Chocolate Swiss Roll
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
3 eggs 70 g/21/2 oz caster sugar, plus extra for sprinkling 1 tbsp cocoa powder 115 g/4 oz self-raising flour 1 tbsp boiled water, cooled FOR THE FILLING 225 g/8 oz cottage cheese or low fat cream cheese 1 tbsp finely grated orange rind 2 tsp clear honey.
1 Preheat the oven to 220°C/425°F/Gas Mark 7. Line a 30 x 23-cm/12 x 9-inch Swiss roll tin with non-stick baking paper. 2 Break the eggs into a heatproof bowl and add the sugar. Place the bowl over a saucepan of simmering water and whisk until the whisk leaves a trail when dragged across the surface. Remove from the heat and whisk until cool. 3 Sift the cocoa powder and flour together in a separate bowl, then stir very lightly into the egg mixture. Add the cooled boiled water, stir lightly then pour into the prepared tin. Tap the tin lightly on the work surface to remove any air bubbles. 4 Bake for 8–10 minutes, or until the top springs back lightly when touched. Remove from the oven. Invert the cake onto baking paper, sprinkled with caster sugar. Remove the tin and carefully strip off the baking paper. Place a further sheet of baking paper on top then carefully roll up and leave until cold. 5 To make the filling, beat the cheese, orange rind and honey together in a bowl. When the Swiss roll is cold unroll and spread with the cottage cheese mixture, then carefully roll up. Trim the edges and serve cut into thin slices.
calories per slice 92