a Swiss roll tin with baking paper. *See tin measurements above.
Weigh the flour, baking powder, cocoa powder and salt into a dry TM bowl MC in mix 5 seconds/ speed 5 Set aside.
Place the butterfly into the Thermomix.
Crack the eggs into a clean bowl, make sure there’s no shell, then add them to the TM bowl and vanilla. Pop the lid on and sit a bowl on top of the lid.
Weigh the sugar into the bowl on the lid. Set aside.
Set the TM for 5 mins/ 60°C/ speed 3.5 start raining the sugar through the hole in the lid.
Allow the eggs and sugar to continue to mix until ribbon stage is achieved. *See note
Remove the light, airy mix from the bowl into a mixing bowl. Using a spatula, gently fold ½ the flour mixture into the egg mixture, then once combined, add the remainder and mix gently until completely incorporated and everything’s the same colour with no streaks.
Gently add the mix to the prepared tin and spread to the corners.
Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with a mix of cocoa and sugar.
When the sponge is cooked, use oven gloves to carefully invert it onto the sugar/cocoa-coated paper. Lift off the tin and peel away the top layer of baking paper.
Score a line 2cm across the long edge of the sponge, then use the parchment to roll the sponge into a spiral with the baking paper running through it. Leave the rolled sponge to cool completely.
While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens.
When the sponge is cool, gently unroll it and spread over the cream filling. Starting from the scored edge, use the parchment to roll the sponge around the filling. Lift onto a board or serving platter. It can be served straight away or chilled. It’s easier to slice when chilled. Serve in slices