For some reason I had a real hankering for a chocolate-mint swiss roll, but suspecting it may be rather...potent, I also did a more classic one with raspberry jam and whipped cream. I then, later, went mad, and tried a yoghurt based mint filling for a second attempt. Fatless sponges are great practice for folding flour into foamed eggs.
Swiss Rolls
Sponge
- 4 eggs
- 60g sugar
- 40g self-raising flour
- 30g cocoa powder (for a normal sponge this is also flour)
- ½tsp cream of tartar
Filling - Mint buttercream
- 160g butter
- 320g icing sugar
- Splash of milk
- A few drops of peppermint flavouring
Filling - Mint yoghurt
- Strained Greek yoghurt (Fage)
- Icing Sugar
- A few drops of peppermint flavouring
- 3 sheets of gelatine
Filling - Normal
- 3 tbsps raspberry jam
- 150ml double cream - whipped