Violet Crumble Easter Swiss Roll
Ingredients
Method
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Step 1
Preheat oven to 180°C. Spray a 30 x 45cm Swiss roll pan with spray oil and line with baking paper.
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Step 2
Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms when the beater is lifted.
The mixture will be very pale (around 5 minutes of beating). -
Step 3
Use clean beaters to beat egg whites in a clean, dry bowl until soft peaks form.
Fold into yolk mixture. -
Step 4
Sift over flour and cocoa powder and add in the milk. Use a metal spoon to gently fold until completely combined. Pour into prepared pan ensuring the mixture is flat and has covered all areas of the tray.
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Step 5
Bake in oven for 15 minutes or until a skewer inserted into the center comes out clean.
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Step 6
Remove from oven.
Dust a clean tea-towel with icing sugar and place sponge onto the tea-towel.
Starting with the short edge, firmly roll up sponge until all the sponge has been rolled. Set aside to cool completely ensuring that the seam of the sponge is at the base of the roll. -
Step 7
Prepare the filling by whipping the cream and 2 tablespoons of icing sugar together with an electric beater.
Beat until the cream is fluffy and thickened. Fold in the violet crumble, reserving some for decoration. -
Step 8
When the sponge is cooled, carefully unwrap the roll.
Spread all but 1 cup of the cream mixture onto the sponge and roll up again. Dust the excess icing sugar off the swiss roll with a dry pastry brush. -
Step 9
Dress the swiss roll with the remaining cream by spreading it roughly on the top of the roll and decorate with Easter eggs and more crushed Violet Crumble.
