Chocolate Reindeer Swiss Roll
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Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • *For the sponge*
  • 6 large eggs, separated
  • 100g caster sugar
  • 50g good quality cocoa powder, plus extra to dust
  • 50g good quality dark chocolate, melted, to decorate
  • *For the filling*
  • 200g butter
  • 100g icing sugar
  • 125g milk chocolate, melted
  • *Decorations*
  • red smartie or skittle x1
  • edible eyes x 2
  • white chocolate buttons x 2
Instructions
  1. Pre-heat the oven to 180°C/fan160°C
  2. Line a 30cm x 20cm swiss roll tin with baking paper.
  3. Take a small piece of baking paper, and draw 2 antler shapes - as big or small as you like really. In a piping bag add a dollop of the melted chocolate and fill in the antlers and then pop them in the fridge to set.
  4. Place your egg yolks and sugar in a large bowl and whisk until the mixture is thick and pale. I used my stand alone food mixer. Once the mixture eaves a ribbon from the whisk when it is lifted up, you need to sift in the 50g cocoa.
  5. Using a metal spoon carefully and as lightly as you can, fold in the cocoa powder.
  6. In another clean bowl, whisk the egg whites with an electric hand mixer until it forms soft peaks. In other words, it should just peak and flop over when you lift up the whisk.
  7. Now fold the egg whites into the yolk mixture with a metal spoon, about a heaped tablespoonful at a time . Be mindful not to knock out the air.
  8. Pour the mixture into your prepared tin and bake for approx 15-20 minutes until the sponge is risen and springy to the touch.
  9. Remove from the oven and leave to cool in the tin.
  10. After about 15 minutes, turn the sponge out onto a sheet of baking paper dusted generously with cocoa powder.
  11. Now make your filling:
  12. Beat the butter for a good 5 minuets until it has softened
  13. Carefully add the icing sugar and beat until smooth
  14. Now add the remaining melted chocolate and beat once more.
  15. *assembling your bake*
  16. Peel off the attached baking paper from the sponge.
  17. Spread your chocolate buttercream over the sponge, but leave a gap about 1 inch around the sides.
  18. Now roll up your sponge
  19. Place the rolled sponge onto a serving plate and stick your 2 antlers into the side near the top and then stick your eye and nose on using any leftover melted chocolate/jam/chocolate spread.
  20. Enjoy
  21. This is best eaten on the day it is made, but is fine the next day too.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/12/chocolate-reindeer-swiss-roll.html