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Chocolate Swiss roll with a creamy compote and vanilla cream


Ingredients for the chocolate swiss roll-

4 medium free range eggs

110g caster sugar

110g self raising flour

2-3 tbsp icing sugar

2tbsp coco powder

100g water

100g caster sugar

2 tbsp kirsh


Ingredients for the cherry compote-

500g dark cherries, pitted and stoned

2 lemons, juiced

500g jam sugar


Ingredients for the vanilla cream-

300ml double cream

1 vanilla pod, seeds removed


To serve

Icing sugar

Chocolate Swiss roll with a creamy compote and vanilla cream
Difficulty: easy
Serves: 6


Method for the chocolate swiss roll-

  • Preheat the oven to 190C/375F/Gas 5.
  • Line a 23cm x 33cm/9in x 13in Swiss roll tin with baking parchment.
  • Place the eggs and sugar into a bowl and whisk until light, fluffy and thickened.
  • Fold the flour, icing sugar and coco powder into the mixture until well combined. Pour the batter into the tin and smooth the surface lightly with a spatula.
  • Place the tin into the oven and bake for 8-10 minutes. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
  • Place a sheet of baking parchment, slightly bigger than the tin onto a work surface and dust with some icing sugar.
  • Turn the sponge out onto the parchment paper and then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
  • Meanwhile place the water and sugar in a medium saucepan and heat until it thickens.


Method for the cherry compote and vanilla cream-

  • Place the cherry stones in a small square of muslin, gather into a bag and tie with string. Put the cherries in a preserving pan or a large heavy saucepan with the bag of cherry stones and pour in 300ml of water. Bring to a boil then reduce to a simmer and cook for 10–15 minutes, or until the cherries are tender and are beginning to soften. Discard the stones. If you want some of the cherries to remain chunky in the jam, don’t cook them for too long.
  • Pour in the lemon juice and add the jam sugar. Heat gently, stirring until all the sugar has dissolved. Bring to a boil and keep at a steady rolling boil, stirring occasionally, for about 10 minutes or until the jam reaches setting point. Remove the pan from the heat while you test for a set.
  • Allow to cool.
  • For the filling, place the double cream into a large glass bowl and add the vanilla seeds, whisk until stif.
  • Spread over the sugar syrup on the sponge and sprinkle over the kirsch.
  • Spread the cooled jam over the sponge.
  • Spread the cream over the jam.
  • Starting at the longest edge without the 2cm/1in gap, using the parchment paper, roll the sponge up to form a pinwheel, with the chocolate inside. Press tightly to encase the filling.
  • Dust with icing sugar and serve.