111.Margaret's Swiss Roll : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: makes one swiss roll

3 large eggs

4 oz / 100g caster sugar

1 oz / 25g cocoa

6 oz / 175g plain chocolate (not cooking chocolate)

½ pint / 280ml double cream


Separate the egg yolks and white.

Whip the egg yolks until they thicken.

Beat in the sugar and beat until thick again.

Mix in the cocoa until well mixed.

Whip the egg whites separately until stiff.

Fold the whites gently into the yolk and cocoa mixture.

Pour the mixture into swiss roll tin lined with non-stick baking parchment.


gas mark 3 325°F 160°C

for 20 minutes or until the mixture is set.

Allow to cool before turning out onto a sheet lightly dusted with caster sugar.

Melt the chocolate bar over a gentle heat. Allow it to cool slightly and then pour over the sponge base.

Whip the double cream until thick.

Spread the cream evenly over chocolate coated base.

Roll with care, dust with icing sugar and serve.

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