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Chocolate Swiss Roll with Lime Cream Cheese Filling

Course Breakfast
Cuisine European
Keyword Cake
Author thebakingexplorer

Ingredients

For the pattern

  • 1 Egg large
  • 43 g approx Icing Sugar
  • 43 g approx Butter
  • 43 g approx Plain flour
  • Green food colouring

For the sponge

  • 4 Eggs large
  • 110 g Caster Sugar
  • 1 tsp Cream of Tartar
  • 60 g Butter
  • 75 g Plain flour
  • 25 g Cocoa powder

For the filling

  • 20 g Butter
  • 100 g Cream cheese
  • Zest and Juice of 1 Lime
  • 300 g Icing Sugar

Instructions

  • Start with the mixture for the pattern
  • Separate one egg and weigh the white of it
  • Mix together the same weight of icing sugar and butter.
  • Add the egg white to the mixture and combine well
  • Then add the same weight of plain flour and mix well
  • Add green food colouring until it reaches the shade you want
  • Put the mixture into a piping bag and snip the end of the bag off with some scissors
  • Onto a lined baking tray, pipe diagonal lines, or a pattern of your choice
  • Put the tray into the freezer for one hour
  • To make the chocolate sponge start by separating 4 eggs
  • Into the egg whites, add the caster sugar and cream of tartar and mix with a food mixer or electric hand whisk to create stiff peaks
  • Into the egg yolks, add the other half of caster sugar and whisk together
  • Fold the egg white mixture into the egg yolk mixture in three lots
  • Melt the butter and add it to the egg mixture along with the plain flour and cocoa powder in two batches, folding in gently between each batch
  • Take the frozen 'pattern' tray out of the freezer and pour the mixture over it, give the tray a couple of bangs on the work surface to make sure there are no gaps.
  • Bake on 180C/160C Fan/350F/Gas Mark 5 for approx 7 - 8 minutes. When it is done, immediately flip it out onto some baking paper and peel off the paper on the top to reveal the pattern
  • Flipped it back over again onto some fresh baking paper and roll it up, taking the baking paper with it. Leave it to cool completely
  • To make the cream cheese filling mix together butter, cream cheese, lime juice and lime zest, and icing sugar
  • Unroll the sponge, spread the filling over it, then re-roll it
  • Serve immediately, store leftovers in the fridge and eat within 2 days