Name: Mini Egg Swiss Roll
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 3 Eggs (large); 75 g Caster sugar; 50 g Plain flour (sieved); 25 g Cocoa powder (sieved); 300 ml Double cream; 1 tbsp Icing sugar; 1 tsp Vanilla extract or paste; 100 g Mini Eggs (crushed); 25 g Milk chocolate (melted); 39 g Mini Eggs; 10 g Mini Eggs (crushed)

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This gorgeous Mini Egg Swiss Roll is a perfect dessert for Easter and springtime! The light chocolate sponge is filled with whipped cream and crushed mini eggs. Once rolled up, it's drizzled with melted milk chocolate and decorated with whipped cream and more mini eggs. The pretty pastel colours of the little chocolate eggs make this such a stunning dessert and it's so yummy too!

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Ingredient Tips & Equipment Information

Make sure your ingredients are at room temperature before you start baking, particularly the eggs.
You need to roll up the swiss roll when it is hot from the oven. If it is too cold, it won't roll as neatly and could crack.
You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
I used Cadbury Mini Eggs, but any small chocolate eggs will work such as Smarties, Milkybar etc.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Mini Egg Swiss Roll

Using an electric food mixer whisk the eggs and caster sugar together until the mixture reaches 'ribbon stage'. This is when you can drizzle the mixture into itself in a figure 8 and it doesn't sink in for several seconds. Then fold in the sieved plain flour and cocoa powder.

Pour the mixture into the tray, and spread it out evenly. Bake it for 12 minutes until risen and evenly baked.

Tip it out onto a fresh piece of baking paper and immediately roll it up then leave it to cool. Once the sponge is cool, unroll it and spread the whipped cream over it. Sprinkle over the crushed mini eggs. Then tightly, but gently, roll up the sponge. Put it on a serving plate and cut off the ends to give it a neater, more presentable look. Drizzled with melted chocolate, add more whipped cream and mini eggs on top.

For the full recipe with measurements, head to the recipe card at the end of this post.

What size tin do you need for this recipe?

You don't need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 23-27cm wide.

How do you get the perfect swiss roll?

Don't overfill it. Being overly generous with the filling means you won't get a nice tight roll.
Don't cut or score it to "start the roll off", this can too easily go wrong and the whole section will break off.
Start the roll off as tight as you can and the rest will follow.
When folding the flour in, be gentle and go slowly to avoid losing volume.
Don't worry if it's not perfect! A drizzle of chocolate or a dusting of icing sugar can hide any mistakes.

How should the swiss roll be stored and can it be frozen?

This recipe should be stored in the fridge and will keep for 2-3 days. Unfortunately due to the fresh whipped cream, I do not recommend freezing this recipe.

What is the best way to crush the Mini Eggs?

I place the Mini Eggs into a bowl and use the end of a wooden rolling pin to gently, but firmly, bash them up. You can partly cover the bowl with a tea towel if you're worried about bits of Mini Eggs jumping out of the bowl! You will figure out the right pressure to use after a few bashes. Or, you can put them in a ziploc style bag and bash them from the outside with a rolling pin in the same way. You can also chop them up using a sharp knife, but please do this very carefully!!

Can this recipe be made gluten free?

Yes, to make a gluten free swiss roll replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please also make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance.

Can this recipe be made dairy free?

Great news, the swiss roll is already dairy free! You will need to replace the whipped cream with a dairy free alternative. You will also need to use a dairy free alternative to Mini Eggs, such as Mummy Meegz Chuckie Eggs or Doisy & Dam Good Eggs, and a dairy free chocolate to drizzle over the swiss roll. Please also check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Mini Egg Swiss Roll:

The decoration on top is optional, but I do recommend it!
The colour from the Mini Eggs will start to bleed into the whipped cream after a short while, so add the decoration as close to serving as you can.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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