Spooky swiss roll

A recipe that might need a little more adult guidance but is 100% worth the effort!

Aprons on? Let‘s Cook!

20 minutes
10 minutes + cooling time

A ghoulish treat, fitting for a spooky Halloween bash, packed with nutrients thanks to powerhouse ingredients like teff, chia seeds and spirulina.

Little Cooks Co has partnered with buywholefoodsonline to help you source ingredients more easily. Click on the link in the ingredients list and it will take you straight to the product you need!

Ingredients

  • 3 large eggs
  • 55g brown rice flour
  • 35g teff flour
  • 3g natural black food colouring
  • 105g honey + 20g for the cream filling
  • Pinch fine sea salt
  • 1 tsp olive oil (7 g)
  • 1 tsp vanilla extract (5g)
  • 10g desiccated coconut
  • 350 ml double cream or chilled coconut cream
  • 3g spirulina powder (or any green food colouring)
  • ½ tbsp chia seeds (8g)
  • Teaspoon of water 5ml

Equipment

  • 9 x 13inch baking tray
  • Hand mixer
  • Glass or ceramic mixing bowls (the black food colouring may stain plastic)
  • Wooden/mixing spoon
  • Measuring spoons
  • Scales
  • Parchment paper
  • Tea towel
  • Spatula

Allergens

Egg

Directions

1 Preheat your oven to 180C (fan)/160C (non-fan)/gas mark 4 and line the baking tray with parchment.
2 Separate the eggs - whites in one bowl and yolks in another.
3 Use a hand mixer to whisk the egg whites for a few minutes until these form stiff peaks. You can tell they are ready by turning off and lifting the mixer - if the peaks left by the whisks stand on their own then it is ready. Set these aside.
4 Add 105g of honey, sea salt, olive oil, 1 tsp of water and vanilla to the egg yolks and whisk until thick and creamy. Use a spatula to add this to the bowl of egg whites and gently fold in.
5 Next, mix the flours and black food colouring and sift this into the egg mixture. Fold the flour in, taking care not to stir as you want to ensure the mixture remains fluffy. The mixture should be black when it is all combined.
6 Spread the sponge mixture evenly on the parchment into a rectangular shape around 1cm thick and bake for 9-10 mins, until it feels springy when touched.
7 While the sponge bakes, lay out a clean tea towel and spread the coconut on the tea towel.
8 Turn the baked sponge out on the tea towel and slowly remove the parchment paper. Roll it up (starting with the short end) tightly, tea towel inside.
9 While the sponge cools, whisk together the cream, spirulina, chia seeds and 20g of honey until it is thick. Take care not to over-whisk as the cream can split and go grainy.
10 When the sponge is completely cooled, carefully unroll it and remove the tea towel and spread the cream inside the roll, covering the entire surface and then re-roll into a swiss roll. Turn the roll over with the seam facing down and place it on a plate or tray for serving. Sprinkle any remaining coconut from the tea towel over the top.
Spooky Swiss Roll

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