swiss roll?

Question

any one like swiss roll made a great one yestoday and ideas to go in it though to make it nicer made two chocolate and jam what do you reccomend? x

Answer 1

Try,with whipping cream or butter cream as well.

Answer 2

chocolate roulade
thgis is basically like a chocolate swiss rol, but its has no flour in it, making it alot lighter

this is a recepe i got off the net as im at work and dont have access to mine

175g/6oz plain chocolate, broken into pieces
175g/6oz caster sugar
6 eggs, separated
2 level tbsp cocoa, sieved
For the filling
300ml/10fl oz double cream
2 oranges, zest only, finely grated
To serve
orange segments or slices, steeped in Grand Marnier
icing sugar
Equipment
33cm x 23cm (13in x 9in) Swiss roll tin



Method
1. Lightly grease Swiss roll tin and line with non-stick baking parchment, pushing it into the corners.
2. Preheat the oven to 180C/350F/Gas 4.
3. Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly.
4. Place the sugar and egg yolks in a bowl and whisk with an electric whisk on a high speed until light and creamy.
5. Add the cooled chocolate and stir until evenly blended.
6. Whisk the egg whites in a large mixing bowl until stiff but not dry.
7. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites, then the cocoa.
8. Pour into the prepared tin and gently level the surface.
9. Bake in the preheated oven for about 20 minutes until firm to the touch.
10. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake.
11. Place a clean damp tea towel on top of the rack, and leave for several hours or overnight in a cool place - don't worry, it will sink slightly. (If the tea towel dries out, simply re-dampen it.)
12. Whip the cream until it just holds its shape, and stir in the orange zest.
13. Dust a large piece of non-stick baking parchment with icing sugar.
14. Turn the roulade out onto the paper and peel off the lining paper.
15. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!).
16. Spread with the whipped cream and roll up like a Swiss roll: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks - that is quite normal and part of its charm!
17. Serve slices with orange segments and Grand Marnier.


i persoanlly place dark cherries and fresh cream in the middle with any left over chocolate sauce brushed in the middle first.

Answer 3

No idea. Unfortunately I have lived in Switzerland for over 30 years and the Swiss roll is unknown here.
Ar Christmas they have a Bûche de Noël, (Christmas log) which is strictly speaking French. It has cream inside and is smothered with chocolate flavoured cream on the outside, sprinkled with cocoa powder and almost impossible to eat without making a mess!

Answer 4

i like making a chocolote log swiss roll at chirstmas time, with chocolate icing in it and over it, made from cocoa and icing sugar with a bit of water. I like to run a fork over it to give a wood looking pattern and sprinkle icing sugar over top to look like snow :P yum yum

Answer 5

try maybe pumpkin swiss roll with cream cheesing filling

Answer 6

U mean London roll

TRY THIS ONE FOR SIZE BABY:

http://allrecipes.com/default.aspx...
&
http://www.recipezaar.com/




Yam......

Answer 7

Whipped cream and crushed rasperries and blueberries

Answer 8

you can use any berries or other soft fruit mixed with cream (try cranberries, very yummy), a custard-buttercream, or just cream with chocolate chips.

Answer 9

vanilla custard pudding, any kind of fruit mousse, sprinkles of toffee and cream.

Answer 10

uhhh, powdered sugar?