Swiss roll with date filling

Recipe from: 5/14/1998 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • CAKE
  • 190
    ml
    cake flour
  • 3
    ml
    baking powder
  • 3
    ml
    salt
  • 3
    extra-large eggs
  • 180
    ml
    sugar
  • 30
    ml
    cocoa powder
  • 30
    ml
    hot Nescafé coffee
  • 1
    juice and rind of a lemon
  • FILLING
  • pinch bicarbonate of soda
  • 125
    g
    dates, finely chopped
  • 65
    ml
    water
  • pinch salt
  • 65
    ml
    sugar
  • juice and rind of a lemon
  • 125
    ml
    cream, stiffly whipped
 

Method

15 min
 
Preheat the oven to 200 ºC. Spray a baking sheet with non-stick spray and line with baking paper. Sift the cake flour, baking powder and salt together three times. Beat the eggs until foamy and add the sugar a little at a time, beating well until the sugar has dissolved. Fold the dry ingredients into the egg mixture. Blend the cocoa powder and coffee and add to the flour mixture, mixing lightly. Add the lemon juice and rind and mix. Turn into the lined baking sheet, spreading smoothly. Bake for 15 minutes or until the testing skewer comes out clean. Turn out onto a damp cloth and roll up. Cool slightly on the cloth. Prepare the filling: sprinkle the bicarbonate of soda over the dates in a saucepan. Add the water and heat slowly until the dates are soft. Add the remaining filling ingredients, except the cream. Mix well and leave to cool. Unroll the roll and spread with the date filling. Spread the stiffly whipped cream on top of the date filling and roll up carefully again. Slice and serve. Makes a medium-sized Swiss roll or 10-12 slices.
 

Read more on: bake  |  fruit
 

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