Mini Egg Swiss Roll
"Celebrate Easter in style with my Mini Egg Swiss Roll cake. Lighter-than-air chocolate sponge filled with vanilla-kissed Chantilly cream and Cadbury's mini eggs, covered with rich chocolate ganache and more mini eggs. An Easter treat for everyone!
Equipment
- 1 Swiss roll tin
- 1 Digital kitchen scales
- 1 Measuring spoons
- 1 Small mixing bowl
- 1 Jug
- 1 Stand mixer
- 1 Electric hand mixer
- 1 Spatula
- 1 Offset spatula
Ingredients
For the cake
- 60 g (¼ cup + 3 tbsp) plain (all purpose) flour
- 10 g (1 tbsp + 1 tsp) cocoa powder
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 tbsp milk
- 1.5 tbsp oil
- 1 tsp vanilla
- 2 large eggs
- 70 g (¼ cup + 2 tbsp) caster sugar
For the Chantilly cream and filling
- 200 ml (¾ cup + 1 tbsp) double (heavy) cream
- 1.5 tbsp icing (powdered) sugar
- 1 tsp vanilla
- 100 g (½ cup) mini eggs, crushed
For the chocolate ganache and decoration
- 90 g (½ cup + 3 tbsp) dark chocolate
- 110 ml (¼ cup + 3 tbsp) double (heavy) cream
- 15 g (1 tbsp) unsalted butter
- 50 g (¼ cup) mini eggs, some crushed, some whole
Instructions
For the cake
- Preheat the oven to 180C/350F. Line a 13”x9” swiss roll tin with parchment paper. Set aside.
- Into a small bowl, sift together the flour, cocoa, baking powder and salt. Set aside.60 g (¼ cup + 3 tbsp) plain (all purpose) flour, 10 g (1 tbsp + 1 tsp) cocoa powder, 0.5 tsp baking powder, 0.25 tsp salt
- Whisk together the milk, oil and vanilla in a small jug until completely combined. Set aside.1 tbsp milk, 1.5 tbsp oil, 1 tsp vanilla
- Place the eggs into the bowl of a stand mixer. Using the whisk attachment, beat on medium-low for 3 minutes until frothy and doubled in volume. With the mixer running, spoon in the sugar 1 tbsp at a time until it has all been added. The mixture should be thick and pale, and the whisk when lifted should leave a "ribbon" trail.2 large eggs, 70 g (¼ cup + 2 tbsp) caster sugar
- With the mixer on low, pour in the liquid mix, ensuring it is fully combined. The mixture should still be pale and thick.
- Sift the dry ingredients into the egg mixture again, then whisk to half combine before folding really gently to fully combine.
- Gently tip the mixture into the prepared tin and spread out into an even layer using an offset spatula. Bake the cake in the preheated oven for 7-10 minutes until it springs back lightly when pressed really gently and a toothpick comes out clean.
- While the cake is baking, place a sheet of parchment paper larger than the size of the tin on your worktop.
- As soon as the cake is out of the oven, dust the top with cocoa powder. Flip carefully onto the prepared parchment paper. Peel off the parchment that the cake baked with before dusting this side lightly too. Roll the cake up tightly starting from one of the shorter sides and leave to cool completely.
For the Chantilly cream and filling
- Place the double (heavy) cream in a large bowl. Sift in the icing (powdered) sugar and spoon in the vanilla. Beat with a handheld electric mixer (or go with a whisk for a good workout!) until the cream is soft and billowy but not stiff. This is your Chantilly cream, it really is that simple but sounds super fancy!200 ml (¾ cup + 1 tbsp) double (heavy) cream, 1.5 tbsp icing (powdered) sugar, 1 tsp vanilla
- Carefully unroll the cake, leaving it on the parchment it was rolled up in. Gently spoon the cream over the unrolled cake, spreading in an even layer almost but not quite to the edges. Don't worry about the edges as some of the cream will be pushed outwards as you re-roll the cake.
- Sprinkle the crushed mini eggs all over the cream in an even layer. Roll the cake back up again, keeping the roll tight as you go and ensuring the paper remains on the outside of the cake this time. Pop the cake in the fridge to chill whilst you make the ganache.100 g (½ cup) mini eggs, crushed
For the chocolate ganache and decoration
- Place the chocolate and double (heavy) cream in a heatproof bowl. Microwave in short bursts, stirring in between, until the chocolate and cream are completely melted and combined. Stir in the butter until melted. Your ganache will still be on the runny side, so leave to cool and firm up before using.90 g (½ cup + 3 tbsp) dark chocolate, 110 ml (¼ cup + 3 tbsp) double (heavy) cream, 15 g (1 tbsp) unsalted butter
- When the ganache is ready to be spread, remove the cake from the fridge and place on your serving plate or board. Spread the ganache in an even layer all over the cake, leaving the spiral ends visible.
- Finish the cake by decorating the top with some crushed and some whole mini eggs. Slice, serve and enjoy!50 g (¼ cup) mini eggs, some crushed, some whole
Notes
- Take time to read through the recipe so you are familiar with what steps come next. This is especially important to guarantee best results for roll cakes. I have included as much detail as I can to ensure you have success every time.
- Make sure the eggs reach the ribbon stage before moving on. This is a really important visual aid to ensure the eggs have been whipped up enough to hold their structure and allow the airiness required for the cake to roll successfully.
- When adding the dry ingredients for the cake, use the whisk attachment but do not mix until fully combined. Instead, whisk until about halfway combined, then finish off mixing by hand. This gives an even mix without beating out all the air incorporated earlier.
- Spread the roll cake fillings evenly over the cake, making sure to leave a border all around the edges uncovered. When you re-roll the cake, a little of the filling gets pushed to the edges and will fill up the space. This means less filling oozing out the sides and more deliciousness for you to enjoy in the cake instead!
- Once filled and re-rolled, wrap the cake tightly in the parchment paper and pop in the fridge. I do this whilst making and preparing the whipped ganache topping. Chilling the cake before covering means the cake will be firmer and hold its shape better, making it easier to work with for next steps
- Make sure the ganache has cooled sufficiently before spreading or it will just run off the sides of the cake.
- Top with decorative mini eggs soon before serving to prevent them discolouring in the fridge. I do this when I remove the cake from the fridge to bring to room temperature, about 30 minutes before serving.
Nutrition
Calories: 299kcal